Dry Aged Beef

Guaranteed to be tender, lean & flavoursome, the fillet steak always win the popularity contest & is a best seller in our store. Fillet Steak is best served rare or medium-rare. Hugh hand selects our grass-fed beef

Our Rib Eyes are dry-aged for 28 days in our humidity-controlled dry-aged fridge. The dry ageing process breaks down the fibres in meat leaving you with a beautifully rich nutty flavour. Our Dry Aged Rib Eye is a popular choice among our punters. Its thick cut & heavy marbling further enhance the wonderful flavours. Hugh hand selects our Grass-Fed Beef from farmer James Troy in Mullingar, Co. Westmeath. Dry ageing is a timely & costly process but we believe in supplying our customers with the best quality steaks we can. "You can't fake dry-aged".

*Price is for one steak*

These burgers are made with dry aged beef, salt and pepper. 100% natural burgers and preservative free.

A juicy, thick & marbled, 28 day aged T - Bone steak.

The T-Bone steak consists of the striploin and fillet. They're joined together on the bone to intensify flavours. This is a steak lovers' steak. All our Grass-fed Beef is sourced from James Troy in Co. Westmeath. 

Our Striploins are dry-aged for 28 days in our humidity-controlled dry-aged fridge. The dry ageing process breaks down the fibres in meat leaving you with a beautifully rich nutty flavour. Our Dry Aged Striploin Steak is a popular choice among our punters. Its thick cut and heavy marbling further enhance the wonderful flavours.

Hugh hand selects our grass-fed beef from farmer James Troy in Mullingar, Co. Westmeath. Dry ageing is a timely and costly process but we believe in supplying our customers with the best quality steaks we can. "You can't fake dry-aged".

*Price is for one steak*

From hereford cattle, strong in flavour with amazing marbling