From Pasture to Plate

From the traditional single breeds of Hereford and Angus beef to the leaner continental breeds such as Charolais, Simmental and Limousin, choice is at the heart of Irish beef. Today, Ireland is a center for excellence for many breeds and an important source of genetics for farmers around the world.

Irish beef may be wet aged or dry-aged. Dry aged Irish beef uses the techniques of the old-style Irish family butcher to create a unique traditional flavor. With dry aging, the beef is hip hung and cooled down very slowly to ensure the most tender beef reaching a temperature of 46°F after 24 hours. Over a period of some 21 days, the meat slowly matures in a chilled environment, before being deboned and packed. Only the very best beef is dry aged and modern packaging ensures the natural succulence and flavor is sustained all the way to the dining table.