Blue Butcher has changed its concept, décor and menu. The street-level bar and private room is now a butcher and a dry-aged room for meat. There is still beer on tap and small stools and tables outside to enjoy it. The restaurant and bar are upstairs. The menu has some light starters such as tuna steak tartare (HK$190), organic tomato and compressed watermelon salad and fresh oregano (HK$110), but this is mainly a meat menu boasting British Heritage beef such as Hereford, Longhorn and Lincoln red, and wagyu from Kobe. However, we plunged for the 45-days, dry-aged, 12-to-18-year-old pasture raised Rubia Gallega - cows from the Galician hills in Spain that are rich in flavour, due to their longevity. There are only limited portions per night. We had the rubia sirlion - (HK$900 - 18oz boneless sirloin) but prices go up to HK$2,200 for 48oz bone-in rib-eye. The steak is definitely for ardent meat lovers as the flavour is very rich, and it is best medium-done. We added a side of truffle fries (HK$90). We started off with a Galician smoked beef fat candle with sea salt and ciabatta (HK$135). The lard from the cow is moulded into a candle, and as the candle is lit, fat melts into the metal candle stand, below where you can dip the ciabatta and add some salt to enhance the flavour. From the lunch menu (which includes a salad bar) we had the Spanish suckling pig roll, brioche bun with fries (HK$198) and a dessert of pineapple crumble (HK$45). Drinks include wine and full bar.