Hereford meatmap

Which cut

Selected for us by small traditional breeders from Ireland who feed their cattle exclusively on grass. The meat is creamy but with a firm texture. We therefore ripen them nicely. 

Weight: The counter fillet is cut from the thin loin which makes for a leaner piece than the côte à l'os. The meat is completely boned and is ideal for 2 persons.

Origin: Ireland

Maturation: 4 weeks matured

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