€8.40
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.
