Nelore Butcher Shop

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Nelore Butcher Shop CASA DE CARNES NELORE

Aqui na Casa de Carnes Nelore, trabalhamos com as melhores marcas para que nossos clientes levem sempre para casa produtos de qualidade, afinal, a sua satisfação é o nosso objetivo principal!

Cold outside is not an excuse.Picanha, linguiça and coração, cut fresh for the weekend. The London garden churrasco does...
24/10/2026

Cold outside is not an excuse.

Picanha, linguiça and coração, cut fresh for the weekend. The London garden churrasco doesn't observe seasons, only coats.

See you at the counter.

Feijoada weather has arrived.Pork, sausage, black beans and a slow afternoon. Everything you need for a proper feijoada ...
22/10/2026

Feijoada weather has arrived.

Pork, sausage, black beans and a slow afternoon. Everything you need for a proper feijoada is on our counter.

Come in this weekend and we'll help you pick the cuts.

21/10/2026

Churrasco in London: the guide.

Rule 1: about 400g per adult, around half that per child.
Rule 2: picanha first, then linguiça, fraldinha and costela.
Rule 3: no garden? A hot pan does the job.
Rule 4: Bakerloo or Overground to Willesden Junction. We're minutes away.

Good churrasco starts here. Station Road, NW10.

Save this and send it to whoever's hosting this weekend.

The bife question: how thick is right?Two fingers for a proper bife de chapa. Thinner and it dries out. Thicker and it n...
20/10/2026

The bife question: how thick is right?

Two fingers for a proper bife de chapa. Thinner and it dries out. Thicker and it needs help from the oven.

Tell us how you cook it and we'll cut it accordingly.

Ask for your steaks cut to order. NW10.

One tray. Zero drama.Coxa e sobrecoxa, lime, garlic and colorau. Forty-five minutes in the oven and dinner's done.Pick u...
18/10/2026

One tray. Zero drama.

Coxa e sobrecoxa, lime, garlic and colorau. Forty-five minutes in the oven and dinner's done.

Pick up your chicken thighs at the counter.

Cut of the week: costela, for the long Sunday.Low oven, three hours, almost no work. The reward is a house that smells l...
15/10/2026

Cut of the week: costela, for the long Sunday.

Low oven, three hours, almost no work. The reward is a house that smells like a Brazilian Sunday.

Cut to order this week.

Reserve your costela at the counter.

Beef and pumpkin: the most underrated Brazilian pairing.Carne com abóbora. Slow-cooked beef with pumpkin melting into th...
10/10/2026

Beef and pumpkin: the most underrated Brazilian pairing.

Carne com abóbora. Slow-cooked beef with pumpkin melting into the sauce, finished with fresh coriander.

October's ingredients were made for each other.

Pick up the cut and the recipe at the counter.

Carne de panela: the recipe that fixes a cold Saturday.Sear the acém with garlic, onion and bay. Add a splash of water a...
08/10/2026

Carne de panela: the recipe that fixes a cold Saturday.

Sear the acém with garlic, onion and bay. Add a splash of water and give it forty minutes under pressure. Shred, reduce and serve with rice and farofa.

Costs less than a takeaway. Feeds four properly.

Save the recipe. The cut's waiting at Nelore.

Ask your butcher. Seriously, ask.How thick for a good bife? Which cut for stroganoff? What replaces fraldinha in a stew?...
06/10/2026

Ask your butcher. Seriously, ask.

How thick for a good bife? Which cut for stroganoff? What replaces fraldinha in a stew?

Questions are free at our counter.

Come and ask us anything. NW10.

Mon: acém desfiado. Tue: stroganoff de coxão mole. Wed: frango assado. Thu: músculo soup. Fri: fraldinha na chapa.One vi...
03/10/2026

Mon: acém desfiado.
Tue: stroganoff de coxão mole.
Wed: frango assado.
Thu: músculo soup.
Fri: fraldinha na chapa.

One visit to Nelore, five dinners, zero 'what's for dinner' panic.
Save this plan — and show it at the counter, we'll pack the lot.

Show this plan at the counter — we’ll pack it.

Address

63 Station Road
London
NW104XA

Telephone

02089656329

Website

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