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Belted Galloway Striploin Steak (Bone In)

From €13.45

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The Speckle Park breed is widely recognised as a beef breed of exceptional eating quality arising from accolades in international markets.

Enjoy all the succulence of a striploin steak but with the bone left in for even greater flavour. Less moist than a ribeye, this fantastic cut retains all its delicious tenderness when cooked medium-rare.

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.

All the succulence of a striploin steak with the bone left in for even greater flavour.

The Speckle Park breed is widely recognised as a beef breed of exceptional eating quality arising from accolades in international markets.

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.

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.
Yes, all products are cut fresh to order so they are perfect for home freezing.
Always remove your meat from the refrigerator one hour before cooking. Allow it to get to room temperature. When finished cooking, always allow your meat to rest for 10 minutes before carving.
Yes, we can trace each piece of meat that enters and leaves our premises. We use a cloud-based traceability and HACCP system with the latest software that is available to us.

Our Awards

While we don’t do what we do for awards, our great success is a source of pride for everyone that is responsible for it including our butchers, apprentices, cash-desk assistants, sales reps and van drivers. We are each humbled that you, our valued customers, continue to come back to us year upon year. So thank you.

Best In Ireland

2013-2022

Gold Medal

2021

Gold Medal

2020

Independently Recommended

2020

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