When you begin with a magnificent cut of meat, the subtle art of grilling a perfect steak becomes straightforward. What we found was unparalleled quality and astounding depth of flavour. Painstakingly aged, then grilled to order over premium, sustainable charcoal, these are steaks you won’t soon forget.
Hand selected and dry aged in the chambers of Higgins Butchers.
Rare Breed Beef originated from the Scottish Hill site. Here they mature at their own pace on wild grazing. That means the flavour is given a chance to develop naturally, with their diet giving the meat its juicy character and gamey flavour.
The hand-selected Black Angus cattle from Creekstone Farms are 100% USDA certified. The animals have been corn fed for a minimum of 140 days, creating a flavorsome, tender and highly marbled meat with a slight sweet touch to its taste.
All Longhorn beef has been dry aged in a unique Himalayan salt chamber, where a 12ft wall of 1000 hand cut Himalayan rock salt bricks helps the aging and gives it its unique flavour. The translucent Himalayan are exceptional in terms of purity and its flavour enhancing qualities, the salt wall creates the perfect environment for the ageing process. Over a period of 28–45 days, it concentrates the flavour of the meat, seals the natural juices and purifies the air in the room, producing totally unique, sweet, flavoursome beef.
Sunday's at The Carriage House
A new Adare Manor tradition is born as we launch our Sunday menu in The Carriage House. The Carriage House team will be serving a special menu from 12:00pm to 5:30pm, featuring mouth-watering dishes such as Beef Carpaccio, Himalayan Salt Aged Sirloin of Beef, Sugar Pit Cured Bacon Rib, and decadent Rum & Raisin Baked Alaska.