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 98% Lean Mince is made using only cuts from the forequarter, gristle & fat removed. The result is a flavourful, versatile option for meal time. 

Skirt has seen a surge in popularity thanks to its big flavour and relatively small price

From the shoulder, feather blade has multiple connective strips running through, which when slow cooked break down and release a complex blend of flavours

Quantity per pack: 1kg.

Irish Beef Burgers, hand-pressed by our experienced craft butchers. Made from 100%, grass-fed Irish beef. We pride ourselves on only using the best cuts of Meat & creating exceptional products. Our Beef Burgers are made daily in our Ashbourne Butcher shop. We love these burgers with some brioche buns.

A cornerstone of butchers cabinets, this magnificent cut boasts outstanding marbling & rich flavour which makes it perfect for a Sunday Roast. Hugh hand-selects our Grass-Fed Beef from farmer James Troy in Mullingar, Co. Westmeath. 1kg serves 4 people.

Beef Cheeks are highly regarded by chefs in top class restaurants for their robust flavor and unique texture. This unique cut is truly divine and gives an incredible eating experience.

A fantastic pot roasting joint to share, consistently marbled

Rolled brisket, perfect for a pot roast

Our beef meatballs are made fresh in house every day. They are served in trays of 6 and are coated in an Italian herb and tomato sauce. 

Cooked Shepards Pie ready to eat, just needs to be heated in the oven or the microwave, your choice.

Serves 4.

Must be ordered three days in advance.

Cooked lasagne ready to eat, just needs to be heated in the oven or the microwave, your choice.

Serves 4.

Must be ordered three days in advance.

Easy roast brisket

Cut from the shoulder with plenty of marbling

A popular US style cut for braising and smoking

Quantity per pack: 1kg

A signature Hugh Maguire cut for roasting

The rich, but perfect accompaniment to steak.

Cut from the shoulder with plenty of marbling

Left with fat on and ready to smoke

Generously rich meat for slow cooking on the bone

Boneless shin, perfect for stews

Also known as 'hanger steak', the onglet is technically an offal and is famed for it's big flavour. Chargrilled and served to medium-rare, it really is unbeatable.

From hereford cattle, strong in flavour with amazing marbling