St Patricks Specials
Served all day Friday, Saturday & Monday
Northern Irish Beef
All our Roasts comes with FREE pop-up cooking timers! Did you know that we started using these after George saw them in America whist on a butchery trip! Please note if you like your roast on the pink side then please ignore the pop up timer, but as every roast we sell also comes with individual cooking guidelines pre printed by our counter scales with instructions for well done, medium & rare you won't go far wrong.
All our Roasts & Steaks are Dry Aged
Sirloin
From the Hindquarter. Steaks suitable for grilling & bbq or can be prepared in a joint suitable for roasting.
Fillet
From the Hindquarter. Thickly cut or butterflied steaks suitable for grilling & bbq. Can also be prepared in a joint suitable for roasting.
T-Bone Steaks
From the Hindquarter. Large sized hearty steak of both fillet & sirloin joined by the bone, can be grilled, pan fried or barbecued also available in a joint for oven roasting.
Silverside
From the Hindquarter. For oven roasting, suits customers who like a lean roast, but still has a thin layer of fat for flavour.
Eye of Silverside
From the Hindquarter. For oven roasting, a lean roast with a thin layer of fat for flavour, this is a narrow cut and suits customers wanting a small easy to carve roast.
Topside
From the Hindquarter. For oven roasting, suits customers who like a lean roast.
Chump/Rump
From the Hindquarter. Chump also known as Rump Steak is suitable for grilling, frying or bbq. Can also be prepared as a roast suitable for oven cooking.
King Steak
From the Hindquarter. King Steak or Continental style seamed Rump is a beautiful tender & tasty steak which has been completely trimmed of fat and connective tissue leaving an extremely lean cut which still retains all its flavour. It is suitable for grilling, frying or bbq. .
Frying Steak
From the Hindquarter. As the name suggests this cut is suitable for pan frying only.
Rib Eye Steaks
From the Forequarter. Rib Eye Steaks are suitable for grilling, frying or bbq.
Rib Roast
From the Forequarter. Mainly for oven cooking but can also be pot roasted.
Rib on the bone
From the Forequarter. These steaks are full of flavour, taken off the fore rib they can be grilled, pan fried or barbecued. Also available as a roast.
Pot Roast/Rolled Brisket
From the Forequarter. Rolled Brisket more commonly known as Pot Roast is suitable for slow pot roasting or slow oven cooking. Easily sliced when cooked.
Chuck Steak
From the Forequarter. Suitable for braising or stewing. Good for long slow cooking with a good flavour.
Thick Plate
From the Forequarter. Suitable for braising or stewing, a fine grained cut that cooks faster than chuck steak.
Steak Pieces
Suitable for casseroles & stewing.
Very Lean Mince
There is no visible fat in our very lean mince, suitable for lasagne, chilli con carne, spaghetti bolognese etc.
Topside Mince
A slightly coarser mince suitable for home made burgers etc.
Spiced Silverside
Availble from mid October each year, Spiced Silverside is a delicious cured roast flavoured with cloves, nutmeg, cinnamon etc. Place unwrapped in a saucepan of cold water, bring to the boil, then turn down to a simmer for 35 mins per lb or 77mins per kg. Do not pre-steep - can be served warm or cold.
Corned Silverside
Availble at Christmas & New Year. Corned silverside is traditionally known as corned beef in dublin. fantastic served with cabbage & potatoes. Place unwrapped in a saucepan of cold water, bring to the boil, then turn down to a simmer for 35 mins per lb or 77mins per kg. Do not pre-steep - can be served warm or cold.