Grass fed cattle all year round. Irish beef is without doubt the best beef in the world and this is down to the Irish climate and breed. In Ireland they use the best British breeds of cattle for beef, (Hereford is the most popular followed by Aberdeen Angus) Then fed on grass and clover outside 9 month of the year, then brought inside for 3 months during the harsh winter and fed on silage. Silage is cut spring grass and wrapped in black plastic for winter storage.

Fillet steak (also known as filet mignon) is the most tender and luxurious cut of beef. Sourced from the tenderloin muscle along the cow’s spine, it does almost no work, resulting in an incredibly lean, buttery texture. Because of its tenderness, it is highly prized and generally the most expensive steak available.

Origin: Cut from the psoas major muscle, running along the backbone beneath the ribs.Texture: Exceptionally tender with virtually no fat content, making it perfect for quick cooking.Varieties: Smaller ends are often called the tail, while the thicker center is known as the chateaubriand.

0.300 kg