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Beef Cheeks 2 x 600g€10.20
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.
Hanger Steaks 2 x 800g€15.20
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”.
Wagyu Bavette Steak 2 x 800g€24.00
“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