BUTCHERY
It all starts at the butchery… At Angusfarm, our butchers take care of cutting the beef, preparing the meat for the kitchen
as well as making home-grown products. So you can be sure that you will taste only the best in the restaurant.
FROM SNOUT TO TAIL
There’s never a dime to spare in our butchery. We follow the principle „from snout to tail”, so we always process a whole piece of beef. What our fellow chefs don’t use, we turn into delicious products. Our sausages, salamis and rillettes are worth it. Come and taste!
AF Butchers Team
THE BEST MEAT
We have local suppliers and we select only the best cuts of Angus beef for you.
ABOUT ABERDEEN ANGUS BREED
Aberdeen-Angus cattle originate from north-east Scotland and have been bred in the Czech Republic since the early 1990s. The hallmark of this meat breed is its hornlessness and uniform colour, usually black or reddish brown. Aberdeen Angus are adaptable, easy-going and hardy.
OUR STEAKS
Do you like a tenderloin or, on the contrary, a leaner piece of meat?
There is something for everyone.
OUR CABINET
We want only the best for our guests, so we bought a Maturmeat cabinet by the Italian company Stagionello, thanks to which the meat for our steaks can also be matured using the dry method. This gets rid of excess water, makes it juicier and intensifies the resulting flavour.