“Hereford cattle are known for their early maturing and their ability to be finished on grass alone. The rich flavour, marbling and tenderness of the meat reflects the time cattle spend grazing on lush grass in the open air, and I take pride in producing the highest quality meat from my green fields in Rathnollag, Co Roscommon.”
The Old Stone House welcomes guests from across the globe, who travel to Roscommon to experience the fabulous menu.
“Our guests always love the Irish Hereford Prime, they tell us time and time again that we have the best steak in Ireland, that we have the best steak they have ever eaten.”
Ray insists that there is nothing out there that matches Irish Hereford Prime for taste and texture.
Both chefs agree that no matter how you cook Irish Hereford Prime it will always be delicious, and Ray recommends resting the meat to ensure you get the most from it.
“Resting time is so important, amazing things happen to meat when it is allowed to relax. Most chefs follow the rule of thumb of one minute’s resting time for every 100grams of meat. We like to rest a roast for 10 to 20 minutes before carving, while a steak will usually get 3 to 5 minutes before it is served.”