West Cork Beef is procured from cattle from farm assured herds within West Cork. This unique region is situated on the southern most tip of Ireland and is renowned for its remarkably fertile landscape and rich grasslands.
West Cork Beef is produced from Cattle reared on a natural diet, grazing in fresh open fields during Irelands long grass growing season.
West Cork Beef is selected from only the leading West Cork Beef producers on the basis of high marbling and eating quality. Attention to detail is paid to all points in the chain from the farm to the customer's plate.
After careful selection only cattle of a specific weight, grade and fat coverage are considered for West Cork Beef. All West Cork Beef is then matured on the bone for up to 3 weeks prior to de boning to ensure the texture, flavour and tenderness that is deserved. West Cork Beef is produced in two forms - bone in and bone less.
West Cork Beef is produced in a state of the art facility, which combines today's processes and controls with traditional butchery techniques. Our chilling and maturation processes are carefully controlled and monitored to ensure that optimal tenderness, taste, texture, and succulence is consistently achieved.
For more information visit West Cork Beef
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