Jason Meilink of The Butchery Introduces his Finest Cuts
The crew over at Yasmine's Steak House got sick of grilling your burgers and opened up The Butchery so you can do it at home yourself. Well, that's only half true. We took a trip to the new butcher shop on Xiangyang and caught up with Jason Meilink to find out more.
Tell us about The Butchery.
We’ve just opened and we’ve got three New Zealand butchers now, all just trying to give Shanghai the best meat at the best price. We like to stick with international stuff, so we get our meat from all over the place, and most of what we offer are Western cuts.
We hear you do sausages as well.
Yep, the sausages we all make ourselves. We just finished making some of our Texas Smokies today actually, they’re pork with pepper and we’ve smoked it so it’s got a nice strong smoky flavor and some strong bite to it. There was a little left over so we made some of that into burger patties as well. We’ll see how that works.
Any special recommendations right now?
Try the lamb rib-eye. I cut a pocket into it, stuff it with a little bit of garlic butter, marinate it in our red wine and put some black peppercorns on top ... it makes for a beautiful winter meal. They come out to about RMB140 a piece so it’s pretty easy, pretty cheap, a nice little roast for two or three.
Anything else you’re dying to tell us about?
That’s a tough question. I like all meat, so my hardest decision at the end of every night is which piece I want to take home!
DETAILS
What: The Butchery
Where: 93 Xiangyang Lu 襄阳路93号
Tel: 6418-6899
Comments Add a public comment
Most Recent Comments
Possibly... :-) Order double, and ask them to just serve that "thicker" (real?) steak instead? Though not sure if those sneaky local restaurant/cafes/eateries/etc. have the proper kitchen to prepare proper steak.
I tried the lamb and Italian sausages from here was was severely disappointed. The lamb was a really unappetizing gray color, and both types were tiny links with a chemical-y taste, likely a preservative. Cityshop's Italian sausage is far superior in comparison.
As for restaurants in Shanghai not serving real steak, I think you shouldn't order steak at a restaurant unless it specifies what cut it is, i.e, rib eye, porterhouse, tenderloin, etc. If is just says "steak" you're going to end up with skirt steak or something cheaper.
Ooh, this is a bit shameless.
But I do have a question for Jason:
Many restaurants, cafes and eateries serve cuts of meat they term "steak" in Shanghai when it is obvious they are not steak.
What form of redress do Shanghai's consumers have against this obviously underhanded business practice?