Exclusive cuts of national and international dry-aged beef
When one of Portugal’s leading meat specialists enters a steakhouse, something special happens.
The butcher
who became
a phenomenon
Joaquim Inácio — better known as Quim do Talho — is a symbol of the new Portuguese butcher: technical, entrepreneurial and charismatic. A man who has transformed a traditional craft into a nationally recognised gastronomic identity.
The nickname came from his friends, because Quim has always been connected to the butcher’s trade. Since the age of 14, he trained handling pork rinds, running errands and learning the craft from the ground up. Before opening his own business, he deepened his technical knowledge with Master António and refined his expertise as part of a team made up of some of the best meat cutters of the time. At around 23, he decided to take ownership of his future and opened his own butcher shop: O Talho do Quim, in Torre da Marinha, Seixal, which remained open for more than 20 years. From trusted supplier to Chef at K.O.B. by Olivier, Quim’s story is one of someone who never stopped learning — or surprising people.
From supplier to Chef
A partnership built on trust
sobre confiança
The relationship between Quim do Talho and K.O.B. by Olivier began in the most natural way: through the quality of his meat. As a supplier, Quim built a strong and lasting relationship of trust with the restaurant’s team — a trust that, over time, opened the door to something greater. Taking on the challenge of becoming Chef at K.O.B. by Olivier, Quim brought with him a creative and deeply technical vision of meat: the right cuts, at the right point, with the ideal maturation. A partnership that elevates the gastronomic experience at Lisbon’s leading steakhouse to a new level.
Unique cuts and the secrets behind the art of meat, straight from Quim’s hands to your table
Quim do Talho personally selects and prepares exclusive cuts for K.O.B. by Olivier Lisboa. Cuts you won’t find in any other steakhouse in the city. Carefully sourced dry-aged meat, handled with the technical precision of someone who has spent a lifetime understanding what makes meat truly exceptional.
Every cut is a statement of intent. Whether it’s the Angus Ribeye with its signature marbling, the imposing Tomahawk served tableside to impress, or the carefully sourced Black Angus Picanha, Quim do Talho ensures that every piece leaving his hands is cooked to perfection. Because when it comes to dry-aged meat in Lisbon, every detail makes the difference.
