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BLUE IS A SPECIALIST MEAT HOUSE, WHOSE DEDICATED TEAM ARE PASSIONATE ABOUT THE FINEST INGREDIENTS AND SOURCING FROM SOME OF THE BEST SUPPLIERS IN THE WORLD. OUR SPECIALLY PREPARED MEATS ARE LEFT TO SPEAK FOR THEMSELVES WHILST OUR STARTERS AND DESSERTS OFFER UNIQUE FLAVOUR COMBINATIONS AND PRESENTATION METHODS.
EVER PUSHING BOUNDARIES, OUR COCKTAILS CONTAIN FLAVOURS THAT WILL SURPRISE AND DELIGHT, SERVED WITH THE SAME PASSION AND ATTENTION TO DETAIL.

BLUE IS A SPECIALIST MEAT HOUSE, WHOSE DEDICATED TEAM ARE PASSIONATE ABOUT THE FINEST INGREDIENTS AND SOURCING FROM SOME OF THE BEST SUPPLIERS IN THE WORLD. OUR SPECIALLY PREPARED MEATS ARE LEFT TO SPEAK FOR THEMSELVES WHILST OUR STARTERS AND DESSERTS OFFER UNIQUE FLAVOUR COMBINATIONS AND PRESENTATION METHODS.

EVER PUSHING BOUNDARIES, OUR COCKTAILS CONTAIN FLAVOURS THAT WILL SURPRISE AND DELIGHT, SERVED WITH THE SAME PASSION AND ATTENTION TO DETAIL.

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Our Meat Philosophy

We have spent months scouring the globe for the best beef we could find in order to bring another level of quality and depth of product to Hong Kong. Our research and travels took us to one of the best restaurants in the world; Asador Extebarri in Spain. Here we found the ultimate in beef supremacy, Rubia Gallega Beef. Blue, is one of the only few restaurants in Asia to deliver this exclusive premium brand of beef.

A breed that originates in the Coastal Galician mountains, Rubia Gallega cattle are raised with the most humane and sustainable practices. Allowed to roam freely in the beautiful landscape near the Bay of Biscay, the cattle live up to 18 years, grazing on all natural nutrient rich salt pastures. The combination of a stress free life and organic grazing gives the beef a completely natural taste with unrivalled tender meat, resulting in an intense but beautiful flavour experience.

To preserve and enrich the natural flavours of the Galician beef, Executive Chef Edgar Sanuy implements a cooking method that is as unique as the product itself. Using a custom made cast iron plancha, we allow the maximum surface area of the product to be in contact with the heat, resulting in a perfect maillard reaction (caramelisation) of the rich, deep yellow fat of the meat. This technique avoids flames or smoke from the grill altering the beef’s natural flavor, a taste that should be enjoyed with as little influence as possible.

Edgar has called upon his culinary experience and vanguard skills of adding a contemporary twist to traditional dishes to create this exquisite new menu. Whilst our Resident Butcher Jonny Farrel brings a skilled and passionate personalised approach the the restaurant and butchery. Jonny can even join you in the Chef’s Theatre Semi-private dining room to butcher down and prepare whole animals for you.

– FOODIE HK –– TIME OUT HK –– THISGIRLABROAD –
Blue – Butcher & Meat Specialist marks the start of a new concept and a space transformed, with the bottom bar area doubling as a butcher shop slicing up the tastiest cuts of meat your heart can muster desire for.
– FOODIE HK –
The flavor of the 45-day aged Rubia Gallega beef is so intense we can only describe it as a concentrate five times greater than normal beef per bite, and for the first time in our life we understand why a side is necessary when consuming steak.
– TIME OUT HK –
I’ve tried my fair share of steak around Hong Kong; some of which have been utterly incredible, while others have been utterly disappointing. I kid you not when I say the Signature 18oz Rubia Gallega Boneless Sirloin from Blue – Butcher & Meat Specialist is the best steak I’ve had in Hong Kong and possibly to date.
– THISGIRLABROAD –