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2 Castle Grange Angus Organic 8 oz Rib Eye Steaks

2 Castle Grange Angus Organic 8 oz Rib Eye Steaks

25.00
Delivery
Our delivery zones currently include: Co.Dublin, Co. Wicklow & Co. Wexford

If you fall outside these areas please get in touch or click & collect

Description

Cut from the Prime Rib which is found on the forequarter of the heifer. This Steak has grown in importance over the past 10 years. The eye of fat which gives this steak its distinction & name along with its additional marbling packs a punch when it comes to Flavour. This Steak is ideal for use on the barbecue or on a hot griddle if you are looking for a quicker turnaround time . We age all our Rib Eye Steaks for at least 28 days in our humidity controlled,  salt dry ager. 

 

Sources
Our Beef
The Provenance of our Beef is paramount to us. We Source our Carcass Beef exclusively from Aughrim, County Wicklow. We work in partnership with Pat o' Neill to finish two heifers per week which meet the criteria to make Your Meat more than a Commodity. Pat ensures the Husbandry of Each Heifer meets our Standards which in turn ensures we can stand over the Beef we Sell. The following standards are what make our Beef a world class product. Diet Heifers are fed on a grass based diet. The lush green grass that our livestock feeds on gives it a distinctive flavour and unique white buttery fat covering. Pat ensures the heifers are out on pasture at this time of the year and when Winter comes fed on a fermented grass (silage) diet. Breed We have tried & tested most cattle breeds and have found a Traditional Breed (Aberdeen Angus or Hereford) crossed with a Continental Breed (Charolais, Limousin or Simmental) gives us a meat which has enough fat covering & marbling to allow dry aging & ensure there is flavour in every bite.

Cut from the Prime Rib which is found on the forequarter of the heifer. This Steak has grown in importance over the past 10 years. The eye of fat which gives this steak its distinction & name along with its additional marbling packs a punch when it comes to Flavour. This Steak is ideal for use on the barbecue or on a hot griddle if you are looking for a quicker turnaround time . We age all our Rib Eye Steaks for at least 28 days in our humidity controlled,  salt dry ager. 

 

Our Beef
The Provenance of our Beef is paramount to us. We Source our Carcass Beef exclusively from Aughrim, County Wicklow. We work in partnership with Pat o' Neill to finish two heifers per week which meet the criteria to make Your Meat more than a Commodity. Pat ensures the Husbandry of Each Heifer meets our Standards which in turn ensures we can stand over the Beef we Sell. The following standards are what make our Beef a world class product. Diet Heifers are fed on a grass based diet. The lush green grass that our livestock feeds on gives it a distinctive flavour and unique white buttery fat covering. Pat ensures the heifers are out on pasture at this time of the year and when Winter comes fed on a fermented grass (silage) diet. Breed We have tried & tested most cattle breeds and have found a Traditional Breed (Aberdeen Angus or Hereford) crossed with a Continental Breed (Charolais, Limousin or Simmental) gives us a meat which has enough fat covering & marbling to allow dry aging & ensure there is flavour in every bite.
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