We work closely with our butchers, to provide the best quality, dry-aged meat, that comes all locally and happily sourced from farmers that they have worked with for years. Our steaks are cooked with absolute precision to ensure both the perfect cook and extracting that perfect essence from the meat that we wish to promote. Well-being of the meat, the farmers, and the dry-aging process is the bloodline of what Carcass stands for. Steak is a beautifully elegant thing that can sometimes get a bad rap. We are going to run a menu that changes in accordance to what the butchers have to offer.

The relationship between butcher and chef is one of the most empirical factors in what we do. The guys who look after our meat do whole-carcass butchery, meaning nothing you’re eating has been sat in a packet, waiting to be sold. The whole animals are cut down and hung up to dry, in to dry, where the flavour of the meat intensifies through a salty atmosphere drawing all unnecessary water out. Leaving nothing but meat, the way it should be.

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Check us out on: www.carcassldn.com