SHOP ONLINE
Premium Irish Wagyu Beef from Ridgeway Farm in Wicklow. Cuts available include prime Wagyu Steaks and gourmet Wagyu Burgers.
SHOP ONLINE
Premium Irish Wagyu Beef from Ridgeway Farm in Wicklow. Cuts available include prime Wagyu Steaks and gourmet Wagyu Burgers.
WAGYU BEEF
MELT IN YOUR MOUTH FLAVOUR
WAGYU BEEF
MELT IN YOUR MOUTH FLAVOUR
RIDGEWAY FARM
On Ridgeway Farm we are committed to creating a stress-free and healthy environment where the cattle are fed grass and olive feed to produce the finest Irish Wagyu Beef.
RIDGEWAY FARM
On Ridgeway Farm we are committed to creating a stress-free and healthy environment where the cattle are fed grass and olive feed to produce the finest Irish Wagyu Beef.
BEEF CUTS
Hover over the name of cut to find out more.
Notification 2
The lower neck and upper shoulder of the cow is called the chuck. Braising steak, mince steak and stewing steak can come from this area of the animal. Chuck cuts of beef are best cooked slowly over time.
The lower neck and upper shoulder of the cow is called the chuck. Braising steak, mince steak and stewing steak can come from this area of the animal. Chuck cuts of beef are best cooked slowly over time.
Brisket is cut from the breast or the lower portion of the cow. Brisket is a favourite for BBQ's and is best cooked smoked or braised.
The rib includes some of the finest cuts of the cow and is the known for its juiciness, tenderness, superb marbling and flavour. Rib cuts include prime rib, short rib, rib-eye steak, and rib-eye roasts. Rib cuts are best cooked over dry heat and for long periods of time.
The loin is cut from the back of the cow, typically a portion of the hindquarter directly behind the ribs. It is one of the most tender and desirable cuts of beef. The loin is best known for producing filet mignon and the T-bone steak. Loin cuts are best cooked over dry heat such as on a grill.
The sirloin runs from the backbone to midway down the stomach. Centre cut and sirloin steak come from the sirloin. A very popular cut of beef, sirloin is best cooked by grilling but can also be broiled, sautéed, or pan-fried.
The beef round is the equivalent of the animal's hind leg. Round roasts and steaks all come from this area. Marinating before cooking helps tenderise round cuts of beef.
The beef round is the equivalent of the animal's hind leg. Round roasts and steaks all come from this area. Marinating before cooking helps tenderise round cuts of beef.
The beef shank is the leg portion of the animal and cuts include the shin (foreshank) and the leg (hindshank). The shank is best cooked over a long period and in liquid. It is best in soups, stews, or to make beef stock.
The flank is the section of the short loin and sirloin that covers the stomach. Flank steak and ground beef often come from the flank. Flank cuts are best cooked with moist methods like braising.
The lower portion of the cow between the brisket and flank area, the plate is a source for short ribs and skirt steak. Best cooked braised or stewed.
The beef shank is the leg portion of the animal and cuts include the shin (foreshank) and the leg (hindshank). The shank is best cooked over a long period and in liquid. It is best in soups, stews, or to make beef stock.
BEEF CUTS
Tap on the name of cut to find out more.
Notification 2
The lower neck and upper shoulder of the cow is called the chuck. Braising steak, mince steak and stewing steak can come from this area of the animal. Chuck cuts of beef are best cooked slowly over time.
The lower neck and upper shoulder of the cow is called the chuck. Braising steak, mince steak and stewing steak can come from this area of the animal. Chuck cuts of beef are best cooked slowly over time.
Brisket is cut from the breast or the lower portion of the cow. Brisket is a favourite for BBQ's and is best cooked smoked or braised.
The rib includes some of the finest cuts of the cow and is the known for its juiciness, tenderness, superb marbling and flavour. Rib cuts include prime rib, short rib, rib-eye steak, and rib-eye roasts. Rib cuts are best cooked over dry heat and for long periods of time.
The lower portion of the cow between the brisket and flank area, the plate is a source for short ribs and skirt steak. Best cooked braised or stewed.
The loin is cut from the back of the cow, typically a portion of the hindquarter directly behind the ribs. It is one of the most tender and desirable cuts of beef. The loin is best known for producing filet mignon and the T-bone steak. Loin cuts are best cooked over dry heat such as on a grill.
The flank is the section of the short loin and sirloin that covers the stomach. Flank steak and ground beef often come from the flank. Flank cuts are best cooked with moist methods like braising.
The sirloin runs from the backbone to midway down the stomach. Centre cut and sirloin steak come from the sirloin. A very popular cut of beef, sirloin is best cooked by grilling but can also be broiled, sautéed, or pan-fried.
The beef round is the equivalent of the animal's hind leg. Round roasts and steaks all come from this area. Marinating before cooking helps tenderise round cuts of beef.
The beef round is the equivalent of the animal's hind leg. Round roasts and steaks all come from this area. Marinating before cooking helps tenderise round cuts of beef.
The beef shank is the leg portion of the animal and cuts include the shin (foreshank) and the leg (hindshank). The shank is best cooked over a long period and in liquid. It is best in soups, stews, or to make beef stock.
The beef shank is the leg portion of the animal and cuts include the shin (foreshank) and the leg (hindshank). The shank is best cooked over a long period and in liquid. It is best in soups, stews, or to make beef stock.