Choose from our extensive selection of high quality, good value, specialty meats that are fully traceable
0° to 4 °C
Humidity 61-85 %
Shrinkage rates 6-15%
Dry aging is the process where beef carcasses or primal cuts are hanged and aged for 28 days under controlling environment conditions in a refrigerated room with 0° to 4 °C and with relative humidity of 61-85%.
Just ate another steak from Hugh Maguire butchers and I can safely say that it is the best steak I have ever eaten!! Hugh hand cut it himself and the garlic butter to top it off is amazing!!!
Bangers and Mash A very popular meal across both Ireland and the UK. Super easy to make and enjoyed by many at dinner time. But have you tried it...
Chicken Goujon Wrap with Lemon-Lime Mayonnaise Chicken Wraps are very easy to make and are becoming more popular. Add your sauce/spread, meat...