The Breed

Irish Moiled cattle are the last remaining native breed of Northern Ireland. Naturally smaller and slower growing than modern commercial breeds, they are reared on a diverse, forage-led diet.

That slower growth and natural way of rearing produces beef with exceptional marbling, depth and character — something you simply cannot rush.

Marbling & Eating Quality

The generous, natural marbling gives our beef outstanding eating quality. As it cooks, that fine intramuscular fat gently melts, creating a rich, robust flavour and remarkable tenderness.

It’s beef that needs little more than careful cooking to shine.

Flavour

Moiled beef has a deeper, more pronounced flavour, with a pleasant hint of game. There is a richness and depth that stands on its own — no heavy sauces or added flavours required.

This is beef as it should taste.

Colour & Fat

Moiled beef looks different from what you’ll find on a supermarket shelf. The meat is a deeper red, with creamy fat and generous marbling — a natural result of the breed and how it is reared.

Nothing artificial. Nothing forced. Just time, grass and good genetics.

Aging

Our steaks are carefully aged to achieve optimum flavour and tenderness. That extra time allows the beef to fully develop, enhancing both texture and taste.

It genuinely makes all the difference.

Portion Size

Because Irish Moiled cattle are naturally smaller than many modern breeds, each cut is slightly more compact. This allows us to cut our steaks thicker and more neatly — generous in quality, satisfying in portion, and true to the animal.

Grass Fed Goodness

Grass-raised beef is naturally rich in essential nutrients, including omega-3 fatty acids, vitamins A and E and important electrolytes. It typically contains higher levels of beneficial fats and lower levels of saturated fat than intensively finished beef, making it a well-balanced choice.

It is also a natural source of conjugated linoleic acid (CLA), a beneficial fatty acid associated with supporting overall health and wellbeing.

And finally — just as importantly — grass-raised beef simply tastes better. That depth of flavour and quality eating experience brings real enjoyment to the table, something we believe matters just as much as the nutritional value.