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.
As you'd expect, the Oxtail is cut from the tail bone, before being further cut into short sections on the butcher's block to give small, neat portions of beef suited to slow cooking.
Oxtail Irish Angus Beef
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
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
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
Du filet mignon Black Angus Irlandais. Un morceaux, tendre et maigre mais goûteux, parfait pour préparer une fondu Bourguignonne.
Beef Fondue
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 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
