Slower outdoor rearing in the South American pampas almost the whole year around and the mild Gulf Stream climate in Ireland together have a significant effect on the quality of the meat. These conditions help to produce fine marbled, tender and aromatic prime steer meat.
As an prime steer importer and wholesaler, we constantly pay special attention to freshness, quality and cut, along with the country of origin and meat producer to enable us always to offer you a first class product.
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The meat from the forequarter of the prime steer convinces by its full flavor and is ideal for braised meat and good boiled meat. We offer the following products from the forequarters:
The sirloin is the best section of the prime steer, because that muscle meat is crossed by many fine veins of fat, which makes it especially tender and juicy. For this piece, we offer you the following products:
Entrecôte (Rib Eye)
The meat from the leg of the prime steer is lean and has an intense flavor, which makes it particularly popular as a meat cut for braising. We offer the following products:
Eye of round
Steak cut rump
Cap of rump
Goulash meat R1
4. Abdominal flap
Parts of the abdominal flap (thorax lateral / flank) are excellent for frying. You will receive the following products:
Flank steak (small Bavette)
Flap Meat (large Bavette)
Offal deliver high-quality protein, low in fat and contain therefore few calories. From us you will get the following products:
Prime steer tongue
Prime steer liver