Open seven days a week, Meat Boutique is owned by Venture Group Tenerife and supplies all the restaurants in the chain: Bianco, Imperial Tai-Pan, Empire, Thai Botanico , Char , Restaurant 88, Lagarto Brasserie, Bloom Bar & Brunch, Dedos, Finca Tres Roques, Kensei Contemporary Japenese and Magic Lounge Club .
This means there is a huge turnover of stock ensuring freshness and quality, checked and approved by our expert butchers every day.
At Meat Boutique we dry-age, in-house on the bone for flavour, stock only naturally reared, grass-fed beef, make our own sausages and 100% beef burgers, and select only the highest quality meats.
The dry aging process takes place in a specialist fridge with finely controlled temperature and humidity. We take premium meats which are dry aged for a minimum of 35 days. During this process the moisture is drawn out of the meat causing the beef’s natural enzymes to break down the connective tissue leaving the meat extremely flavourful and tender.
We supply a large range of premium dry-aged meats including the multi-awards winning GOYA, Okelan, Luismi, National Añojo, Txogitxu and Wagyu.
Take the hassle out of dinnertime with our tasty, marinated meats.
We have a great range of flavours including fragrant Thai chicken skewers to mouth-watering spicy beef.
Whether you’re catering for a BBQ party or simply getting the family fed, these trouble-free marinated meats are just the job.
Our pure beef burgers are freshly made every day from 100% grass fed cows that are allowed to roam freely resulting in a deep, wonderful flavour.
We also produce Angus burgers, bacon burgers, cheeseburgers and chicken burgers to help you cook BBQ food that is the talk of the town.
We offer both the white and the yellow corn-fed chicken here at Meat Boutique. Both types have been free to roam outdoors and in comfortable surroundings adding to their delicious flavour.
The drumstick is a firm favourite for barbecuing or frying and offers great value for money.
Wings do not supply very much meat but are very popular finger food. They can be fried, roasted or barbecued, with or without a marinade or glaze.
The thigh is particularly suitable for casseroling and other slow-cooking methods. Thigh meat has a lot of flavour and is often used in curries or oriental dishes.
This comprises of the drumstick and thigh. Large pieces with bones, such as this, are ideal for slow cooking. They can also be roasted and used to make soup or stock.
BREAST OR FILLET
The tender white meat of the breast is available either on the bone, or as a fillet. It is an extremely popular and versatile cut.
Our pork is outdoor reared and delivers the best possible taste and quality. All our pork is cut and prepared to order by our highly trained butchers.
We want to know exactly where our meat comes from so we visit the pork farm regularly to check on the quality of the animals and the conditions in which they are kept.
All of our sausages are handmade on site with our own gluten free, special recipe and piped into natural castings.
Enjoy a tempting range of different flavours to choose from including pork sausage, Empire sage & onion sausage and beef & chilli sausages.
We offer salted or smoked bacon produced from free-range pork and hand sliced on site.
Other pork cuts available are home-made salted gammon, pork chops, pork neck, pork loin, pork fillet, pork ribs or belly pork.
We also offer great advice, preparation and cooking tips for anyone not familiar with this versatile meat.
We use a specialist lamb supplier from New Zealand offering outdoor reared, grass-fed lambs, guaranteed to bring you the best quality cuts at any time of year. We sell a whole range of lamb including lamb shanks, legs, shoulder and chops.
The shank is a meaty cut from the lower end of the lamb leg. Excellent for slow cooking, the bone running through the centre provides a lot of the flavour, releasing collagen as it cooks, tenderising the flesh.
Shanks need low and slow cooking to achieve tender meat that falls off the bone.
Lamb leg is popular due to its dark, melt-in-the-mouth meat and the fact that it’s easy to carve at the dinner table. A favourite for your Easter Sunday roast.
You can keep things simple by slowly roasting the leg whole, studded with garlic and rosemary, for dark, tender meat.
Taken from the lamb ribs, the rack is very popular is it’s quick to cook and easy to achieve a perfectly crisp skin and tender, melt-in-the-mouth flesh. The cutlets are individual rib steaks taken from the rack and look beautiful on the plate. They are best grilled or quickly roasted.
Lamb chops are a perfect, quick cook cut and benefit from light cooking such as on the BBQ, grill or griddle. We offer plain chops or French garden marinated chops seasoned in a green herb, oil & garlic marinade.
This large cut from the top front leg of the lamb has lots of lean juicy meat, the bone and fatty marbling keep the meat juicy and flavoursome. This cut is best for slow roasting.