Our Salt Beef
Salt beef is beef that has been preserved by pickling or curing in a salted brine. Curing changes the texture of meat, tenderising cuts and creating the distinctive tastes we love. That’s why despite having fridges we still eat cured meats such as ham, salami and the traditional American delicacy, salt beef.
Our Famous Salt Beef uses prime cuts of Irish brisket from cattle that have grazed on lush, green pastures of County Tipperary and beyond. These are farms have been around for decades. The beef is all Irish Farm Assured, so it meets the welfare standards of Bord Bia, the Irish Food Board, and from well-known breeds such as Hereford, Limousin, Dexter and Angus.
To make our salt beef, we take the finest brisket cut and boned from the breast of a steer, just above the fore-leg. It’s the tastiest cut, but this hard-working muscle needs curing and slow-cooking to tenderise.
Our Salt Beef is slow cured to a unique top secret low-salt recipe to ensure a delicate texture, fine flavour and even cure. It needs only gentle simmering to prepare and the result is melt in the mouth succulence. Super versatile, served warm or cold as an appetiser as the ultimate deli dish in sandwiches and bagels. Same Salt Beef is served at top restaurants including Raymond Blanc’s Brasserie Blanc, The Brass Rail at Selfridges, Hoxton Grill, and Benugo.
The only allergen is sulphite and the product is free from nuts.