By Bahk Eun-ji

For your meat-loving business partners, Butcher’s Cut will fulfill their craving for thick and juicy steak.

The menu is rather simple, but offers almost all kinds of steaks, not to mention popular rib-eye and New York strip.

The name of the chophouse, ``Butcher’s Cut,’’ means a portion of meat, which a butcher sets aside for himself or herself. In other words, it must be the best meat and a restaurant manager said that the title shows its pride on quality of the meat served.

``Aging,’’ or a process that is otherwise called conditioning and ripening and improves palatability of meat, determines the taste of steaks here, the manager said.

For rib-eye and New York strip steaks only, Butcher’s cut has chosen the relatively recent wet-aging technique, which involves keeping meat refrigerated for three weeks.

For the other parts of meat such as filet-mignon and T-bone steaks, the dry-aging technique is applied. Steaks are kept under the same conditions as in the wet-drying method, but for only two weeks.

It’s a matter of preference in choosing between the two processes, but wet-aged beef tends to have richer taste and harder texture than those of the dry-aged counterpart, the manager said.



Cobb salad, made of various ingredients such as chopped eggs, black olives, avocado and chicken breasts, and creamed spinach topped with full flavored cheese go well with the steaks on the menu. The side dishes stimulate taste buds.

The American vintage style interior ironically provides a modern ambience. One private room catering for up to 12 people is available while separated five tables on the terrace can host a casual business meeting.

Hundreds of wines from France, Chile, Italy, Spain and Australia are available at Butcher’s Cut, which also provides a ‘’share menu’’ that allows customers to share plates with a glass of wine.