The Butcher Boys journey began on 1 November, 1999 when two impeccably well aged and obviously grain fed “boys” Laz and Derryck decided to realize their dream of an authentic steak house.
This was no flash in the pan and 16 years on, Butcher Boys continues to be a hot spot for great food and even greater company on the Florida Road strip.
ALL OUR BEEF IS EITHER WET OR DRY AGED BETWEEN 25 AND 35 DAYS DEPENDING ON THE CUT, BASTED AND GRILLED ON AN OPEN FLAME TO YOUR LIKING.
FROM THE HINDQUARTER, ALSO KNOWN AS TOP SIRLOIN THIS PRIME CUT OF BEEF IS ARGUABLY THE JUICIEST OF ALL.
OFTEN REFERRED TO AS A NEW YORK CUT, SIRLOIN STEMS FROM A CUT OF BEEF IN THE HIP REGION. A SLENDER STRIP OF FAT MAKES FOR INCREASED FLAVOUR.
A TENDER CUT FROM THE FOREQUARTER, ITS FLAVOUR ENHANCED BY THE MARBLING OF THE FAT IN THE MEAT.
THE QUINTESSENTIAL CUT FROM THE SHORT LOIN OFFERING THE BEST OF BOTH, SIRLOIN ON ONE SIDE AND FILLET ON THE OTHER.
THE MOST LEAN AND TENDER OF ALL CUTS, BEST SERVED WITH A TOPPING OR A CREAMY SAUCE.
SERVED ON THE BONE, THIS PRIME RIB FROM THE FOREQUARTER IS FULL- FLAVOURED WITH A MODERATE TO LARGE AMOUNT OF MARBLING.
Check out what our ravenous customers had to say about us!
Wednesday’s are for the boys! Come and join us for a meal fit for real men! The steaks are sizzling and the beers are cold, there’s no nagging and complaining here boys, and that’s just the way we like it!
Who says romance is dead? At Butcher Boys, Thursday night’s are for Date Night. Enjoy a bottle of wine, a three-course meal and an evening with the one you love for R480! So make your booking now and earn some valuable brownie points. Just bring your partner and we’ll take care of the rest.Please note booking is essential.
Fill in the form below or give us a ring to make a reservation. We look forward to having you join us!
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