Our beef is the result of eight generation's worth of experience and knowledge in rearing Angus cattle, being passed down through the O'Shea family.
We specialise primarily in Irish Black Angus, a race renowned for it's high eating quality. A combination of intense flavour and natural marbling, brought about by the specific feeding regime of the heifers, a secret known only to the family and the farmer, with whom we work closely with.
All our beef is naturally dry-aged for a minimum of 21 days, allowing the meat to tenderise itself through the breakdown of proteins within its structure, emphasising the flavour and tenderness already present.
A truly exquisite tasting experience.