€13.00
Stafford’s Butchers is family run and owned. We hand-rear our own Angus cattle on our farm in Killanne. Killanne for those people who don’t know, is a slice of heaven situated in the foothills of the Blackstairs Mountains in the County of Wexford.
It is a place where community is important and neighbours are good friends, it has stunning scenery and top quality grass. We may be biased but we have been told that you can taste the difference in our tender beef and steak. Our beef is literally delivered from our gate to your plate.
Our cows are fed on grass and clover for 9 to 10 months of the year, roaming free in the beautiful lush meadow fields in the foothills of the Blackstairs Mountains. In the cold wet winters we bring our cows into sheds for their welfare and fed on silage, fresh cut spring grass. https://www.bordbia.ie/globalassets/bordbia2020/farmers–growers/grass-fed-standard/grass-fed-beef-standard-revision-02-draft1.pdf
All our beef and steaks are dry aged and matured for 6 months, unlike supermarket beef and steaks that are wet aged matured so it does not loss any weight in moisture loss.
Ireland’s mild, temperate climate, plentiful rainfall and rich soils lead to lush grasslands which makes up a good 60% of Ireland. So there is definitely no shortage of that special something that makes Irish beef so great.
Ireland has a long-standing heritage in agriculture and particularly beef farming. Farms are traditionally family-owned, passed from generation to generation, as is the craft and love of livestock farming. The health and welfare of cattle are of utmost importance to us and our farmers… and so is the land they’re reared on.
Not only do our grass-based farming methods deliver high standards in quality, traceability and animal welfare, but they also produce great tasting beef. A grass-based diet can produce a fuller, meatier flavoured beef with evenly distributed fat and marbling and high levels of vitamins and nutrients like Iron and Omega-3 fatty acids
Shin beef on the bone refers to a cut of beef that includes the lower leg bone, specifically the shin bone. The shin is a tough and connective tissue-rich cut, but when cooked slowly and at a low temperature, it becomes tender and flavorful.
This particular cut of beef is often used in stews and braised dishes, as the connective tissue breaks down during long, slow cooking, resulting in a rich and gelatinous texture. The bone marrow, which is found in the shin bone, also adds depth of flavor to the dish.
To prepare shin beef on the bone, it is typically seared first to develop a brown crust, then simmered in liquid, such as red wine or broth, for several hours until the meat is tender and easily falls off the bone. This slow cooking method helps to break down the tough fibers and collagen, resulting in a flavorful and succulent dish.
Shin beef on the bone is often used in traditional dishes like osso buco, a Milanese specialty consisting of braised shin beef served with a rich tomato and vegetable sauce. It can also be used in hearty soups, stews, and curries.
Overall, shin beef on the bone is a flavorful and versatile cut of meat that lends itself well to slow cooking methods, resulting in tender and delicious dishes.
Ireland is green from the land to the national symbols and this even includes our commitment towards the environment. Irish Beef farmers work hard to not only raise their cattle, but to protect the ecosystem and natural resources to keep their Emerald Isle green.
Preheat your oven to 180ºC/350ºF/gas 4. In a heavy-bottomed ovenproof saucepan, heat a splash of olive oil and gently fry the onions, carrots, celery, garlic, herbs, porcini and cinnamon for 5 minutes until softened slightly. Meanwhile, toss the pieces of beef in a little seasoned flour, shaking off any excess. Add the meat to the pan and stir everything together, then add the tomatoes, wine and a pinch of salt and pepper. Gently bring to the boil, cover with a double-thickness piece of tinfoil and a lid and place in your preheated oven for 3 hours or until the beef is meltingly tender and can be broken up with a spoon. Taste and check the seasoning, remove the cinnamon stick and rosemary sprigs and serve.
Typical per 100g. Energy 861kJ / 205kcal, Fat 10g of which saturates 4g, Carbohydrate 0g of which sugars 0g, Protein 27g, Salt 0.19g.
Stafford’s Butchers is family run and owned. We hand-rear our own Angus cattle on our farm in Killanne. Killanne for those people who don’t know, is a slice of heaven situated in the foothills of the Blackstairs Mountains in the County of Wexford.
It is a place where community is important and neighbours are good friends, it has stunning scenery and top quality grass. We may be biased but we have been told that you can taste the difference in our tender beef and steak. Our beef is literally delivered from our gate to your plate.
Stafford’s butchers was founded by Brendan Stafford in 1971. In 1961, aged 16 Brendan started in the butcher business – ‘I started my trade in Moore Street before moving home to Wexford’. Brendan set up his business in Enniscorthy and has always promoted traditional breeds of cattle like Hereford & Angus.
“For good quality beef you need the traditional breeds of cows, the bit of fat on these cattle gives the meat the perfect flavour. We find meat is lacking in flavour in the big continental animals, so we go for the young traditional cattle which have a lot of flavour.”
Brendan’s son Killian is now in control of the business, while Brendan looks after the farming and producing quality beef which we supply to all our customers.
“We pride ourselves on top quality produce, we have always maintained keeping the best quality of meat because if you cut the quality of your meat you’re just the same as everyone else, you need to stand out from the crowd.”
We have always promoted traditional breeds of cattle like Aberdeen Angus. “For good quality beef you need the traditional breeds of cows, the bit of fat on these cattle gives the meat the perfect flavour.” Angus beef develops with better marbling than most cattle. Marbling is the amount of intramuscular fat. Most people agree that marbling improves flavour, tenderness, and keeps meat moist while cooking (especially at high temperatures).
Heifer beef is more tender and it’s a sweeter beef so this is why we only breed heifers. We definitely believe in quality over quantity, we could breed a bigger amount of cattle but we only keep the best.
In most supermarkets they wet age their beef so it don't lose moisture and weight, which means more profit. We use traditional method of dry ageing our beef for 40 days, this gives the beef better flavour and much more tender.
We are a proper Butcher’s, in that we have all the traditional cuts of meat. We have T-Bones, Rib Roast on the Bone, our own Dry Aged Steak, Striploin and we also have some of the more traditional cuts that are making culinary comebacks like Oxtail, Beef Kidneys,
We take great pride in our skill, ask us for advice on how to cook these traditional cuts. In a real butcher’s, meat has meaning.
We stock the best quality Wexford Lamb, we have all the traditional cuts of lamb available in the shop, Racks of Lamb, Shoulder of Lamb, Legs of Lamb. We also have very tasty homemade Lamb burgers and Lamb Meatballs as well.
Thanks to the mild Wexford weather, lamb spends most of the year outside and therefore is primarily fed off grass, making it almost organic.
Lamb is high in essential minerals, proteins and vitamins necessary for good health. It is extremely rich in Vitamin B12 and Vitamin D, very rich in Zinc, high in CLA’s and rich in desirable Omega-3 fatty acids. All in all, lamb is a perfect meal choice for all the family.
Lamb is very versatile – whether you’re preparing a quick midweek meal or a dinner for family or friends, the sweet distinctive flavour of lamb is sure to put a smile on everyone’s face.
Our award–winning pork, bacon and sausage products are all made using superb quality 100% Irish pork. The pork is from pigs selected from our trusted local farmers.
At Stafford’s we home cure our own rashers, they look and taste how rashers should, how they used to taste! Our Home Cured rashers are lower in Salt so are healthier too! We don’t add any extra water, they are home cured in the traditional way by us, using only the best 100% Irish bacon. You really have to taste them!
Another speciality at Stafford’s is our Gold Medal Award Winning sausages. These are made daily on the premises in a range of flavours.
Killian devised a banger with a unique black pepper and red onion flavour that wowed the critics from the Associated Craft Butchers of Ireland.
All our Chicken is locally sourced and we support Bord Bia Quality Assured Farms, where animal welfare is of paramount importance. Our Chickens come form a local supplier Ray Keogh Foods, and we have great value whole birds as well as Free Range birds. Our chicken breasts are full of chicken, not pumped full of saline solution, which means they stay firm and fleshy when cooked, yet remain satisfyingly moist, too. We make our own Chicken Stir-fry from our fresh vegetables delivered daily, and the best quality Chicken breasts.
