Welcome to the Most Awesome Butcher Shop in the World (33 pics)

must taste nice....so how much they sell for when they are soon to go off...still extreme good quality meat but when it expires on you it is just as useless as the cheap meat...didnt ended better for the cow either

It's called dry aging. Only the finest butchers and restaurants do this because of the difficulty in controlling temperature and humidity. What dry aging does is it breaks down enzymes, making the meat more tender and the flavor more concentrated. The downside is the loss of mass which makes the meat more expensive by wieght.

As you can see, they sell their full blood Wagyu for $190/kilo AUS, so cost is not an object. You can dry age a carefully controlled cut of meat for 30 days or more. Proper dry aged beef will take on the smell of blue cheese.

That's the most beautiful marble I've ever seen :11: (<--- tears of awe)








but what the hell did they feed the cattle to get it like that? other cattle?!

I'm wondering what's under the glass dome that all those cameras are pointed at.

Yeah, what's with all the cameras near glass dome.. Wonders..

Shut up and take my arteries.

looks like a sausage party is about to commence

That looks bloody awesome ! .. :01:

"Inside, butchers work at timber butcher

Cool!