Beef
We have always promoted traditional breeds of cattle like Aberdeen Angus. “For good quality beef you need the traditional breeds of cows, the bit of fat on these cattle gives the meat the perfect flavour.” Angus beef develops with better marbling than most cattle. Marbling is the amount of intramuscular fat. Most people agree that marbling improves flavour, tenderness, and keeps meat moist while cooking (especially at high temperatures).
Heifer beef is more tender and it’s a sweeter beef so this is why we only breed heifers. We definitely believe in quality over quantity, we could breed a bigger amount of cattle but we only keep the best.
We rear our own beef and our carbon footprint is as low as we can make it, as all our feed is sourced within 5 miles of our farm in Killanne!
Silage we get from our own farm, the straw we use is sourced from our neighbour, literally over the ditch. The meal we use is a mixture of barley, wheat and beans and comes from 5 miles down the road, and as for the grass, we grow that ourselves too!!
We are a proper Butcher’s, in that we have all the traditional cuts of meat. We have T-Bones, Rib Roast on the Bone, our own Dry Aged Steak, Striploin and we also have some of the more traditional cuts that are making culinary comebacks like Oxtail, Beef Kidneys,
We take great pride in our skill, ask us for advice on how to cook these traditional cuts. In a real butcher’s, meat has meaning.
