All of our beef is sourced from the finest Irish Black Angus herds. Our butcher, Rick Higgins, uses traditional dry ageing methods and hangs our beef for a minimum of 35 days. This dry ageing process creates a far superior depth of flavour. This is achieved in two ways, firstly the process removes moisture from the meat creating a greater concentration of flavour and secondly the natural enzymes break down the muscle and tissue resulting in a far more tender piece of meat.
01 661 9366
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