From farm to restaurant
It all starts with the Irish farmers we know by name, who supply our beef. We think they’re sound, but who wouldn’t when they give their animals the care they deserve and are all approved by Bord Bia.
Beef to Burgers
Our butchers prepare whole cuts of forequarter and flank - then mince it and shape it. There's nothing added. Because our blend of fresh and frozen mince holds the burgers together.
Now, our restaurant teams know how to make a great tasting burger. They don't use fat or oil as our hot plates cook the burger patties from both sides at once.Then it’s a pinch of salt and pepper before we dress and serve to you. You lucky people.