Foyle Gourmet |  |
Foyle Gourmet is the Foyle Food Group’s premium brand. It is recognised across Europe for its quality and freshness and is the preferred choice of many customers in the Retail, Foodservice and Catering sectors. Foyle Gourmet beef is available from our sites at Foyle Meats and Donegal Meat Processors. Foyle Gourmet lamb is available from our site at Foyle Meats.
Click here to download the full Foyle Gourmet Brochure
FOYLE GOURMET – A PROFILE
Think quality, think flavour, think tenderness…think Foyle Gourmet!
Our aim is a simple one: To guarantee a freshness, flavour and tenderness that is second to none through the production of high quality beef and lamb, sourced from only the finest of breeds.
 | How do we achieve this? Placed with care and precision in chilling rooms which operate at optimum temperatures, each carcase side is hand selected for de-boning. Through the use of traditional butchery techniques, each cut is carefully hand-prepared by highly-skilled and experienced butchers. This attention to detail at each stage of the production process is an important factor in providing our customers with products of unrivalled quality. Offering an extensive range of premium steak and roasting primals as well as quality lamb primals, Foyle Gourmet is the chosen brand of a select number of leading foodservice and catering organisations throughout Europe. Through close collaboration with our customers, we tailor the Foyle Gourmet range to meet the most exacting requirements and to reflect market preferences. Basically, we deliver what the customer wants! |
Foyle Gourmet – from farm to fork!
The North West of Ireland provides the perfect 
natural breeding environment with its crystal clear rainfall and lush green pastures. Through the use of traditional practices which have been passed down from generation to generation, cattle and lamb are cared for by small, dedicated family-run farms throughout the region.
These specialised farms are members of our exclusive producer clubs – Foyle Valley and Donegal Direct. Through these clubs, we demand a strict code of practice for animal husbandry, 
ensuring that 
cattle and lamb graze freely on open, fertile pastures, in a secure and natural environment.
We have the belief that only the best raw material produces the best beef and lamb products!
From the careful selection of these prime, suckler-reared cattle and lamb to the employment of natural production methods, the Foyle Food Group has established a brand that guarantees an authentic and wholesome meat taste, with a texture and tenderness that is the envy of the industry – Foyle Gourmet…the ultimate eating experience!
If you want quality, want flavour, want tenderness…then choose Foyle Gourmet!
Foyle Gourmet Beef – ‘The Special Four’
| Fillet– The Rolls Royce of steaks. This elegant steak has won a reputation as the most tender steak of all. It provides without doubt the finest eating experience with its mild flavour and creamy texture. |
Also available: centre-cut fillet; chain on fillet; chain off fillet |
| Sirloin– The old favourite. Served and cooked best with its natural outer layer of fat, the sirloin is perhaps the customer’s favourite. Its natural marbling and ‘white tail’ keeps it juicy during cooking. |
Also available: 8 bone loin; 3 bone loin; Striploin, back fat removed |
| Rib– The steak with that extra flavour. With a seamless thread of creamy marbling running through it, and tender muscle texture, the ribeye provides perhaps the best mix of tenderness, taste and value for money. |
Also available: bone in rib; cote de boeuf, boneless rib |
| Rump– The everyday, every occasion steak. The most under-estimated cut of all. The rump cap and rump heart can be separated lending itself to a much more attractive, edible steak. |
Also available: rump heart skin on; rump heart pad; rump cap pad |
Foyle Gourmet Lamb
| Lamb Rack – The indulgent cut. The tender eye is complimented by the unique taste and juices emanating from the creamy layer of fat on the cap. |
Also available: rack cap off, 8 bone saddle, best end |
Eye Loin of Lamb – The connoisseur’s choice. Arguably, the tenderest of lamb cuts – cook with its natural cover of fat, cut into medallions and serve on a platter. Add some fruit coulis to top it off!
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Also available: eye loin pad, fillet |
| Lamb Leg Barrel – The perfect carving joint. The shank is removed leaving the topside, silverside, knuckle and chump to roast, carve and savour. |
Also available: short cut leg, chump on leg, TKS pad |
| Lamb Chump – The versatile cut. Cook and serve either as whole roast or slice into portioned steaks and enjoy! |  Also available: pad chump |
Other products available: hind/quarter shank, gourmet goulash
