Czech beef carefully selected from local farmers from a predominantly hilly terrain. We put great emphasis on quality and certification. Therefore, we can offer you top quality beef, fine and tender. An equally important feature is the marbling of our beef which is juicy and flavorful. We marinate the beef and let it mature in ice chests, which gives our beef a unique flavor.


We prepare our homemade potato fries from a specially farm-grown variety produced exclusively for the BUTCHER’S restaurants. Our potatoes have an unmistakable deep yellow color that does not brown even in cold. It is a medium late variety with a high cooking quality. This type of potato requires a good cultural condition of the soil overseen by a dedicated team of experts. Thanks to this we can offer fresh crispy bright yellow fries.


Our certified meat is processed into culinary delights. The butcher’s table is one of the most important places in our kitchens. Our pates are made from high quality meats and mixed according to original recipes. Try starting the evening tasting one of our homemade pates in combination with fruit chutney and a freshly cut crispy ciabatta.




The BUTCHER’S restaurants have their own bakery. Every day, our bakers prepare fresh hamburger buns, homemade bread and other baked goods. The unmistakable taste of BUTCHER’S bread is the result of a closely guarded selection of quality ingredients from local farmers and original recipes.



U.S.D.A. certification

Chefs specify U.S.D.A. CERTIFIED ANGUS BEEF product. It is the best beef money can buy. To earn the U.S.D.A. CERTIFIED ANGUS BEEF product label, beef must be from Angus-type cattle, traditionally the beef industry’s recognized quality leader. U.S.D.A. CERTIFIED ANGUS BEEF product must conform to stringent standards based on marbling, maturity and leanness. Less than one in five cattle identified as eligible for U.S.D.A. CERTIFIED ANGUS BEEF product carcass evaluation meets these rigid grading specifications. To ensure complete impartiality, Angus-type carcasses are evaluated for Program specifications by the USDA Meat Grading and Certification Service. No house graders are ever used.

U.S.D.A. CERTIFIED ANGUS BEEF product quality standards specify that any product labeled with a CERTIFIED ANGUS BEEF® mark must meet eight requirements, including:

  • Have a moderate or greater degree of marbling. Only about 30% of cattle slaughtered by U.S.D.A. comprises the steps of marbling.
  • Be from the “A” (youngest) maturity range. Younger cattle tend to produce beef that is superior in color, texture, firmness and tenderness.
  • Be U.S.D.A. Yield Grade 3 or leaner. Yield grades range from one (leanest) to five (fattest). This results in a quality product without excessive fat cover.
  • Have medium to fine marbling texture. Course marbling can have a negative influence on beef tenderness and palatability.

These standards ensure that U.S.D.A. CERTIFIED ANGUS BEEF® product is always in the best of taste…



„LA MONTURA“ Brand Argentina Superior Beef

The brand name “La Montura” comes from the rearing of the cattle in herds on the untouched green pastures of the Argentine Pampas by the famous gauchos of Argentina. The cattle thereby matures in its natural habitat and feeds exclusively off the green pastures and clear waters of this environmentally untouched region. The result is cattle rearing that is natural, stress-free and animal-friendly, with freedom and movement, and one of the healthiest beef products in the world. The quality of this tender, exquisite and full-flavoured beef has also been documented by its excellent nutritional and physiological characteristics: a mere 6 g of fat and 60 mg of cholesterol represent values that even surpass those of chicken.


Our premium product from Argentina uses mainly Aberdeen Angus a breed world famous for its exquisitely tender, juicy beef and rich marbling. This is due to the fact that only oxen are used, as these grow far more slowly than bulls or cows, thus ensuring a more balanced ageing.


A study published by the University of Bristol’s Faculty of Medical and Veterinary Sciences states that pasture-raised, grass-fed animals contain significantly higher levels of omega-3 fatty acids and vitamin E than those found in animals that are raised on cereal-based feed. These large quantities of healthy fatty acids are otherwise only found in saltwater fish. The rearing of the animals is rounded off by the use of a small number of select, constantly supervised slaughterhouses, where the beef is carefully sliced into straight beef cuts so that it can be evenly calibrated by the customer without any losses.


This procedure guarantees up to 15% less waste. Only the very best and most even cuts are then chosen to bear the La Montura brand. The subsequent vacuum packing of this exquisite beef occurs using state-of-the-art technology, thus ensuring minimal blood loss and an appealing, high quality packaging for the product. This allows the beef to mature naturally during the four to five week sea journey, so that it arrives at its destination in the very best condition.


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