the IRISH BEEF

ORIGINS - ReGIONS

Ireland, which has been swept by rain and mist since time immemorial, can be a harsh land for growing things but its pastures are rich. Tough animals live outside in the grass and wind throughout the year, pampered by breeders according to age-old traditions. Small farms, local slaughtering; everything in this countryside is done to ensure that the pleasures of the palate also remain unchanged.

Features

Hereford and Angus. The jewels of Irish beef
These two races are the most common in Ireland. The Hereford, with its dark red coat and white head, is a purebred from the farms in the British county of Herefordshire. Its qualities have also led it to travel. It is not uncommon to see breeders introduce it in their own lands, notably in Africa.

Angus, with its deep red wine colour, is said to be the fruit of an encounter between a noble breed of cow and a magnificent bull of Scottish origin.

FLAVORS, PREPARATIONS

Cuberoll: the taste of tenderness
Cut with mastery from the best parts of the animal, the cuberoll is also known as a trimmed rib-eye steak. Although this lightly marbled meat is rich in taste, its greatest gift is its unique tenderness. The cuberoll simply melts in your mouth. And its cooking aromas allow the cook to go lightly on the seasoning. Simply pan-fried, all this meat needs is a dab of butter and a pinch of salt. Nonetheless, it accepts the company of a béarnaise or pepper sauce served on the side. Some evenings, the Irish producers of this delight do not hesitate to flambé the steak in whiskey. Guaranteed to amaze you.