Review of Jago Butchers
I’m on a quest to find out which London butcher has the best T-Bone steak. This week I check out Jago Butchers, a traditional butcher in Chelsea, West London.
Boneless in Chelsea
I love Saturdays. I wake up late, chose a butcher to travel to, get to the butcher, ask for a really big piece of T-Bone, find a local pub, down a couple of pints and return home to grill that really big piece of steak. Week in, week out it’s a hard life eating all this steak. .
This week was a little bit more challenging as I had to make it all the way to Chelsea. Jago butchers was my target, being recommended by a mate who lived nearby. This butcher is a traditional, family run British butcher that has been serving the residents of Chelsea for over 40 years.
It’s a small butcher (especially compared to last week’s butcher Moen & Sons), but it’s still efficient and friendly. You can find Jago butchers about 10 minutes’ walk from South Kensington Station.
Jago Butcher’s Boneless T-Bone
After a long commute to Jago I was guttered to find that they were out of T-bone. The butcher offered some rather nice looking sirloin instead. I was going to say no, but the meat looked great so I decided I would make my own T-bone (buy the Sirloin and Fillet separately).
Jago buy their meat from Surrey Farms. The beef I bought was Angus and was aged for about 3 weeks. There was some decent marbling on the meat and the beef had a really nice ruby red glow to it.
I paid £21 for about 400gm of Sirloin and 200gm of Fillet.
The Angus Cow
The Aberdeen Angus is arguably the most famous cow breed. If you’re in central London, you’ll see a whole lot of steakhouses trying to push you Angus meat.
The Angus breed is from Aberdeenshire originally. The breed is famous for its black colour and ability to produce high marbling in its meat (little bits of fat through lean muscle which, when cooked, are supposed to make the steak juicy and tasty). If you’ve had USDA steak before, chances are that it is Angus steak (or from a cow that looks like an Angus cow).
If you want to know more about the Angus breed, you can read the Steak Society feature on it here.
Eating the steak
Cooking T-Bone steak can be tough as you’ve got two very different cuts of steak (The Sirloin and Fillet) at two different sizes, it was a bit easier this time as the steaks weren’t joined together by the T-Bone! I cooked the steak for about 2 minutes 30 seconds a side and rested it for 4-5 minutes before eating. The result was a great medium-rare steak.
The steak looked really nice after being cooked. The steak was clean, it cut well as I carved into it. It was top quality beef.
The fillet was tasty and had almost a sweet taste that I thought worked quite nicely. It wasn’t super tender, but the taste in the Fillet was a good substitute. The Sirloin was exactly what you expect in a sirloin, a decent taste with a slight chew. Both cuts were a pleasure to eat.
It’s tricky to give a fair rating here, as the beef was great but technically I did not have a T-bone steak.
As I can’t compare Jago butchers like for like, I’ll give it an honourable mention as a great butcher selling quality beef. The Leaderboard stays the same as last week.
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You can see me my hit-list of butchers here. But if you know a great butcher in London give me a shout. I’d love to hear your recommendations so I can try them out for myself. Just comment below.