First and foremost, only A grade sucklers are selected for this programme.
Known for a sweet, nutty taste with outstanding caramelisation. As well as dense marbling and even fat coverage.
Once the animal is broken down, cuts are enclosed within a salt moss cave under specific ageing conditions. The walls are lined with a combination of extra virgin Irish oriel sea salt and Irish sea moss.
This unique dry ageing process (unseen anywhere else in the world) relaxes the meat creating an extraordinary tenderness and texture.
The founders of “dry aged beef” in Northern Ireland have created a new concept which uses a very unique dry ageing process.
First and foremost A grade sucklers are hand selected for this programme.
Known for a sweet, nutty taste with outstanding caramelisation. As well as dense marbling and even fat coverage.
Once the animal is broken down, cuts are enclosed within a salt moss cave under specific ageing conditions. The walls are lined with a combination of extra virgin Irish oriel sea salt and Irish sea moss.
The unique dry ageing process (unseen anywhere else in the world) relaxes the meat creating an extraordinary tenderness and texture.
