El Butcher | Fresh Meats

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CHORIZO BEEF

Our homemade Chorizo is a traditional Argentinian spiced sausage. In our version and in the tradition of our restaurants, we combine high quality ground (minced) beef, blend of our four cuts of beef, combined with several spices. It is the combination of the Filet USDA Prime, Filet Premium Black Angus, Filet Certified Black Angus, Rib Eye USDA Prime and Rib Eye Certified Black Angus with salt, pepper, sweet paprika, garlic, bay leaves, oregano, cayenne pepper and a little soda water, all encased in a 100% plant based casing, which is also suitable for our Halal applications.

VND 245,000VND 980,000
HAMBURGER PATTY (220gr)

Our 220g homemade burger patties, blend of our four cuts, are a freshly ground selection of El Gaucho US beef prime cuts. Grounding the Filet USDA Prime, Filet Premium Black Angus, Filet Certified Black Angus, Rib Eye USDA Prime, Rib Eye Certified Black Angus, enriching it with onions and seasoning it with only salt and pepper, allows all burgers this juicy, pure, but flavourful taste.

VND 180,000
LAMB CHOPS (CAP OFF)

Our Mulwarra lamb is premium quality Fresh Australian Range Fed Lamb and Milk Fed Lamb sourced from the prime lamb production areas of South Eastern Australia. Our lamb is processed by two of Australia’s leading lamb processors with a large number of lambs sourced directly from leading grower’s groups. These growers produce lamb recognised as the finest available and they ensure we have a reliable year-round supply of quality lambs. Hand-cut and hand-trimmed by the El Gaucho butchers it is a remarkable Halal certified and mouth-watering lamb chop.

The Chateau Musar Red 2004 pairs very well with lamb and veal with fresh herbs. It has a palate full of rich black and red fruits – plums and damsons dominate with pomegranate, baked cherries and Christmas spices. An intensely concentrated powerful vintage with  fine smooth tannins and a spicy, warming  finish.

VND 327,000VND 1,090,000
NEW YORK STRIPLOIN PLATINUM

The New York Striploin is known as a classic steakhouse cut, juicy and flavourful with the perfect ‘bite’. Taken from in-between the 13th and 14th rib, the loin section, the Striploin is not as tender as the tenderloin, but much more flavourful and often called from gourmands the tastiest cut. All US products in our restaurants are Halal certified and supplied by the company Greater Omaha Packing – The company is family owned and operated since 1920. Located in the heart of the Corn Belt, the beef supplied by the company always exceeds high expectations.

The Bodega Vistalba Corte C from Mendoza has an intense red colour. Red fruits aromas, prunes and rippen cherries. Sweet entrance, silky tannis. Rippened cherries and dry fruits such as almonds and nuts. Beside meat, the Vistalba Corte C goes very well with pasta, legumes and mature cheese.

VND 676,000VND 1,690,000
SALCHICHA BEEF

Our homemade Salchicha is a traditional Argentinian spicy sausage. In our version and in the tradition of our restaurants, we combine high quality ground (minced) beef in combination with several spices. It is the combination of the Filet USDA Prime, Filet Premium Black Angus, Filet Certified Black Angus, Rib Eye USDA Prime and Rib Eye Certified Black Angus with salt, pepper, sweet paprika, garlic, fresh chillies, bay leaves, oregano, cayenne pepper and a little soda water, all encased in a 100% plant based casing, which is also suitable for our Halal applications.

VND 245,000VND 980,000
T-BONE USDA PRIME

A favorite among many cooks that includes both of the most prized cuts on a cow. The T-bone steak is cut from the saddle and easy to recognize because of its two meats ¬– sirloin on one side and tenderloin on the other – separated by a T-shaped bone.

A T-bone steak becomes a porterhouse steak when it comes from the back of the short loin, where the tenderloin section is larger.

990,000 VND 400gr. SOLD BY THE PIECE ONLY

VND 790,000VND 1,490,000
WAGYU RIB EYE STEAK (MS 7/8)

Coming from the lightly worked upper rib cage area, the Rib Eye Steak is both flavourful and tender, making it perfect for slow oven roasting and grilling. The Rib Eye Steak is surely a gift to all steak purists with its rich flavour, smooth texture and juiciness. Australia’s number one producer of premium quality Wagyu Beef uses Karoge Washu bred Wagyu and Tajima Bloodlines, selected on the basis of more than forty years of progeny testing. Through ongoing training programs, the company is educating Australia’s farmers to correctly feed and manage these cattle from birth to slaughter.

The 2014 Duckhorn Cabernet Sauvignon is a good choice for a juicy rib eye. It has vibrant layers of red and black fruit mingle with hints of violet, dried herbs, black licorice and graphite. The flavors echo the aromas, with lovely black currant and licorice elements supported by firm, impeccably balanced, tannins and an excellent structure. Good acidity helps to carry the juicy dark fruit notes through to a long, satisfying finish.

VND 447,500VND 1,790,000
WAGYU TOMAHAWK (MS 4/5) (BONE IN)

Named because it allegedly resembles the Tomahawk axe, the Tomahawk steak is an on-the bone rib steak, cut from the fore-rib with the entire rib bone left. As it is a bone-in rib steak, it has a large amount of inter-mus- cular fat, which gives it this intense flavour when cooked, as flavours are released from both, the huge bone, and inter-muscular fat during roasting to give a sweet gelatinous flavour. Supplied by Australia’s number one producer of premium quality Wagyu Beef, the quality of the Wagyu is fully audited by the Japanese Organisation of MAFF and fully subject to the Japanese Agriculture Standards (JAS), ensuring that the entire breeding program is producing beef with the highest standards for meat quality and safety.

2,690,000 VND – 1.5kg. SOLD BY THE PIECE ONLY

VND 1,937,000VND 2,980,000
FILET STEAK (USDA PRIME)

The USDA Prime is the highest grade of beef in the USA and properly aged in our cold storage for additional 21 to 28 days to fully develop the flavour and tenderness for that melt in your mouth and consistent quality experience. Taken from the smaller end of the tenderloin and located between the sirloin and rib, hand-cut and hand-trimmed by the El Gaucho butchers, the filet steak is a feast for the eye and the mouth.

The Castello D’Albola Chianti Classico DOCG 2011 from Tuscany pairs nicely with a filet. It is firm and taut, with a core of cherry and berry flavors, accented by underbrush tobacco and iron notes, balanced with a mineral aftertaste. Perfect for dishes of the traditional Chianti cuisine, as well as for grilled meats and mature cheeses.

VND 497,500VND 1,990,000
FILET STEAK PLATINUM

The USDA Prime is the highest grade of beef in the USA and properly aged in our cold storage for additional 21 to 28 days to fully develop the flavour and tenderness for that melt in your mouth and consistent quality experience. Taken from the smaller end of the tenderloin and located between the sirloin and rib, hand-cut and hand-trimmed by the El Gaucho butchers, the filet steak is a feast for the eye and the mouth.

The Castello D’Albola Chianti Classico DOCG 2011 from Tuscany pairs nicely with a filet. It is firm and taut, with a core of cherry and berry flavors, accented by underbrush tobacco and iron notes, balanced with a mineral aftertaste. Perfect for dishes of the traditional Chianti cuisine, as well as for grilled meats and mature cheeses.

VND 622,500VND 2,490,000
WAGYU FILET MIGNON (MS 9+)

The Wagyu Filet Mignon from Australia reaches with 9 the highest marble scores of the country. Taken from the smaller end of the tenderloin and located between the sirloin and rib, the filet steaks are a feast for the eye and the mouth – Tender, juicy, flavoursome. Supplied by Australia’s number one producer of premium quality Wagyu Beef, the quality of the Wagyu is fully audited by the Japanese Organisation of MAFF and fully subject to the Japanese Agriculture Standards (JAS), ensuring that the entire breeding program is producing beef with the highest standards for meat quality and safety.

The Pauillac De Lynch Bages 2014 from Bordeaux is lovely together with Wagyu Filet Mignon. Deep colour, with finely wooded aromas of red  fruit and spices. The mouth is well rounded, with silky tannins. Very nice freshness, with elegant and suave finish.

VND 598,000VND 2,990,000
FILET STEAK - PREMIUM BLACK ANGUS BEEF

Grown in Australia’s south eastern Gippsland region, all cattle enjoy nutrient-rich pastures and high quality grass feed year around, no exposure to Hormone Growth Promotants, as well as a stress-free environment which guarantees the most tender beef. Taken from the smaller end of the tenderloin and located between the sirloin and rib, the filet steak remains a top selling steak. Being slightly marbled, the grass-fed beef is characteristically flavoursome and allowing a unique presentation.

The Giesen Pinot Noir Marlborogh 2014 from New Zealand pairs very nicely with the filet. It is an expressive wine with aromas of red cherry, plum, dry spice and earthy mushroom notes. The vibrant fruit driven palate shows concentrated red fruit with savour flavours and well rounded yet firm tannis with great length. Perfect for beef, mushroom sauce and cheese as brie, camembert, Gruyeres and goat cheese.

VND 322,500VND 1,290,000