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6oz handmade burger, our Wagyu Burger is a tender, juicy and flavoursome rib. Wagyu Burgers are among the tastiest and most sought-after cuts amongst our customers. To ensure it’s as fresh as when it left our store, your purchase is delivered in superior, eco-friendly insulated packaging, specifically designed for the transportation of temperature-sensitive goods.Irish Wagyu Burger – 6oz
€3.95 -
The rich but perfect accompaniment to your steak, canoe-cut marrow bones are cross-cut from the leg, to expose the buttery, rich marrow within. To ensure it’s as fresh as when it left our store, your purchase is delivered in superior, eco-friendly insulated packaging, specifically designed for the transportation of temperature-sensitive goods.Marrow Canoes
From €4.90 -
About Beef Tallow From farm to table, our Dry Aged Beef Tallow is sourced from only the best. 100% pure premium rendered Beef fat. The ultimate ingredient for frying, BBQ-ing, grilling, sautéing and much, much more! Our Dry Aged Beef Tallow is a traditional cooking fat promoting nose-to-tail usability. To ensure it’s as fresh as when it left our store, your purchase is delivered in superior, eco-friendly insulated packaging, specifically designed for the transportation of temperature-sensitive goods.Dry Aged Beef Tallow
€5.50 -
Made from chuck steak, we make our mince using only the finest cuts from the forequarter, with the gristle removed. The result is a flavourful, versatile option that’s ideal for a simple but simply delicious family dinner. To ensure it’s as fresh as when it left our store, your purchase is delivered in superior, eco-friendly insulated packaging, specifically designed for the transportation of temperature-sensitive goods.Beef Mince (90vl)
From €6.50 -
Beef shin is cut from the bottom portion of either the front or rear leg. As it’s a working muscle, it contains a high amount of connective tissue. However, this tissue breaks down beautifully when slow-cooked. To ensure it’s as fresh as when it left our store, your purchase is delivered in superior, eco-friendly insulated packaging, specifically designed for the transportation of temperature-sensitive goods.Diced Shin
From €7.00 -
Taken from close to the shoulder, chuck is a tasty cut that’s traditionally diced or sliced. As flavoursome as it is flexible, this beautiful cut is frequently used in casserole or stews To ensure it’s as fresh as when it left our store, your purchase is delivered in superior, eco-friendly insulated packaging, specifically designed for the transportation of temperature-sensitive goods.Chuck Steak
From €8.50 -
One of its most used muscles, a cow’s cheek is constantly working as it chews its food throughout its life. While this makes the meat particularly tough, the connective tissue becomes surprisingly tender during cooking, leading to a unique melt-in-the-mouth texture. To ensure it’s as fresh as when it left our store, your purchase is delivered in superior, eco-friendly insulated packaging, specifically designed for the transportation of temperature-sensitive goods.Beef Cheek
From €8.50 -
Cut from the supremely tender middle (loin), striploins are one of the tastiest cuts, which makes them one of the most popular restaurant picks too. To ensure it’s as fresh as when it left our store, your purchase is delivered in superior, eco-friendly insulated packaging, specifically designed for the transportation of temperature-sensitive goods.Striploin Steak
From €9.40 -
Thick cut steak with heavy marbling, a rib-eye is a tender, juicy and flavoursome rib primal cut. Just as good boneless or bone-in, rib-eyes are among the tastiest and most sought-after cuts amongst our customers. To ensure it’s as fresh as when it left our store, your purchase is delivered in superior, eco-friendly insulated packaging, specifically designed for the transportation of temperature-sensitive goods.Rib Eye Steak
From €10.10
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Succulent dry-aged beef, fresh free-range pork, Irish whole organic chicken – open someone’s eyes to a world of mouth-watering meals with a Higgins Family Butcher gift voucher.
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