Cornstore Group Delivers Innovative Beef Aging Process
Tuesday 14 May 2013
Press Release
Cornstore Group Delivers Innovative Beef Aging Process
It’s all about the best of locally sourced beef at the Cornstore Restaurant Group, the first restaurant group in Ireland to launch their own in-house dry aging beef process. This initiative involves an in-house dry aging unit, the importation of the world's oldest and purest salt, and passionate chefs to monitor the tenderness.
Imported Himalayan salt is used to absorb humidity in the aging unit over a period of up to 35 days resulting in the most tender, flavoursome beef one is ever likely to taste. Beef lovers can expect to be spoilt for choice with specialised cuts, not readily available including Tomahawk steak, Cote du Boeuf, Chateaubriad (all to share), the Onglet or just that ever popular tender Sirloin steak. All cuts will be served with a selection of sauces, organic leaves from the Cornstore’s own garden located in Limerick and proper chips.
“Only higher grades of beef can be used in the process and we are fortunate to be able to source this beef within the grass rich Golden Vale”, says group restaurateur Padraic Frawley. "This financial investment proves that we are committed to growing our customer base both in Cork and Limerick. Our customers love their beef, now we’ve made it even better, offering the most tender steak around."
To date this group has far from gone unnoticed by industry experts. Past accolades include Hotel and Catering Review Gold Medal Award ‘Best Casual Dining Ireland 2012’ (Cornstore Cork), Restaurant Association of Ireland ‘Best Restaurant in Limerick 2012 & 2013’ (Cornstore Limerick), ‘Best Kids Size Me in Munster 2013’(an award that recognises restaurants that ensure children have access to healthier food options) along with both restaurants being nominated as top five finalists at the 2012 Licensing World Bar Awards for ‘Best Cocktail Bar’.
And their latest investment is sure to create even more noise within industry as they strive to produce in-house the best beef around. Specialising in seafood and steak, the group works on the ethos of “quality food sourced locally” – sourcing ingredients from local suppliers where possible and inspecting off-site premises to ensure only the very best ingredients are used.
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