Tipperary Dry Aged


Sustainability extends through every part of our process. Ireland’s latitude of 53º North combines with the Gulf Stream to foster abundant grass growth for up to 10 months of the year, meaning our cattle can spend up to 300 days grazing outdoors. These are prime conditions for producing sustainable grass-fed beef.

Our close-knit network

Our cattle are reared on local farms and all butchery, deboning and dry aging happens under one roof at our state-of-the-art facility in Cahir, Co. Tipperary. We’ve designed this closely knit network to minimise travel between locations and reduce our carbon footprint.

A shared commitment

It’s important that we partner with local suppliers who share the same commitment to sustainability as we do. That’s why our beef is dry aged using sustainably sourced Irish Atlantic Sea Salt™ from the Beara Peninsula in West Cork. It plays an indispensable role in developing our beef’s flavour to pure perfection.