Wexford Valley Spider Steak
Diet: Grass Fed
Provenance: The farmers of Wexford Valley continue the beef rearing traditions of this region. Breeding the finest select breeds in luscious grasslands. The herds' stress free lifestyle makes this spider steak extra tender and the taste is consistently superb.
Butcher's notes: Also known as Oyster Steak and Pope's Eye, the spider steak is one of those crafty, rare cuts that we often keep for ourselves. The name comes from the look, it resembles a Spider's web. It comes from the hip of the cow. It takes a lot of skill to get the cut right for a spider steak because there is plenty of fat in this part of the cow.
Culinary inspiration: A unique and rare cut. Full of flavour with superior marbling. Grill over high heat, turning the spider steak only once after a rich, golden crust has formed...do not go beyond a medium. Three minutes a side should be more than enough for a medium-rare.
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Raised in between the meadows of Salamanca and the mountains of Leon in Spain. Breed: Aberdeen Angus. Diet: 300 day grain fed. We have not seen marbling like this in Angus beef before. It is sensational and will be the talk of the table at any dinner party.