LOIN PORK- with or without crackling, on or off the bone (rack of pork)

LEG PORK- leaner than loin, but full of flavour, cook same way as loin

SHOULDER PORK- very tasty, not as lean as leg or loin. Ideal for cooking very slow 4-5 hrs, best cooked on the bone.

PORK FILLET / PORK STEAK - very lean, perfect for 2-3 people,

use stuffing or a marinade or wrap in streaky bacon before roasting.

PORK BELLY - slow roast

TIP: ROAST PORK IS GREAT COOKED WITH 

PEARS OR PEACHES

HOW TO GET PERFECT PORK CRACKLING

Allow meat to come to room temp before you cook it.

Make sure the skin is dry.

Secret is to Score the skin (cross hatch) - allows fat from underneath to bubble up.

Sprinkle with sea salt. Rub in.

Start oven high 240 deg for 20 mins (this will make it sizzle) then reduce to 180 deg.

TIP:

You can also remove the crackling at the end of the cooking process and while the meat is resting, place the crackling under the grill to ensure extra crispy!

Irish Beef is loved the world over..... Why?

It is a combination of our local climate and environment of soft rain and good green grass gives a unique flavour.

-but what is it that makes it a great product...

Grass fed produces excellence and high quality

Animal breed

Fat cover

A good Marbling content

Hanging process -Aged for tenderness and flavour

Deep red in colour

Nutritional lean full omega 3

TIP: AGED BEEF enhances flavour, has superior taste & texture. It takes time & effort and cost to a butcher but results in a superior product

'CHOOSE YOUR JOINT ACCORDING TO YOUR PURSE'

ROAST FILLET- very tender, but will dry, can be over cooked....perfect Beef Wellington

SIRLOIN ROAST - great flavour & tenderness - can be cooked on or off the bone

PRIME RIB ROAST- best all round depth of flavour & tenderness & value

TOP RIB ROAST (HOUSE KEEPERS CUT)- ideal for pot roast (slow roast with liquid)

EYE OF ROUND- very lean, need to keep covered (add some liquid)

ROUND ROAST- great value, but not as tender as rib roast ideal slow cooking

SILVERSIDE - usually used as Corned Beef

BRISKET - ideal for pot roast, seen in US & UK Cookbooks, needs to be cooked very slow

BEEF SHORT RIBS - slowly braised in wine or beer with veg and lots of aromatics, they come tender and have fantastic flavour.

Best Choice : 

Sirloin or Prime Rib 

- bit more expensive but hard to beat!

Beef should be tender & well marbled

Fat will melt & baste the meat in cooking process.

Rare / Medium/ Well done .....is personal preference

Season well with Salt & Pepper

Rub all over with a little Olive Oil to help seasoning stick.

Sear to form a crust seal in the juices.

CHECK OUT THESE RECIPES: