If meat is your mania, The Honest Butcher is your man: Award-winning Japanese Omi rib eye, Australian Darling Downs Wagyu picanha, American Black Angus Platinum Prime porterhouse and much more, wet-aged by a chef who'll share his top beef-cooking tips with you, delivered to your home for a steak dinner that you can prepare within 10 to 20 minutes.
You can communicate directly with Chef Nickt to order and enquire at www.wasap.my/60126286804 - use the promo code EDKL while ordering to enjoy these complimentary bonuses:
Order below RM200: Free South Australian Murray River Salt
RM201-RM1000: Free Hybrid Wagyu Beef Patty or Australian Wagyu Cubes
RM1001 and above: Free Japanese Wagyu Yakiniku Cubes or Slices, or Foie Gras
Subject to availability; complimentary items will be substituted with meat of equal or higher value if stocks run out.
FATHER'S DAY BONUS:
From now until 21 June 2020, The Honest Butcher is offering family sets filled with premium protein, starting at RM368 for four persons, with discounts of more than 20% off the price of the combined individual items. If Dad is a hot-blooded beef lover, this will be the perfect Father's Day meal at home!
For the meat of the matter, Chef Nickt is someone we trust and turn to: We first met him in 2012, chomping on his beef burgers topped with steamed aged cheddar and smoked BBQ aioli. We then sank our teeth into his steaks in 2015, savouring a truffly rib eye and 12-inch, eight-hour-braised ribs.
Through the years, he's also run an F&B consultancy that has helped more than 60 outlets in five Southeast Asian nations. But his personal passion has never wavered from the bull's eye of beef in its primal, succulent glory.
The Honest Butcher is his new brand that covers coveted cuts, including Chef Nickt's own favourites, sold at some of the Klang Valley's most reasonable rates.
There are numerous reasons to order from Chef Nickt - he wet-ages his steaks for 14 to 28 days, promising a juicier, more flavoursome experience than regular market cuts. The beef is vacuum packed, frozen and sent to you, ensuring it can be kept for up to three to four months - more than enough time for you to purchase now and cook later for, say, a Father's Day feast.
The ideal introduction to The Honest Butcher: Darling Downs Wagyu, a two-time winner of the champion's medal in the Royal Queensland Food and Wine Show, respected as one of Australia's most prestigious beef brands, with full-blood wagyu herds born and bred in outback stations.
Chef Nickt's Darling Downs selection caters to every bovine craving - an MB8 rib eye for steak, hybrid wagyu patties for a brilliant burger, or rumps for stews and braises.
From this range, you can make Chef Nickt's own comfort food - medium-rare grilled wagyu picanha with teriyaki sauce, half-boiled egg and short-grain steamed rice. The picanha, also known as rump cap, is particularly prized in Brazil and elsewhere in Latin America, tender and layered with creamy white fat, clocking in here at RM28 per 100 grams of MB6 wagyu.
The hybrid wagyu patties are Chef Nickt's speciality - a blend of Japanese Omi wagyu fat with Australian wagyu beef and Australian grass-fed beef, yielding a one-of-a-kind patty for pure pleasure. When you order this, ask Chef Nickt to send you the link to his five-minute video showing you how to build a homemade burger from this (have the mustard ready!).
If you're planning a premium indulgence, the priciest choice is Omi beef, one of Japan's big three for beef, alongside Kobe and Matsusaka. Originating from Shiga Prefecture, Omi beef is believed to be Japan's oldest variety of wagyu, served to shoguns and samurai leaders since the 16th century.
Chef Nickt has worked in the past with Japanese chefs who specialise in Omi cattle, raised in beautiful mountainside farmlands with clear lake waters.
He's offering Omi shoulder for shabu and sirloin and rib eye for steaks - not the cheapest beef, but still a significant bargain compared to what you'll pay at KL's few Japanese restaurants serving Omi beef. We spent RM138++ for 100 grams of Omi sirloin teppanyaki in Solaris Dutamas in 2013 - seven years of inflation later, Nickt offers his for only RM130. Other Malaysian restaurants in recent times have served Japanese equivalents of this beef at RM300+ per 100 grams.
Living up to his name of The Honest Butcher, Chef Nickt conscientiously trims the Japanese beef, to ensure customers are buying more flesh than fat - this means more meat and more marbled value for your money. The trimmed fat is used as the essence for the hybrid beef patties.
Even the most carnivorous caveman might take months to munch through The Honest Butcher's collection - if you're looking for wholesome beef, you'll find humanely nurtured, GMO-free Australian beef, alongside the increasingly popular Australian-bred, British-origin Hereford as well as Iowan beef to represent the American heartland's Black Angus. This is where to begin your exploration of the world's beef, one slice at a time.
Chef Nickt infuses many personal touches into The Honest Butcher - if you prefer your steak precooked, that's also possible. No need for defrosting; place it on a pan with butter for 30 seconds on each side to enjoy a speedy steak. He also offers Ramadan specials like Percik Beef Ribs, Balinese Sambal Kicap Beef Ribs, Wagyu Roast Beef and monster-sized Sous Vide Wagyu Tomahawk Steaks.
By chatting with Chef Nickt, you'll get a genuine assurance of quality. He's a fervent believer in education, so feel free to ask him for his humorous take on the difference between grass-fed and grain-fed beef (hint: his answer involves kangkung).
Chef Nickt has instructional videos to help you become a beef maestro in your home kitchen. Based on his free tutorials, even beginners can cook a satisfying steak that does justice to these cuts, fragrant and sizzling off the pan.
You can communicate directly with Chef Nickt to order and enquire at www.wasap.my/60126286804 - you can also get his full catalogue, which includes lamb, foie gras, steak rubs, salt and olive oil.
Remember to use the promo code EDKL while ordering to enjoy these complimentary bonuses:
Order below RM200: Free South Australian Murray River Salt
RM201-RM1000: Free Hybrid Wagyu Beef Patty or Australian Wagyu Cubes
RM1001 and above: Free Japanese Wagyu Yakiniku Cubes or Slices, or Foie Gras
Subject to availability; complimentary items will be substituted with meat of equal or higher value if stocks run out.
