Boy‘N’Cow is Seminyak’s carnivorous meat restaurant & cocktail lounge that’s a cut above the rest.

Look away now, vegans and vegetarians. This meat boutique is every caveman’s feasting dream. Got beef? You betcha.

Carnivores, dig out your best steak knives and set aside that salad dressing [you ain’t gunna need that here] because Boy’N’Cow is the best new meat-focussed restaurant to hit Bali since sliced bread first met a juicy ribeye, and you’re gunna wanna dig your teeth into their premium dry-aged, charcoal-grilled beef slabs.

This industrial-style meat boutique and cocktail lounge serves the island’s hungry cavemen the highest quality cuts Bali has ever seen. You see, Boy‘N’Cow’s “Beef Whisperers” believe in staying true to great ingredients, bringing you the best meat your chompers have ever chomped. Quite simply, they LOVE beef, and they believe in doing it right – from paddock to plate.

Not your average steakhouse, Boy‘N’Cow specialises in dry-ageing all of their beef on site for 28 days. And all of this beef has been imported from the US or Australia – either grain or grass fed – and specially selected from organic and sustainable farms. This prime beef is then cooked until tender-to-the-touch using the traditional method of good old charcoal, on a custom-made Gaucho grill, no less. We told you this is no ordinary steakhouse…

And since the beef is most certainly a cut above the rest in Bali, we highly recommend you don’t do things by halves here. Feast on the enormous 900 gram Porterhouse Steak [it’s enough for 2-3 hungry munchers] and slather on a choice of sauces [we recommend the béarnaise, but there’s also a black pepper jus, chimichurri and a portobello mushroom jus]. On the side – for the love of all things gluttonous – do not miss the steak chips with black truffle and parmesan. We repeat, do not miss the steak chips with black truffle and parmesan.

You might have guessed that we could graze on these humungous hunks of prime beef ‘til the cows come home [‘scuse the expression] but it’s not only epic sapi on the menu here. There’s also the signature Tuna Tostada that’s just made for sharing [it’s loaded with a chili aioli, creamy avocado, crunches of cucumber, sesame seeds and salmon roe] or the Organic Lamb Shank with crushed peas, mint, feta and beetroot.

And didn’t we say this was a cocktail lounge, too? Absolutely. Boy’N’Cow competes with some of the best bars in Bali with its handcrafted, artisanal cocktails, single malt whiskeys and sangrias with a kick. Our fave? Try the Cherry O Jelly with vanilla infused vodka, zesty orange, a sour cherry jam, egg whites and marshmallow. Yes you read that right, and yes you need to pair that with the rich and raw steak tartare.

Got beef? You betcha.

Boy N’ Cow, Jl. Raya Kerobokan No.138, Seminyak, p. +62 361 9348468, e. info@boyncow.com. Open 7 days a week for dinner only (lunch service beginning November 8th).

This story was proudly sponsored by Boy’N’Cow.