When you leave the bone in, it heats the marrow, which is rich in fats and other great flavours. These juices penetrate your meat increasing the taste, juice and enjoyment levels.
Here, you get all the succulence of a striploin steak but with the added flavour. This fantastic cut is slightly less moist than a ribeye but just as tasty and tender when cooked medium-rare.
Our highly-experienced butchers work very closely with our select purveyors. This allows them to ensure that the quality of meats is pristine year-round. We source from small farms around Ireland to bring you limited amounts of special cuts that are not found anywhere else.
Our specifically bred beef is fed on a natural grass diet and is marbled to produce an unforgettable flavour. It’s also aged on the bone in our onsite dry-aging chambers using methods unique to Higgins Family Butcher for up to 120 days.