(This is a sample menu – cuts of steak may vary depending on availability)

Jack O'Shea’s beef comes from fully DNA traceable, free-range Irish Black Angus cattle that graze the pastures of the south west of Ireland. The mild climate there means that the animals can be outside almost all year. Black Angus cattle are specifically bred for beef production. Strictly dry-aged on the bone for anything between 28 and 45 days, the meat is naturally marbled with a lasting creamy succulence. It is guaranteed hormone and artificial additive free.

We work closely with Jack’s butchers in London and his farm in Ireland, so we can fully understand the whole production chain and truly appreciate what it takes to produce the
ultimate steak.