County Roscommon butcher shop wins top national award for its steaks
Elphin based Morris Meats has won a national award for the Best Striploin Steak in the country.Pic: iStock
A County Roscommon butcher shop has come out sizzling in the National Irish Steak Challenge.
Elphin based Morris Meats picked up the overall national award for the Best Striploin Steak in the country in the National Irish Steak Challenge, held as the centrepiece of the Butcher’s Expo at the Curragh Racecourse. Not only did Morris Meats win the overall award in this category but the business also picked up the gold award for Best Striploin in Connacht and won a bronze award for its fillet steak.
The National Irish Steak Challenge brought together the very best of Ireland’s independent butchery sector in a celebration of skill, quality and craftsmanship.
Hosted by the Associated Craft Butchers of Ireland, the Challenge was open exclusively to independent butchers from across the country. Each entry represented hours of careful preparation, expert cutting, product knowledge and pride in sourcing and presenting the finest Irish beef. The competition provided a national platform for butchers to showcase not only their cuts, but the expertise, tradition and passion that underpin their work every day.
Delivered in partnership with Fire Steakhouse & Bar and sponsored by Bord Bia, the event highlighted a shared commitment to championing premium Irish beef, traditional skills and excellence in food production. This collaboration between butchers, chefs and industry partners reinforced the strength of Ireland’s food community and the importance of supporting local, independent businesses.
The judging process was both rigorous and respected, with more than 25 industry professionals taking part. Every steak was blind tasted, ensuring the focus remained solely on quality, technique and execution. Judging criteria included appearance, tenderness, flavour, texture and succulence, demanding consistency and excellence at every level.
All competing steaks were cooked by the highly experienced chef team from Fire & Sole Restaurants, led by Culinary Director Richie Wilson, who also serves as chairperson of the World Steak Challenge. To guarantee precision and consistency, Synergy Grills were specially installed at the Curragh Racecourse, ensuring each steak was cooked to perfection under controlled conditions.
“The National Irish Steak Challenge continues to stand as a benchmark for excellence within the industry. More than a competition, it is a celebration of independent Irish butchers, the quality of Irish beef, and the skill, tradition and pride that define craft butchery in Ireland,” said organisers.
