Jl. Raya Kerobokan 138,
Seminyak, Bali, 80361
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OUR INTIMATE STEAK COOKING METHOD
ORIGIN / AGEING / CUTTING / SEASONING / COOKING
ORIGIN
Quality is the best business plan.And only the best beef will do. Therefore, we will only work with the best suppliers in Bali. Our beef is grain or grass fed, and is carefully selected from sustainable and organic farms in Australia and the United States.
So you can rest assured that from paddock to plate, the quality of your steak remains throughout.
AGEING
Proteins, fats and carbohydrates are the basic building blocks of all foods, including steaks, but they don’t have much flavour to begin with. That’s why we season and cook them.But sometimes food can make itself more delicious by using the enzymes already inside. These enzymes are the molecular chef, and transform those basic, bland building blocks into mouthwatering culinary delights. Inside Bali’s biggest dry-age fridge, using a carefully controlled environment with cool temperatures and relatively high humidity, we leave the meat to age for around 28 days.
A little loss in moisture means a slightly smaller end product, but a steak that is more tender and packed with a higher concentrated flavour profile.
CUTTING
All of our meat cuts are ordered in whole, dry-aged, and the steak cuts broken down by our chefs in house. We’re not your average steakhouse, and that’s why we choose to label ourselves as a ‘Meat Boutique’ instead.We believe that what we offer is a ‘cut above the rest’, and with some of our beef cuts at 900g, our steaks are too! Look out Seminyak, here we come!
SEASONING
Every steakhouse has it’s secrets. And in that respect, Boy’N’Cow is no different. We believe that ‘sharing is caring.’ There’s just one thing you won’t get out of us, and that’s the recipe for our signature steak rub!
