Butcher shop

One of the world’s most exclusive cuts of meat, from the Kagoshima province in Japan.

Hand-selected Swedish dairy cows, with a rich meat flavor and buttery notes!

Our store-made burgers, crafted from a blend of entrecôte and sirloin steak, resulting in a high fat content and amazing flavor!

The beef breeds Hereford, Angus, Charolais, and Limousin form the foundation for this flavorful meat. At the Highland Meats slaughterhouse outside of Glasgow, they select the most marbled cuts, which they call premium.

Only 4% of all beef in the USA is certified as USDA Prime. It is graded based on tenderness and juiciness, featuring light-colored meat with a mild flavor.

Marbled chuck roll from Swedish dairy cows, perfect for slow cooking, burgers, or meat sauce!

From the Angus breed, younger animals which results in high tenderness with a milder, more elegant meat flavor! 

Perfect for frying and deep frying!

JJ Selection, Scotland

Together with JR Meat and our Polish butcher Adam Bentowski, we have developed a line of top-marbled entrecôte.

At Restaurant AG and AG Kötthandel, the entire animal is utilized. Bones become stock, off-cuts flavor the burgers, and fat is roasted to be used in Béarnaise sauce and meat gravies. The leftover product is dried and mixed with salt to create an umami-packed meat salt – used just like sea salt.

Entrecôte on the bone for two.

Sirloin on the bone for two, with a rich meat flavor!

Sirloin and fillet with bone in between. Don't forget to gnaw on the bone, that's where the most flavor is.

Aged for 2 weeks. Premium is just that; only their most marbled and fattest cows handpicked from an area around Glasgow.

Perfect for brushing on your freshly grilled meat before serving.