Beef & Steak

A family relation based in Rathduff, Cork rears Black Angus and Hereford cattle for us throughout the year. This allows us to dry age all our prime cuts such as fillet, striploin, T-bone, ribeye and sirloin for up to twenty eight days. Dry aging means hanging the beef in a special climate controlled coldroom. This concentrates the natural flavour of the meat along with increasing the tenderness of the meat texture.

FREE DELIVERY on orders over €250

Take a look at our Beef Cooking Times for info on the best way to cook your beef.