are looking for an absolute sweet
the cows for the restaurant – this
therapy, the vanilla and caramel ice
is why their meat has distinctive
cream jar that my friend had will be
flavor profiles compared to other
hand-dried, wrapped in a thin dry
your perfect pick.
restaurants. The Butchers Club Bali
cloth to remove the excess blood
then dry-ages each cut of beef to
and moisture, and placed on a
highlight the unique flavors of the
wire-rack shelf. Each cut is rotated
The Butchers Club Bali sources
meat. Large pieces of beef, known
daily and moved to a different part
their beef from a farm they are
as primal cuts, are stored in a
of the fridge on a weekly basis,
partnering with in New South Wales
climate-controlled room where the
depending on how long it is due
in Australia that specifically rears
temperature and humidity are kept
to age. During the ageing process,
HIGH STANDARD
low and the air circulation is high. Each piece of beef is then
hard and moldy crust start to form on the surface of the meat – both function to protect the meat from harmful bacteria as well as develop the flavor of the beef at its best. Don’t believe me? Just head to The Butchers Club Bali and taste some By Bayu Rahanatha The Butchers Club Bali Jalan Petitenget & Jalan Cenderawasih, Kuta (0361) 897-4004
Some dessert for a sweet ending.
www.thebutchers.club
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BALI&BEYOND JUNE 2017
PHOTOS BY BAYU RAHANATHA
of their quality meat. n