{"title":"Irish Beef Steaks","description":"\u003cp data-start=\"201\" data-end=\"526\"\u003eIreland has long been known for producing some of the finest beef in the world – shaped by its lush, green pastures, mild climate, and a farming tradition built on patience and care. Cattle are raised in open, natural environments, grazing on rich grass that gives Irish beef its distinctive depth of flavour and character.\u003c\/p\u003e\n\u003cp data-start=\"528\" data-end=\"905\"\u003eAt the heart of this is \u003ca href=\"https:\/\/tomhixson.co.uk\/collections\/rosendale\"\u003eRosendale Wagyu\u003c\/a\u003e – the epitome of what Irish beef can be. Raised in the Wicklow mountains, these cattle benefit from clean air, open landscapes, and a slower, more considered approach to farming. A carefully managed diet, including a unique chocolate-enriched feed, supports the development of exceptional marbling and a smooth, buttery texture.\u003c\/p\u003e\n\u003cp data-start=\"907\" data-end=\"1011\"\u003eThe result is beef that balances richness with clarity – deeply flavourful, yet refined in every bite.\u003c\/p\u003e\n\u003cp data-start=\"1013\" data-end=\"1078\"\u003eExplore our full range of Irish beef above.\u003c\/p\u003e","products":[{"product_id":"marrow-butter","title":"Marrow Butter","description":"The combination of marrow, butter and salt creates the perfect accompaniment to a steak or sauce. It is full of delicious flavours and will enhance any meal it is added to.","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":45244552610103,"sku":"1008 0108 F","price":9.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/7066\/8343\/files\/MARROW_BUTTER_914bf95f-d585-4d69-b57f-6afbe4087e42.png?v=1770051440"},{"product_id":"tom-hixson-wagyu-sukiyaki-slices","title":"Tom Hixson Wagyu Sukiyaki Slices","description":"\u003cspan data-mce-fragment=\"1\"\u003eSukiyaki slices are thin-cut steaks sliced from the top sirloin; they're the perfect thickness for Asian cooking and Korean recipes. Each of the sukiyaki slices has exquisite marbling, resulting in fantastic flavours and succulent textures.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eWe are excited to announce the launch of very own range of Wagyu beef.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eIn collaboration with our Irish farming partners, we have used our combined expertise and knowledge to create a unique product. This exclusive selection draws inspiration from the rich heritage and unparalleled flavour profile synonymous with the Wagyu breed whilst also adding new distinctive attributes.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eWe decided upon a Wagyu\/Shorthorn cross, which has been reared stress-free on the open, grassy pastures of Ireland. Shorthorn are renowned themselves for producing marbled beef, so when crossed with Wagyu the results are sublime.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eTheir diet is supplemented in their final three months with chocolate, which adds a touch of sweetness to the bite.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eThis product is frozen. It could begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.\u003cbr\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":45244962373943,"sku":"1015 1570 F","price":110.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/7066\/8343\/files\/RESIZEIMAGESAERO_1000x666px_14.jpg?v=1711385891"},{"product_id":"wexford-valley-chateaubriand","title":"Wexford Valley Chateaubriand","description":"\u003cp\u003e\u003cspan\u003eChateaubriand is a favourite amongst meat lovers due to its succulent taste and outstanding texture. Carved from the top of the fillet, it is considered by many to be the most tender beef cut.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWe think Tom’s recipe for \u003c\/span\u003e\u003ca href=\"https:\/\/recipes.tomhixson.co.uk\/recipe\/chateaubriand-with-wild-mushrooms-and-celeriac-puree\/\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eChateaubriand \u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003eis perfect for your next family meal!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThis beef comes from cows raised in the luscious, vast landscapes of the Wexford Valley grasslands. Living a stress-free life roaming the Irish countryside, this unique breeding adds to the unmatched flavour and tender texture that distinguishes Wexford Valley beef. This chateaubriand is just one of the fabulous additions to our scrumptious range of\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/tomhixson.co.uk\/collections\/wexford-valley\"\u003eWexford Valley beef\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003e- one of the top premium brands of Irish beef, available to order online at Tom Hixson.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cb\u003e\u003c\/b\u003e*This product is not tied or netted. You will receive 1x chateaubriand when ordering this product.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":46705705156919,"sku":"1014 1283 C","price":52.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/7066\/8343\/files\/WEXFORDVALLEYCHATEAUBRIAND4_96c82444-2b52-4f4a-a3e8-ea06dc19a6d8.jpg?v=1692868345"},{"product_id":"tom-hixson-wagyu-sirloin-steak","title":"Tom Hixson Wagyu Sirloin Steak","description":"We are excited to announce the launch of very own range of Wagyu beef.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eIn collaboration with our Irish farming partners, we have used our combined expertise and knowledge to produce a unique offering. This exclusive selection draws inspiration from the rich heritage and unparalleled flavour profile synonymous with the Wagyu breed whilst also adding new distinctive attributes.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eWe decided upon a Wagyu \/ Shorthorn cross, which has been reared stress-free on the open, grassy pastures of Ireland. Shorthorn are renowned themselves for producing marbled beef, so when crossed with Wagyu the results are sublime.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eTheir diet is supplemented in their final three months with chocolate, which adds a touch of sweetness to the bite.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eThis product is frozen. It could begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.\u003cbr\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":45244969976119,"sku":"1029 2092 F","price":35.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/7066\/8343\/files\/TOMHIXSONWAGYUSIRLOINSTEAKRESIZE2_d9847c7f-cd59-4ef9-a37b-685c8079b330.jpg?v=1703178481"},{"product_id":"tom-hixson-wagyu-ribeye-steak","title":"Tom Hixson Wagyu Ribeye Steak","description":"\u003cp data-mce-fragment=\"1\"\u003eOur Tom Hixson Wagyu Ribeye has won a Great Taste Award 2023 from the Guild of Fine Food! \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHere's what the judges had to say about our unique crossbred wagyu beef:\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\"We thought this wagyu was fabulous. It cut through like butter and the flesh was meltingly soft. There was a good proportion of fat left on it and this on its own had a great flavour. The meat was multi-layered in its complexity and we are not sure whether this was from the chocolate diet but that sweetness shone through. We could have happily eaten all of it (but we're not allowed!)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThis steak has a very nicely developed, rich flavour and is superbly cooked with lovely caramelisation on the edges enhancing the experience. It is wonderfully tender and succulent, which delivers a most enjoyable eating experience.\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThis is a lovely looking steak with a good amount of fat to meat. Juicy and flavoursome.\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eWe loved the innovation in the provenance of this beef. The flavour is a resounding applause to the pastures and welfare of the animal itself and the steak had a gorgeous umami finish.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan style=\"font-size: 16px;\"\u003e\u003cspan style=\"font-size: 16px;\"\u003eExpect melt in your mouth textures and a rich splendour found only in our exclusive range Tom Hixson Wagyu. Our master butchers hand cut each ribeye joint into the perfect single steak, so you don't have to! These convenient steaks are ideal for steak night as they are quick and easy to prepare and deliver an abundance of mouth-watering flavours, whether cooked on the grill or in a quick and easy pan fry.\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-size: 16px;\"\u003e\u003cspan style=\"font-size: 16px;\"\u003eIn collaboration with our Irish farming partners, we have used our combined expertise and knowledge to produce a unique offering. This exclusive selection draws inspiration from the rich heritage and unparalleled flavour profile synonymous with the Wagyu breed whilst also adding new distinctive attributes.\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-size: 16px;\"\u003e\u003cspan style=\"font-size: 16px;\"\u003eWe decided upon a Wagyu \/ Shorthorn cross, which has been reared stress-free on the open, grassy pastures of Ireland. Shorthorn are renowned themselves for producing marbled beef, so when crossed with Wagyu the results are sublime. \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-size: 16px;\"\u003e\u003cspan style=\"font-size: 16px;\"\u003eTheir diet is supplemented in their final three months with chocolate, which adds a touch of sweetness to the bite.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003eThis product is frozen. It could begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch1\u003e\u003cspan style=\"font-size: 16px;\"\u003eRecipe by Simon Baker @peckhamchef\u003c\/span\u003e\u003c\/h1\u003e\n\u003ch1\u003e\u003cspan style=\"font-size: 16px; color: #333333;\" trebuchet=\"\" ms=\"\" neue=\"\" helvetica=\"\" tahoma=\"\" sans-serif=\"\"\u003e\u003ci\u003eUnctuous ribeye, rich and decadent truffle dauphinoise, sticky red wine sauce. Love is certainly in the air. So is the smell of caramelised beef. And truffle. \u003c\/i\u003e\u003c\/span\u003e\u003c\/h1\u003e\n\u003cspan style=\"font-size: 16px;\"\u003e\u003cspan style=\"font-size: 16px;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 16px;\"\u003eIngredients\u003c\/span\u003e\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003e2 Wagyu ribeyes, each weighing approx. 400g. You want nice thick steaks, 4-5cm.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003e6 sprigs thyme\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003e6 garlic cloves, bashed\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003eOlive oil\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003e50g unsalted butter\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003e20g black truffle\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cspan style=\"font-size: 16px;\"\u003eMARCHAND DE VIN SAUCE\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003e2 banana shallots, finely diced\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003e10g unsalted butter\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003e350ml red wine, preferably Bordeaux\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003e200ml veal stock\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003e1 sprig thyme\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cspan style=\"font-size: 16px;\"\u003eDAUPHINOISE\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003e800g Yukon Gold potatoes, large\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003e300ml double cream\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003e2 garlic cloves, crushed\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003e2 sprigs thyme, leaves picked and chopped\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003e50g Parmesan, finely grated\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003e30g black truffle\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cspan style=\"font-size: 16px;\"\u003eKALE\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003e250g kale\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003e2tbs olive oil\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cspan style=\"font-size: 16px;\"\u003eMethod\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 16px;\"\u003eFor an easy life, make the dauphinoise and sauce the day before.\u003c\/span\u003e\u003cspan style=\"font-size: 16px;\"\u003e\u003cspan style=\"font-size: 16px;\"\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 16px;\"\u003e\u003cspan style=\"font-size: 16px;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 16px;\"\u003eUncover the ribeyes and return to the fridge overnight. This dries their surfaces and helps them form a crust in the pan.\u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003ch4\u003e\u003cspan style=\"font-size: 16px;\"\u003eDAUPHINOISE\u003c\/span\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003eAdd the cream, garlic and thyme to a pan and bring to the boil. Reduce by half.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003ePeel and thinly slice the potatoes, about 1-2mm. Use a mandoline if you have one.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003eAdd the potato slices to the cream and gently fold so all of the slices get a good coating. Season with salt, pepper and half the parmesan.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003eLine a baking tin with baking parchment.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003eBuild 2 layers of overlapping potato slices in the bottom of the tin. Ensure each slice is generously coached with the cream mixture. Using a microplane, grate some black truffle over the potato. Add another 2 layers of cream-covered potato slices on top. Grate more truffle. Repeat until all the potato slices have been used. Poor over any remaining cream.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003eSprinkle the remaining grated parmesan over the top.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003eCook in the oven for 45 minutes to an hour until golden brown and tender–a thin skewer should easily slide right through to the bottom. If it’s colouring too quickly, place foil over the top. When ready, remove from the oven and leave to cool.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003eAfter about 15 minutes cooling, gently press the dauphinoise. Cover the top with baking parchment then add a snuggly fitting piece of cardboard to help distribute the weight evenly. Carefully place some weights on top. When it has reached room temperature, pop the tin in the fridge with the weights.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003eThe next day, lift the dauphinoise from the tin using the baking parchment and cut into portions.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003eTo serve, reheat the dauphinoise in a 140C oven for 15-20 minutes, until warmed through.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cbr\u003e\n\u003ch4\u003e\u003cspan style=\"font-size: 16px;\"\u003eMARCHAND DE VIN SAUCE\u003c\/span\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003eGet a deep saucepan nice and hot. Add the wine; be careful it will splatter. Let the wine boil for a few minutes.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003eMeanwhile, melt the butter in a saucepan. Once it’s foaming add the finely diced shallots. Sweat until soft and translucent.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003eNow pour the wine into the pan with the shallots. Reduce to a syrup.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003eWhen reduced, add the veal stock and bring to a gentle simmer. Skim frequently and reduce to a coating consistency. Pass through damp muslin cloth and return to a clean pan.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003eSeason to taste. Add the thyme and leave to infuse.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cbr\u003e\n\u003ch4\u003e\u003cspan style=\"font-size: 16px;\"\u003eKALE\u003c\/span\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003ePull the leaves away from the stems. Discard the stems. Wash the leaves well. Drain and pat dry.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003eLay the leaves on top of one another and thinly slice into strips about 2-3mm wide.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003eHeat the olive oil in a frying pan.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003eAdd a handful of chopped kale to the hot oil. It will spit, so quickly cover the pan with a lid. Be careful. Shake the pan while holding the lid on to ensure all the kale is exposed to the hot oil. Remove the kale and drain on kitchen paper. Season lightly with salt. Do this in small batches otherwise the kale will steam rather than crisp. Add a splash more oil if necessary and let it get hot before continuing.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003eOnce all the kale is crispy. Give it a gentle shake in a sieve to encourage any remaining oil to fall away. Return to fresh kitchen paper.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cbr\u003e\n\u003ch4\u003e\u003cspan style=\"font-size: 16px;\"\u003eRIBEYE\u003c\/span\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003eLet the ribeyes come to room temperature an hour before cooking.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003ePreheat the oven to 180C.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003eGet a heavy-based ovenproof pan on a high heat for 10 minutes or so, until smoking.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003eJust before cooking, rub the ribeyes with a little butter and season generously with salt.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003eAdd a small amount of olive oil to the pan and caramelise the ribeyes on all sides–fat-side first, 15 seconds per side, repeat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003eRemove the ribeyes from the pan temporarily.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003eTurn the heat down to medium-high. Add the butter, garlic and thyme. When the butter is foaming, put the ribeyes back in the pan and baste, turning every 15 seconds.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003eMove the pan to the oven. Every few minutes turn and baste the ribeyes for even cooking.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003eRemove from the oven when the core temperature is around 46-48C. Rest on a warm rack for 15 minutes. Carryover cooking should take the ribeyes to 54C for medium-rare.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cbr\u003e\n\u003ch4\u003e\u003cspan style=\"font-size: 16px;\"\u003eTO SERVE\u003c\/span\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003eWhile the ribeyes are resting, warm the plates.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003eWarm the sauce.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003eCheck the dauphinoise is warmed through. If necessary, brush the face of each portion with a little melted butter for a nice shine.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003eQuickly warm the cripy kale in the oven–you don’t want it to brown.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003eCarve a block from the middle of the ribeye to match the width of the dauphinoise. Rest for 30 more seconds. What’s left of the ribeyes will get devoured, don’t worry.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 16px;\"\u003eTo plate up, place a portion of the dauphinoise on the right with a slice of the ribeye immediately to its left. Add some crispy kale behind. Grate fresh truffle over the top. Spoon sauce to the front and left of the ribeye. Enjoy!\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":45244991963447,"sku":"1029 1504 F","price":42.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/7066\/8343\/files\/TOMHIXSONWAGYURIBEYESTEAKRESIZE1_a2519eb0-9c68-4eb2-b84c-7b447e765a9d.jpg?v=1703172902"},{"product_id":"tom-hixson-wagyu-diamond-flank","title":"Tom Hixson Wagyu Diamond Flank","description":"\u003cp\u003eFlank Steak, also known as Bavette steak, is widely used in traditional dishes around the world. This versatile cut of meat can be pan-fried, grilled, broiled, or braised, making it the perfect choice for countless delicious dishes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThis delicious flank steak is part of our own range of Wagyu beef, which was created in collaboration with our Irish farming partners, combining knowledge and experience into a unique offering.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe carefully selected Wagyu \/ Shorthorn cross, was reared stress-free on the open pastures of Ireland to produce a delectable cut of meat that adds new, distinctive attributes to the classic flavour profile of wagyu. Shorthorn is renowned for producing marbled beef, so when crossed with the classic, delectable Wagyu the results are sublime.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cb\u003eOrigin:\u003c\/b\u003e Ireland\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cb\u003eBreed:\u003c\/b\u003e Wagyu \/ Shorthorn cross\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cb\u003eWeight: \u003c\/b\u003e500g\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cb\u003eServes:\u003c\/b\u003e 1\u003cbr\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e*This cut does not come pre-cut, this product is sold as a whole piece.  \u003cbr\u003e\u003c\/p\u003e","brand":"New In Page","offers":[{"title":"Default Title","offer_id":49887559385399,"sku":"1008 2660 C","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/7066\/8343\/files\/RESIZEIMAGESAERO_1000x666px_33.jpg?v=1730737758"},{"product_id":"tom-hixson-wagyu-sirloin-steak-copy","title":"Tom Hixson Wagyu Sirloin Steak (200g) Promo","description":"We are excited to announce the launch of very own range of Wagyu beef.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eIn collaboration with our Irish farming partners, we have used our combined expertise and knowledge to produce a unique offering. This exclusive selection draws inspiration from the rich heritage and unparalleled flavour profile synonymous with the Wagyu breed whilst also adding new distinctive attributes.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eWe decided upon a Wagyu \/ Shorthorn cross, which has been reared stress-free on the open, grassy pastures of Ireland. Shorthorn are renowned themselves for producing marbled beef, so when crossed with Wagyu the results are sublime.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eTheir diet is supplemented in their final three months with chocolate, which adds a touch of sweetness to the bite.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eThis product is frozen. It could begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.\u003cbr\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":54817164263811,"sku":"1029 2092 F","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/7066\/8343\/files\/TOMHIXSONWAGYUSIRLOINSTEAKRESIZE2_d9847c7f-cd59-4ef9-a37b-685c8079b330.jpg?v=1703178481"},{"product_id":"halal-hereford-fillet","title":"Halal Hereford Fillet","description":"\u003cp\u003eThis Hereford beef fillet is butchered from cattle reared naturally in luscious grasslands to create high-quality meat. Each fillet is expertly carved by our master butchers to provide the most premium cuts. This Hereford fillet is sensational, it remains richly flavoured and textured once cooked and it can be enjoyed as a whole roasting joint or portioned into individual steaks for all the family to enjoy. This is the perfect centrepiece for any gathering and can be ordered in a range of weights to accommodate the size of your dining party.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cb\u003eBreed: \u003c\/b\u003eHereford\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.8 - 3.2 Kg\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e*Image shows a steak cut from the whole beef fillet joint.\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"1.8","offer_id":54917818745219,"sku":"1017 1933 C","price":140.0,"currency_code":"GBP","in_stock":true},{"title":"2.3","offer_id":54917818777987,"sku":"1017 1933 C","price":175.0,"currency_code":"GBP","in_stock":true},{"title":"2.7","offer_id":54917818810755,"sku":"1017 1933 C","price":185.0,"currency_code":"GBP","in_stock":false},{"title":"3.2","offer_id":54917818843523,"sku":"1017 1933 C","price":200.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/7066\/8343\/files\/RESIZEIMAGESAERO_1000x666px_40.jpg?v=1731332167"},{"product_id":"2x-tom-hixson-wagyu-denver-steak-200g-promo","title":"2x Tom Hixson Wagyu Denver Steak (200g) Promo","description":"\u003cp\u003eIn collaboration with our Irish farming partners, we have used our combined expertise and knowledge to create a unique product. This exclusive selection draws inspiration from the rich heritage and unparalleled flavour profile synonymous with the Wagyu breed, while also adding new distinctive attributes.\u003c\/p\u003e\n\u003cp\u003eWe decided upon a Wagyu\/Shorthorn cross, which has been reared stress-free on the open, grassy pastures of Ireland. Shorthorns are renowned for producing marbled beef, so when crossed with Wagyu, the results are sublime. Their diet is supplemented in their final three months with chocolate, adding a touch of sweetness to the bite.\u003c\/p\u003e\n\u003cp\u003eDenver steaks, come from the shoulder (chuck) of the cow, just beneath the shoulder blade. This area is the least worked muscle in the chuck, resulting in steaks that are remarkably tender. These cuts are distinguished by their excellent marbling and tenderness, as well as the expertise required by butchers to extract the muscle in a single piece.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e*This product is frozen. It could begin to thaw out during the delivery process. Therefore, we do not advise refreezing it once you receive it.\u003cbr\u003e\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":55108972740995,"sku":"1015 2490 F","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/7066\/8343\/files\/TOMHIXSONWAGYUDENVERSTEAK2.jpg?v=1720107971"}],"url":"https:\/\/tomhixson.co.uk\/collections\/irish-beef-steaks.oembed","provider":"Tom Hixson of Smithfield ","version":"1.0","type":"link"}