Our Heritage Irish Dexter Beef is available in Pub Box assortments and individual cuts

Any time is a wonderful time to try our heritage Irish Dexter Beef.  Our heritage beef is grass-fed and grass-finished, with a robust deep red color and unparalleled flavor and quality.
  • Wee Heritage Irish Dexter Beef Box
  • Deluxe Heritage Irish Dexter Beef Box
  • Roasts
  • Steaks
  • Specialty Cuts
  • Ground Beef
NOTE:  All steaks are 1.5 inches thick.  Selections will be made based on availability.

Wee Heritage Irish Dexter Beef Box - $125

  • Steak - ​1.5 to 2 pounds, chuck strip steak/sirloin top steak/sirloin tip steak
  • Roast - 3 to 4 pounds chuck roast/top round London broil
  • Ground Beef  - 5 pounds, 90-95% fat free

Deluxe Heritage Irish Dexter Beef Box - $240

  • 2 Delmonico Steaks​
  • 2 NY Strip Steaks
  • 2 Roasts - 3-4 pounds each, chuck roast/top round London broil​
  • Short Ribs/Osso Bucco  ​(1.5-2 pounds)
  • Ground Beef - 5 pounds, 90-95% fat free​  ​

Individual cuts and ground beef options

Roasts
  • Chuck Roast B/L - 3 to 4 pounds each, $45
  • Eye of Round - 1 pound, $13
  • London Broil Top Round - 1.5 to 2 pounds each, $23

Steaks
  • Chuck Strip Steak B/L - 1.25 to 1.5 pounds, $24
  • Sirloin Top Steak B/L - 1.25 to 1.5 pounds, $24
  • Sirloin Tip Steak - 1.25 to 1.5 pounds, $24
  • Ribeye B/L Delmonico Cut @ - 3/4 pound, $25
  • NY Strip - 1/2 to 3/4 pound, $25

Specialty Cuts
  • Osso Bucco - 1.5 to 2 pounds, $15
  • Short Ribs - 2 pounds, $20

Ground Beef
  • Ground Beef - 1 pound, $10
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NOTE:  Meats are vacuum-sealed and frozen when they are prepared by the butcher for highest quality and safety.  Frozen beef should not be defrosted at room temperature. Harmful bacteria may grow rapidly under such conditions. The best method for thawing beef (or any other type of meat) is to place it in the refrigerator where it will defrost slowly and safely.

After thawing in the refrigerator, items such as ground meat or stew meat should remain safe and good quality for an additional day or two before cooking; red meat cuts (such as beef or lamb roasts, chops and steaks) 3 to 5 days.