牛排、汉堡、手工精酿啤酒，可算是料理界当今一时无两的风光品类，精益求精到了怎样都不嫌多的地步。在这个战国时代，The Butchers Club连续两年获得“米其林指南 香港澳门”推荐，夾着这股超劲风头强势登陆中国内地，大胆地一次融合这三项，首店便选在了北京，开在了侨福芳草地。

Steaks, burgers, and craft beer are blazingly popular these days. The Butchers Club was recommended in the Michelin Guide, Hong Kong & Macau for two consecutive years. And now it has arrived at Parkview Green as its first store in China.

这家店铺不同于它的香港店，而是结合牛排店、汉堡店、啤酒吧和鲜食肉铺，不仅可在店享用，也可选购顶级材料回家自己动手料理。

The Butchers Club at Parkview Green differs from the one in Hong Kong by offering steaks, burgers, craft beers and a retail Butchers Shop where customers can purchase a couple of dry aged steaks to take home with them.

经典汉堡Original Burger

如果是第一次来，不用考虑，直接点招牌的经典汉堡就对了，此款汉堡获奖连连：干式熟成法制作的汉堡排、枫糖培根、焦糖洋葱、酸黄瓜和蔬菜，夹在经过烘烤焦香、抹上黄油的面包里，再配上一份鸭油薯条，那就更加完美！

For first timers, the best way to start is ordering its original burger. The award-winning burger is made with dry-aged beef with maple glazed bacon, caramelised onions, pickles, vegetables, and served with butter buns. And what else but Duck Fat Fries will make this meal even more perfect?

双重喜悦 Double Happiness

淘气小鬼套餐 Whippersnapper Meal

干式熟成牛排套餐 Dry Aged Steak Set

除了多种汉堡选择，创办人Jonathan Glover为芳草地店设计了多款牛排套餐，如肉眼牛排、干式熟成西冷牛排及草饲菲力牛排等等。吃上瘾了？直接在柜前挑一块带回家做给家人朋友一起享用吧！

In addition to a wide selection of burgers, the founder Jonathan Glover has prepared numerous steak meal sets for the Beijing location, including rib eye steak, dry aged sirloin, and grass-fed fillet steak. Are you addicted already? You can take them home too!

美味绝技干式熟成法

Unique Taste of Dry Aged Steaks

不同于鲜肉料理，The Butchers Club采用当今被认为最能呈现牛肉绝佳风味的“干式熟成”法。牛肉由三个分位于澳洲的农场入口，每个农场饲养的牛都会根据各味道要求而采用不同的饲养方法。The Butchers Club便会把各个部位，于自设的风干房进行不同时段的风干熟成，达至不同味道的要求。

The Butchers Club believes Dry-Aged Beef is the best way to savor the true flavors of the steak. These steaks are sourced from three partnering farms that specifically rear the cows to its specifications for use, resulting in very different flavour profiles. The Butchers Club then dry-ages each cut of beef at their own facility for different time periods to highlight the unique flavours of each steak.

创办人采访

Up Close with Jonathan Glover

我们特地采访了创办人Jonathan Glover，聊聊他家的肉为何特别“牛”？

We’ve come face to face with the founder Jonathan Glover to talk about why the steaks here are so delicious.

Q：能否用简单方式说明为何干式熟成的牛肉更加美味？

A：干式熟成正是要以牛本身所含的蛋白酵素把牛肉纤维分解收细，令肉质自然软化，变得味道更浓更幼滑；还不止，干式熟成牛肉过程中更能添一份菇菌香。干式熟成过程有三个特点：

1. 牛肉的水份会开始蒸发。每30日就会有大约8-10%的重量减少.这会使牛肉的味道更浓郁，内里的肉质更松软。

2. 牛肉内的天然酵素会分解有嚼劲的牛筋，使肉质更松软，味道香浓。

3. 当中的酵素会诱发肉香牛肉熟成时间越长，肉里头蓝纹奶酪、果仁、烟熏、蘑菇及松露的香味就会越来越浓厚。

Q: Can you tell us in a simple way of how dry-aged steaks are more flavorful?

A. Dry-aging is the process that the natural enzyme inside the beef breaks down the meat tissues so the texture of the meat is naturally softer and the flavor becomes more condensed. Also, in the moulding process imparts its own aromas into the steak. Three distinct characteristics occur in this process:

1. Water from the beef begins to evaporate. Approximately 8-10% per 30 days of the total weight of the piece is lost. This intensifies the flavour of the beef and makes the steak denser in texture.

2. The natural enzymes in the meat work to break down the bits of chewy connective tissue creating a softer, more buttery texture.

3. The mould itself begins to impart its own flavours and aromas into the steak. Notes of blue cheese, hazelnuts, smoke and even mushroom and truffle arise and get stronger the longer the beef is aged.

Q：此次进入内地，是否也安排了招牌的风干房在此地？或是熟成后再运送过来？

A：现在是在上海伙伴的风干房进行熟成，The Butchers Club采用的牛肉源自澳洲及美国的农场，每一块牛肉都经工场的特别设备处理，确保温度及湿度得以控制。在北京的店铺，客人也同样能享受到如香港店的滋味,甚至更胜一筹。

Q. For the first Butchers Club in Beijing, will there be a dry-aging facility here? Or are the steaks dry-aged first before delivering to the restaurant?

A. Currently the beefs are dry-aged at our partnering dry-aging facilities in Shanghai. Our beefs are sourced from farms in Australia and the U.S. Each slab is processed individually under humidity and temperature-controlled environment. At the store in Beijing, customers can enjoy the same flavors of the beef as our Hong Kong venues, or even better.

纽西兰鱼柳沙拉伴辣味乳酪酱 NZ Ling Filet & Spicy Yogurt Salad

Q：听说在香港的店有隐藏菜单，这里也有吗？

A：在这个阶段，我们希望能先了解大家的口味、喜好、对产品的评价等等。综合各种不同意见后，品牌团队会检讨菜单,期望未来能为推出隐藏菜单，大家可以拭目以待。品牌团队会继续努力，期望把更多创意美食带入北京！

Q. We heard there is a secret menu in theHong Kong venues. Will that be available here also?

At this stage, we want to get to know the preferences of our customers first. Upon their feedback, our headquarter office will make further evaluations. Hopefully we can offer a secret menu too! We will continue to bring more fine cuisines to Beijing!

Q：店铺内也供应肉品让客人可以带回家烹调，你给这样的客人什么样的烹调建议？什么样的做法最适合这些肉品？

A：客人购买产品时，我们的厨师都会主动提供有关烹调的意见，大家可以互相交流。厨师会按牛肉的不同部位提供相关的烹调方法，突显牛肉风味。另外，在我们的网页上，我也分享了烹飪心得，比如说「如何烹煮完美的牛排？」、「怀旧戴安娜牛排菜谱」及「肉眼扒配青胡椒酱」等等。

Q. There is retail Butchers Shop that allows customers to buy the dry-aged steaks home. Can you give us a few culinary tips? What are the best ways to cook the steaks?

A: Our chefs on site are always happy to share their recommendations. Also you can find a few tips on our official website. I’ve shared a few of my tips there, including “How to cook the perfect steak”, “Retro Steak Diane Recipe” and “Ribeye Steak with Green Peppercorn Sauce”.

The Butchers Club的牛肉到底有多牛？亲自来体验一下吧！

How good is it? You have to try it yourself!

店铺位置Location：LG2-13

来源：2017-10-17侨福芳草地侨福芳草地