Butchery 101

Sirloin

Sirloin steak (or rump as it’s known in other countries) is a very flavoursome steak, with a rich covering of fat and lean steak. It’s the best of both worlds and is very reasonably priced. All steak we use at Lorenzens is black angus, and which is locally sourced from Dawn Meats just outside Slane.

Striploin

Striploin steak is the most popular of all our steaks. It’s very tender, with a nice fat coverage and marble fat running through the eye, which melts whilst cooking to give it a wonderfully moist and delicious flavour.

It’s also used for roasts and is very easy to cook. Our cuts are individually portioned to make cooking simple.

T-Bone

T-Bones are one of the most prized secondary cuts of beef from the loin of the animal. Revered for its fat marbling, tenderness, and flavour, it is among the most popular beefsteaks. With a large striploin on one side of the bone and a medallion of tenderloin on the other, this cut of beef is best suited for high-temperature quick cooking methods such as grilling, panfrying, or broiling.

Fillet Steak

Fillet steak, the chefs favourite and the most tender of all steaks. Fillet is an incredibly tender meat and needs very little cooking. It’s also amazing for cooking in Stir-fries and for Beef Wellington.

Rib-Eye

This is our personal favourite here at Lorenzens. A beautifully flavoursome steak, rib-eye is easy to differentiate with other steaks due to the higher fat content within the steak. This gives it an incredible taste and tenderness, and keeps the steak very moist. Rib-eye is a must for all steak lovers.

Shin Beef

Shin is one of Ireland’s traditional stewing steaks. It has a rich beefy flavour, and is truly magnificent when cooked slowly, turning to an almost pulled pork texture when cooked just right.

Tomahawk

The daddy of all steaks, the tomahawk has become increasingly popular in many of the top restaurants and steak houses. A large rib eye steak with a long bone gives it the name, as it resembles a tomahawk. The bone, along with the fat from the rib-eye, gives it an incredible flavour and is something to really impress when you are having a special occasion.

Ribs

Ribs of beef are sub-primal cuts that come from the sides of the animal. Know as some of the most tender and flavoursome meat on the animal, popular secondary cuts include standing rib roasts, racks of ribs, and rib-eye steaks. Due to the tenderness of the rib cuts, the preferred cooking method for roasts is a shorter dry-heat roasting, while steaks are best suited for grilling, panfrying, and broiling.