Butcher's Cuts
A Celebration of Individual Cuts
At Blacklock, we’ve always taken pride in doing things the proper way — from hand-butchered steaks to using every part of the animal to ensure nothing goes to waste.
Every joint is a little different however, as no one animal is the same. So in carving our steaks to order daily, there were often those final few pieces, the imperfect edges, irregular in shape that weren't quite big enough for a full steak, but far too good to leave behind.
So, to solve this little conundrum, rather than trimming them aside, we've decided to embrace them and leave them where they belong — on the steak. The result? The launch of Butcher's Cuts: a few cuts each day that are just a little bigger, a little more generous, but every bit as delicious.
What Are Butcher's Cuts
A Brief Summary
Blacklock’s Butcher’s Cuts are those slightly larger, more generous steaks that showcase these perfectly imperfect pieces. The result? A more diverse steak packed with flavour and a way to use even more of every animal, support our farmers Ian and Philip Warren and celebrate the incredible Cornish beef we're so proud to serve in our restaurants.
- Each day, the available cuts and weights are chalked up on the blackboards
- Hand butchered daily
- Everyday can be a little different, but cuts you can expect on the boards, include: Rump Cap, Sirloin, Fillet and Rib-eye
- Available in Blacklock Soho, Covent Garden, City, Shoreditch, Canary Wharf and Manchester
- Once they've gone, they've gone!