Showing all 6 results
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Beef Cheeks 2 x 600g
€12.29Quick View€8.5/kg
A real delicacy, and regaining popularity in many high-end dining establishments, the beef cheek comes from the facial muscle of the animal. This is a tough cut of meat, due to the constant working of the cheek muscle of the animal throughout it’s lifetime.
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Hanger Steaks 2 x 800g
€15.20Quick View€9.50/kg
One of a group of three flat steaks, it is much overlooked. This steak comes from a cut that ‘hangs’ between the loin and ribs of the animal, making it extremely tender. This cut has exceptional flavour; robust, nutty, buttery, and is often known as “the butcher’s steak”.
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Skirt Steaks 2 x 800g
€15.20Quick View€9.50/kg
One of a group of three flat steaks, skirt steak is often confused with flank steak. It is adjacent to the flank, but closer to the front quarter area of the animal. Skirt has a meaty, nutty flavour; beefier than the other flat steaks.
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Wagyu Fillet Steaks x 2 (4oz/8oz/10oz)
€15.70 – €39.25Quick ViewAn intensely marbled Fillet steak; the intense marbling stemming from the genetic predisposition of the Wagyu breed. A pleasure for the senses.
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Wagyu Flank Steaks 2 x 800g
€30.40Quick View€15/kg
One of a group of three flat steaks; this steak is usually overlooked due to the thin nature of the cut, but boasts the most amazing flavour. One could say it has unparalleled flavour in comparison to other cuts.
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Wagyu Bavette Steak 2 x 800g
€32.00Quick View€15/kg
“The bavette, that long, slender steak from the lower end of the belly, sounds less than promising. No rim of creamy-yellow fat to frame its flesh; no thick bone at its side to enrich it as it cooks; a piece of meat that is cut thinner than I usually prefer. And yet, briefly marinated with thyme, garlic and rosemary and cooked quickly on a hot griddle or over coals outdoors and left to rest before slicing, it has become my go-to steak……”
Nigel Slater, The Guardian, Aug 2018