Recipes

Inspiring memorable meals

Certified Irish Hereford Prime has inspired countless superb dishes from imaginative and innovative chefs worldwide.

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Striploin Steaks with Hogao Sauce
by Kinneagh Kitchen

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Braised Featherblade
by Kinneagh Kitchen

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Roast Rib of Hereford Beef with Rosemary Roast Potatoes
by Kinneagh Kitchen

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Braised Beef in red wine with butternut squash
by My Emerald Kitchen

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Steak au poivre with sautéed potatoes and roasted baby leeks

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Steak and beer pie with home-made pastry

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Hereford Prime Côte de Bœuf smoked with herbs de Provence by by Chef Eric Léautey

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Steak tartare with melba toast and watercress
by Chef Florent Chollet

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Home cured corned beef with steamed vegetables

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Oxtail stew with sourdough bread

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BBQ tomahawk beef with herb potatoes and creamed spinach
by Chef Richie Wilson

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Hereford Striploin Steaks on pastry with mushrooms, tomatoes and a red wine jus by Wexford Foodie

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Steak on blue cheese, spinach and pecan risotto by Wexford Foodie

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Fillet Steak with peppercorn sauce, spinach salad and sweet potato fries by My Kitchen Heaven

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Rib eye and spinach salad with green herb sauce by My Emerald Kitchen

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BBQ Worcestershire fillet steak

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Barbecue Flank Steak with Chimichurri Sauce

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Marinated Skirt Steak Tacos with Salsa, Sour Cream and Avocado

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Braised beef cheeks, bourguignon style by Chef Hughie Hyland

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Steak-sandwhich-hereford

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Rib-eye steak sandwich, balsamic glazed fried onions and peppers and a spicy chilli garlic mayonnaise sauce by Vinnys food

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cote de beouf for two

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Cote de Boeuf with Martin O’Donnell Executive Head Chef, The Twelve Hotel

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Tom Barry

Tom Barry’s family farm is Baytown Park, Dunboyne, Co Meath. He is the third generation on the farm taking over from his late father, Thomas Barry in 2008 and keeps Hereford cross suckler cows as well as pedigree Hereford cows. Herefords are such a docile breed and as a part time farmer, with teenagers helping around the farm, it’s important to have a breed that’s easy to look after and handle. Tom’s farm is in the Green, Low-Carbon, Agri-Environment Scheme (GLAS) for the past 5 years, where frequently taking soil samples and the completion of a nutrient management plan are required.

Consumers choose excellence

Surveys confirm that customers prefer beef from grass-fed cattle and are willing to pay more for it. With its flavour, tenderness and consistency, Certified Irish Hereford Prime delivers an eating experience that turns any meal into a truly memorable event.

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