- Grass-fed Irish beef
- Traditionally matured up to 21 days
- Cook 'low temperature' for luxuriously tender results
A juicy, tender Irish beef fillet, expertly matured for up to 28 days to achieve a unique, delicate taste.
Remove all packaging and pat dry with kitchen paper.
Allow the meat to come to room temperature for up to 30 minutes before cooking
Heat oil in large frying pan over a high heat. Sear meat on all sides for a total of 5-6 minutes.
Transfer it to the rack in the roasting tin and place in the preheated oven 230°C / Fan 210°C / Gas 8 and cook to your liking following the recommended times:
Rare: 20 minutes (internal temperature 45 - 47°c)
Medium: 25 minutes (internal temperature 55 - 60°c)
Well Done: 45 minutes (internal temperature 65 - 70 °c)
Remove the meat from the oven. Cover with foil and leave it to rest in a warm place for at least 10 minutes.
Low Temperature Cooking (Medium Result)
Preheat oven and baking tray to 80°C without the fan.
Pat dry with kitchen paper.
Heat 1 tbsp of oil in a large frying pan and sear the meat all over for 4-5 minutes in total.
Place onto the preheated tray and season with salt & pepper. Set thermometer to 60°C, insert horizontally into centre of the meat.
Put into oven until the thermometer alarm sounds (approx. 1 - 1½ hours).
Please note: cooking appliances vary in performance; these are guidelines only.
We are The Butchers Block, an independent family-run established in 1975. We have become one of Ireland's most respected butchers, supplying our loyal customers, with the very best of Irish meat rating highly in provenance, welfare, and flavour.
Our shops across the country, pride themselves on their friendly service, passion for good food, and combined years of expertise help customers get the best out of their meat, whatever their requirements. We are extremely proud of how far we have come and continue to strive towards being the best.
Local Irish Farms
Our meat is predominantly sourced from small farms, as well as our own. We only select breeds that are known for yielding the best meat in the world, with all natural diets and slow growth producing excellent marbling and fat content, allowing a superior depth of flavour. Sustainability is also a priority among our farmers – livestock on these farms contribute to a biodiverse landscape contrary to the destructive nature associated with much larger scale farms.
We are notoriously picky
Only the best of the best makes The Butcher's Block grade. Decades of experience go into inspecting every single carcass. The knowledge that goes into examining the muscle tone, fat covering and marbling of each animal is what sets us apart. If our expert inspectors don’t judge it to be absolutely perfect, they turn it away at the door.
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