Steak institution F.X. Buckley is doubling down on Irish beef with an enhanced focus on rare and heritage breeds across its restaurants.
The sixth-generation family business is expanding its partnerships with farms around the country, adding breeds like Belted Galloway from Brittas Estate and richly marbled Wagyu from Wicklow’s Ridgeway Farm to its already beef-heavy résumé.
For the uninitiated, Belted Galloway delivers deep, full-bodied flavour, while Wagyu brings the buttery tenderness and marbling usually associated with people whispering reverently over steak knives.
Alongside these premium cuts, F.X. Buckley is also working with smaller Irish farms and investing in retired dairy cows as part of a more sustainable, farm-to-table approach that keeps provenance front and centre.
Meat lovers can now enjoy an expanded beef offering across F.X. Buckley spots including Pembroke Street, Crow Street and The Bull & Castle, secure in the knowledge that every cut served across the group remains 100% Irish and fully traceable back to its source farm.
