Steaks in Kazan: ribeye, T-bone, dry-aged — on an open grill
Where to eat a steak in Kazan — at the Big Butcher steakhouse, 54/1 Pushkina St. Bone-in steaks by weight, ribeye and striploin, tenderloin, horse meat. We cook on an open grill in front of you.
Steak prices
Bone-in steaks — price per 100 g raw; the waiter will tell you the weight of the piece.
How to choose a steak
T-bone — two flavours on one bone: tenderloin and the thin edge. Cowboy — the thick edge on the bone, juicy and rich. Club — the thin edge on the bone, firmer and brighter in flavour.
Dry aging — the meat ages on the bone in our cabinet for several weeks. The taste is nutty and deep.
Ribeye — the thick edge, the most marbled and juicy steak. Striploin — the thin edge, firmer, with a strip of fat along the edge.
The waiter will help you choose the doneness. If in doubt, go for medium.
Open grill — visible from the hall
The kitchen is open to the hall: the grill stands right behind the counter, and above it is a screen with a camera that shows how the steak is cooked. Chef Alfred Khairullin works at the grill.
Dry-aging cabinet
Our own cabinet with controlled temperature and humidity. The new batch will be ready in the second half of November.
Frequently asked questions
How much does a steak cost at Big Butcher?
T-bone — 450 ₽, cowboy — 440 ₽, club — 430 ₽, horse meat steak — 440 ₽, dry-aged bone-in steak — 690 ₽ per 100 g raw weight. Ribeye and striploin — 630 ₽ per 100 g.
Which doneness to choose?
For ribeye and bone-in steaks people usually choose medium rare or medium. The waiter will advise based on your taste.
What is dry-aged steak?
Bone-in meat is aged for several weeks in a cabinet with controlled temperature and humidity. The flavour deepens and the meat becomes more tender. The new batch in our cabinet will be ready in the second half of November.
