Stix & Stones launches specialist butchery in city centre

Top city centre restaurant  Stix & Stones has raised the ‘steaks’  with the opening of its very own specialist butchery.

The move is focused on offering consumers an authentic, sustainable, and fully traceable ‘raised to ready’ range of expertly butchered dry-aged beef, with the purpose-built butchery having opened its doors on  June 11, creating four full-time jobs in the process.

As well as a purpose-built dry-aging facility, the state-of-the-art butchery also stocks the finest cuts of beef with exceptional tenderness, flavour and taste reared by an award-winning Co Down pedigree rare breed beef farmer.

The Wellington Place facility will also supply its range of finest dry-aged beef to a number of local businesses, including its  own restaurant, the Balmoral Hotel and Millies Gastro Pub in Dunmurry.

Kerry Roper, Head Chef and Development Chef of Stix & Stones Restaurant said: “The launch of the Stix & Stones Butchery is a major statement of intent as it provides us with full control and traceability of our dry-aged beef in terms of its origin, identity and freedom from disease, growth hormones and harmful bacteria.

“The butchery allows us to provide an authentic farm to fork commitment to customers that ensures the quality of beef we serve in our restaurants is unparalleled and allows our customers to take home that great depth of taste, flavour and quality when cooking our expertly dry aged steaks.

“We are working closely with a locally based pedigree farmer who is internationally renowned for his world class methods for growing his rare breeds slowly and naturally to produce the highest quality, best tasting and consistently tender cuts of beef.

“This unique and innovative approach, the first of its kind in Belfast, will also drastically reduce the environmental impact of how we source our beef with the farmer less than 20 miles away from our Belfast restaurants and butcher shop.”

Stix and Stones launched its Belfast city centre restaurant in 2014 with its sister restaurant based at the Balmoral Hotel opening in 2017. The restaurants are best known for offering diners the distinctive experience of cooking dry-aged steaks on hot stones.