A Brief Guide to Different Cuts of Irish Beef

quality irish steak served with rosemary veg and potatoes
Understanding the various beef cuts is key to choosing the perfect option for your culinary needs, allowing you to create beef dishes that cater to your taste, align with your budget, and maximise the flavours and textures that Irish beef has to offer. Whether you're a self-proclaimed chef or a recreational home cook, this guide will elevate your cooking and dining experiences to new heights.

Why is Irish Beef so good?

Irish beef is highly regarded for its exceptional quality and taste, and several factors contribute to what makes Irish beef so good:

    1. Grass Fed
    2. High Quality Standards
    3. Heritage Breeds
    4. Low Stress Farming Practices/Environment
    5. Traceability from farm to fork
    6. Age & Maturation

In summary, the combination of Ireland’s natural advantages, strict quality standards, heritage breeds, sustainable practices, and a commitment to excellence in beef production all contribute to making Irish beef stand out as a premium and highly regarded choice of meat. Its exceptional flavour, tenderness, and quality make it a true winner.

Irish Ribeye Steak

cuts of ribeye steak from ireland

Ribeye Steak is a mouthwatering cut of beef celebrated for its outstanding taste. It comes from the rib section of the beef carcass, which is known for its tenderness and rich flavour.

What sets Ribeye apart is its marbling, especially with Irish Ribeye — fine veins of intramuscular fat resulting from the cattle’s grass-fed diet. This marbling pattern makes it incredibly juicy and flavorful.

Irish Ribeye Steak is a popular choice amongst our customers and it’s easy to see why!

Irish Fillet Steak (Filet Mignon)

T-bone cuts of steak

Fillet Steak boasts unrivalled tenderness, its flavour profile leans towards the milder side compared to more marbled cuts. This exquisite cut is sourced from the tenderloin section, one of the most tender and highly sought-after portions.

Fillet Steak is versatile. You can cook it in many ways, like grilling, pan-searing, or roasting in the oven. We often think of it as a more luxurious cut of beef at Bacon by the Box.

Irish Striploin Steak

Sirloin steak

Striploin Steak is a tasty cut of beef that comes from the back section. It’s known for being flavourful and not too tough to eat. People really like it because it has a good balance of meat and a bit of fat, which makes it more flavoursome and enjoyable.

This steak has a nice taste that’s not too strong, so you can add different flavours and sauces to make it taste just right for you. You can cook it in many ways like grilling, searing in a pan, or roasting in the oven. Strip Loin Steak is popular because it’s easy to enjoy, and it’s great for making a delicious meal.

This steak is versatile and can be prepared using various cooking methods. Grilling and pan-searing are popular choices, as they help develop a nice crust while keeping the interior juicy. It’s also great for broiling or roasting in the oven.

This cut pairs well with a wide range of side dishes. Classic choices include mashed potatoes, steamed vegetables, and a simple green salad. The flavorful meat can also stand up to more robust side dishes like garlic butter mushrooms.Common accompaniments/sauces choices include garlic, rosemary, thyme, and simple salt and pepper.

T-Bone Steak

t-bone steak raw cut

One for the steak connoisseur in your life! The T-Bone cut includes both the tenderloin (fillet) and the strip steak, separated by a T-shaped bone. It offers a combination of tenderness and devine flavour.

Lisduggan exceeds expectations when it comes to the art of dry-ageing. This method tenderises the meat while encouraging oxidation and enzyme breakdown, culminating in a flavour enhancement that truly elevates the T-Bone cut experience. 

Diced Beef from the Chuck (Stewing Beef)

diced beef

Stewing beef is the same as diced beef, often cut from tougher parts like the chuck or round. When you simmer stewing beef in a liquid like stock/bone broth, the connective tissue softens, making it deliciously tender. That’s why it’s commonly used in traditional beef stew recipes, where it’s braised in a flavoursome stock to create a hearty, comforting meal.

Don’t forget to explore our recipes and inspiration section for recipe ideas, including Traditional Irish Stew & Guinness Stew.