1 November 1999 saw two impeccably well-aged and obviously grain fed
“boys” Laz and Derryck, open the doors at Butcher Boys, Florida Road. Flash
forward almost two decades and we’re still known for a great
dining experience that delivers the finest beef on offer.
Our top class service is surpassed only by our unforgettable food, and our patrons can now experience this in two unique locations since Butcher Boys Umhlanga became the newest addition in March 2017.
Our beef is either wet or dry aged, depending on the cut, please feel free to
visit our in store butchery for your special requests. It’s then basted with our
famous basting sauce before being grilled to absolute perfection. Over 17
years of passion and great flavours have shaped our adventurous menu that
offers nothing but variety and total satisfaction. Our extensive selection of
vintage wines, stored in our refrigerated wine cellar at an optimum
temperature of 16-17 degrees, will enhance every meal and turn it into a
Now that we’ve whet your appetite, what are you waiting for?
Let the feast begin!
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!
I really enjoy Butcher Boys, definitely the best steak in town. Such a treat to eat at this restaurant, lovely atmosphere and well versed staff. We’ve eaten here a few times and never been disappointed.
Wow right from drinks, starters to main and then into desserts ….amazing! Calamari deep fried were so delicious. Steaks were done to perfection. Soft and succulent. Desserts we had was creme brulee which was absolutely heavenly and the peppermint pudding which was ok. Overall fantastic evening with amazing company and great food.
Great steakhouse. Good solid service. Perfectly prepared steaks. My husband and I are complete opposites when it comes to how our meat is prepared. I like mine med-rare with no basting and he likes his well done with basting, and most times the restaurant gets one or both wrong….but not at Butcher Boys. They got both dishes to perfection. And their creamed spinach…..to die for!
Thursday’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!
Followed by a Shot of Olmeca Tequila or Jägermeister EVERY THURSDAY NIGHT
Who says romance is dead? At Butcher Boys, Wednesday night’s are for Date Night. Enjoy a bottle of wine, a three-course meal and an evening with the one you love for R600! 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!
We would love to hear from you!
Choose your date to make a reservation.