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Meat

Based in Ballymahon, Co. Longford, the dedicated team of experts at John Stone, formerly known as Donald Russell, select prime loins of natural grass-fed Irish beef by weight and fat conformation along with natural marbling. The loins are dry matured using traditional methods for a minimum of 21 days. John Stone also bring their expertise and wealth of selection experience to Irish lamb and pork. All cuts are presented kitchen ready.

Beef

Beef cuts include:

  • Swiss Cut Rump
  • Rump Cap
  • Striploin Special Trim
  • Rib Eye Roll
  • Fillet ex Chain
  • Fillet Chain On
  • Carvery Rib (Feather bones removed)
  • T-Bone Piece
  • Fillet Head
  • Fillet Log
  • Fillet Tails
  • French Trimmed Rib – Cap off
  • Striploin Larder Trim ex Rump end
  • Striploain Larder Trim ex Chain
  • Bone in Entrecôte

Lamb

Lamb cuts include:

  • Lamb Rack
  • Lamb Shank
  • Lamb Leg
Pork cuts include:
  • Organic Loin of Bacon with a Citrus Pepper Topping (full loin) Primal
  • Organic Loin of Bacon with a Citrus Pepper Topping (full loin) Primal
  • Organic Dry Cure Rasher
  • Free Range Dry Cure Rasher
  • Free Range Smoked Maple Rasher
  • Dry Cure Back (full back) Primal
  • Reduced Salt Smoked Rack of Bacon (full rack) Primal

Available by request

  • Venison
  • Game