The Butcher’s Block Banstead

The Butcher’s Block Banstead Free range, high welfare and locally sourced. Located Banstead high street Surrey

29/08/2026

BANK HOLIDAY BEEF 🥩

Jersey grass-fed ribeyes & sirloins, beautifully dry-aged and ready for the Bank Holiday.

A selection of our best cuts heading to , London’s Michelin-starred pub.

Enjoy 🤝

25/08/2026

A proper piece of old-school British beef 🥩

This Sussex Red is 9 years old, from an ancient breed, and has the most incredible deep yellow fat a true sign of its grass-fed diet.

Sourced from Morley Farm in Sussex this beauty is now going into the dry ager for 50 days.

Old breed. Slow growth. Grass fed. Long aged. This is what great British beef is all about.

29/05/2026

🥩 HALF PRICE JAPANESE A5 SATSUMA WAGYU 🥩

Experience one of the finest beefs in the world at an incredible price. 🇯🇵

Japanese A5 Satsuma Wagyu is the highest grade of Wagyu available, award-winning for its unbelievable marbling, tenderness and rich buttery flavour. Raised on a carefully selected diet including local rice, this beef delivers a depth of flavour unlike anything else.

Now available HALF PRICE for a limited time only at The Butchers Block.

Once it’s gone, it’s gone.

08/05/2026

80 day aged Red Poll T-Bone 🥩

A truly rare piece of beef from a mature 15 year old cow. Deep yellow golden fat from an incredible grass fed diet, packed with flavour and character you only get with age and time.

Dry aged for 80 days to create an intense depth of flavour, rich marbling and a tenderness that is hard to match. Beef like this is incredibly rare to come across.

selecting the best beef around.

Today I visited .kobe to experience real Kobe Beef 🇯🇵Kobe beef is a premium type of Japanese Wagyu from Hyōgo Prefecture...
09/04/2026

Today I visited .kobe to experience real Kobe Beef 🇯🇵

Kobe beef is a premium type of Japanese Wagyu from Hyōgo Prefecture, famous for its intense marbling and buttery tenderness.

It comes from specially raised Tajima cattle and must meet strict grading standards to earn the Kobe name.

Chef Yusuke Inoue personally selects each cut at auction every Monday, dry-ages it to perfection and grills it over traditional binchotan charcoal.

The beef was like nothing I’ve ever had before…unbelievably tender with incredible depth of flavour from the dry aging.

An experience I will never forget

Thank you Chef!

Address

95 High Street
Banstead
SM72NL

Opening Hours

Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm
Saturday 9am - 4pm

Telephone

+447398477846

Website

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