Northern Ireland Aberdeen Angus |  |
The Foyle Food Group has a long and established reputation for supplying Northern Ireland Aberdeen Angus to the Retail, Manufacturing and Foodservice sectors. We currently process in the region of 150 prime Aberdeen Angus cattle per week at our Foyle Meats and Omagh Meats sites. We exclusively supply a full range of Northern Ireland Aberdeen Angus counter products to Tesco Northern Ireland. We also supply key customers in the manufacturing sector, providing a range of products for Aberdeen Angus pies and ready meals.
Why Northern Ireland Aberdeen Angus?
- Extra Maturation for Improved Eating Quality
- Unique Marbling of Fat Guarantees Distinctive Texture and Flavour
- Extra Taste and Succulence
- Prestigious Breed of Beef Cattle
- Oldest Beef Breed in the World
- 450 Dedicated Farms, all Farm Quality Assured
ABERDEEN ANGUS – A PROFILE
For centuries Aberdeen Angus has been regarded as arguably the most prestigious cattle breed throughout the world, renowned for producing beef of superior eating quality, succulence and tenderness.
Matured longer for extra tenderness and succulence, the beef is hand selected by experienced butchers and cut just at the right time to ensure impeccable meat texture and quality. The silky texture of Aberdeen Angus beef is guaranteed by a fine thread of marbling interwoven throughout the beef; this means that Aberdeen Angus beef truly provides the ultimate meat eating experience.
And this new Aberdeen Angus range features cuts that provide the perfect solution to every day meals as well as catering for a special occasion; a family gathering or a dinner party that requires just that little bit more!
Steak cuts for that special occasion!
Fillet: This elegant steak has won a reputation as the tenderest steak of all. It provides without doubt the finest eating experience with its mild flavour and creamy texture.
Sirloin: Served and cooked best with its natural outer layer of fat, the sirloin is perhaps the Northern Ireland customer’s favourite .Its natural marbling and ‘white tail’ keeps it juicy during cooking.
Rib eye: With a seamless thread of creamy marbling running through it, and tender muscle texture, the rib eye provides perhaps the best mix of tenderness taste and value for money
Rump: The most under-estimated cut of all. Slice or cook as a roast.
Our everyday guide
LMC and bola: The prefect solution for a midweek meal. Lean, with a unique texture and full of flavour these prime cuts can be used for braising, flash frying, dicing and stir frying.
Roasting Joints: Made up primarily of topside and silverside, Aberdeen Angus Roasting joints are tied by hand to keep their shape and with a traditional mild beefy flavour guarantee an economical yet flavoursome meal solution.
Boneless Rib: Rolled by hand this is an easy carve show stopper perfect for a family get together or a full scale celebration.
Knuckle: Lean steaks cut from the knuckle are good for grilling, marinating and barbecuing
Steak Mince: Produced form the finest lean cuts of Aberdeen Angus meat this is probably the most versatile of all cuts being used for a variety of dishes such as Lasagne, Bolognese, Shepherd’s Pie, chilli con carne, burgers…
Brisket– Most commonly sold as boned and rolled this economical cut of meat is most suitable for braising or pot roasting
Shin and Heel: Inexpensive and tasty with a high proportion of connective tissue this cut is most suitable for stews, casseroles, stocks and soups.
Beef Mince: a cheaper version of the leaner steak mince with all the flavour and versatility.
Cooking suggestions
Take your steak out of the fridge and get the pan going until it’s good and hot. Rub the steaks with a smattering of olive oil and apply a pinch of salt and pepper onto both sides of the steak. Place the steak in the pan and let it cook for 8-9 minutes for medium turning once every minute. Serve it with a little drizzle of olive oil and the juices form the pan. Enjoy!
Sirloin rump – ideal thickness 2cm (3/4 inch)
Rare - 2.5 minutes each side
Medium - 4 minutes each side
Well Done – 6-7 minutes each side
Fillet – ideal thickness 3cm
Rare 3-4 minutes each side
Medium – 4-5 minutes each side
Well done – 6-7 minutes each side
Flash Fry – 1 cm thickness
Medium 2-4 minutes each side
| Aberdeen Angus Beef | Cooking time | Internal Temperature |
| Rare | 20 minutes per 450g (1lb) plus 20 minutes | 60 degrees 140 degree F |
| Medium | 25 minutes per 450G (1LB) plus 25 minutes | 70 degrees 160degree F |
| Well Done | 30 minutes per 450g (1lb) plus 30 minutes | 80 degrees 180 degrees F |
