The Butcher Club - Knox

Google ratings and reviews

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  Techhuy Keo

  a month ago

  I ordered three pieces of scotch fillet and was asked if I had any preference for the individual pieces. I wasn’t really paying attention at the time, so I said no. When I got home, I realised one of the “scotch fillet” pieces was clearly different from the other two. It had no marbling or fat seam running through the middle like a typical scotch fillet. Instead, it had a fat cap along one side. I’m not saying it was definitely rump, but it certainly didn’t look or eat like scotch fillet. What made it worse was that this was by far the largest piece, meaning I paid premium scotch fillet prices for the biggest cut, which turned out to be the worst one. The way it was wrapped also made it difficult to notice in-store. It had been tightly wrapped into a rounded shape, but once I unwrapped it at home it was almost twice the length of the other two pieces, making it obvious it wasn’t the same cut. Very disappointing experience. If I’m paying for scotch fillet, I expect to receive scotch fillet, not a cut that appears to be something else. I didn’t take a photo of the pieces but this is what it looks like cooked and I am no expert so as per ChatGPT, “It doesn’t look like a typical scotch fillet (ribeye) to me because: * A scotch fillet usually has a distinct seam of intramuscular fat (“eye” and cap) running through the steak. * Even after cooking, you’d normally still see more marbling throughout the meat. * This piece is quite lean along most of its length. The thick fat on one side could fit several cuts, including: * Rump (sirloin/rump cap area) – probably the first thing that came to mind. Rump often has a fat cap on one edge and a lean interior. * Striploin (porterhouse in Australia) – also has a fat cap along one side but is usually a more uniform rectangular steak. * Part of another lean primal with the external fat left on. The curled-up fat on the end also suggests it had a substantial external fat cap rather than the internal marbling you’d expect from scotch fillet.”

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  Chaz B

  2 months ago

  Uhhh if I wanted glued on steak I would’ve gone to Coles or Woolies. They’re giving butchers with well priced meat a bad rep. I bought this $13 “marbled steak” and as soon as I pulled it out of the bag, it started falling apart.

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  Cherry Pop

  9 months ago

  Products are delicious but not made fresh so pre.frozon. You can't buy a week's worth of food if pre frozen and some products only keep 2/3 days. Hard to meal prep with pre frozen thawed food.

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  brendan carter

  3 years ago

  Selling packaged meat that is one week out of date. I returned meat today that I bought yesterday that was one week out of date. No apology, just gave me a new pack that was actually less expensive . Still a pack on display for sale that has a best before date of 29 April. I wonder how old the “fresh meat” is?

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  Scott Jefferies

  3 months ago

  Great steak and fine customer service. Love the grass fed T bone!

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