Our beef is pasture-raised on exclusively grass fed diets, ensuring an intensely deep flavour and that sought-after marbling. Our beef is left to hang and dry-age between 21-42 days, making for a more tender and flavoursome experience.
A classic roasting joint, boasting the outstanding marbling and rich flavour that makes it so prized. The unrolled joint allows for easy slicing into neat servings, and a discerning centrepiece.
Sirloin Roast Irish Angus
Fillet ('filet pur') classic roasting joint, boasting the outstanding marbling and rich flavour that makes it so prized. The joint allows for easy slicing into neat servings, and a discerning centrepiece.
Beef Fillet Irish Angus
These generous pieces of diced beef steak are cut from the chuck of the beast, which is the neck and shoulders of the animal.
Irish Angus Stewing Beef
The rolled joint allows for easy slicing into neat servings, and a discerning centrepiece.
Topside Roast Irish Angus Beef
Venison fillet is a classic roasting joint, boasting the outstanding tenderness and a rich, gamey flavour that makes it so prized. The joint allows for easy slicing into neat servings, and a discerning centrepiece.
Venison Fillet
A French Brasserie favourite, this rib cut promises rich marbling through the joint
Irish Angus Côte de Bœuf
Delicious chunks of vension shoulder to prepare a warming but luxurious stew, lovely with red wine and chestnuts and served with creamy celeriac mash.
Venison Stew
A classic roasting joint, boasting the outstanding marbling and rich flavour that makes it so prized. The unrolled joint allows for easy slicing into neat servings, and a discerning centrepiece.
Ribeye roast Irish Angus
