All our butchers counter meat is 100% locally sourced from farms in Northern Ireland. To ensure exceptional flavour and tenderness, it is matured for 21 days. No wonder it’s our Best Beef Ever!
Call in to your local store and sample it for yourself – we guarantee, you won’t be disappointed. Our trained butchers will be delighted to help and advise you on the best cuts to suit your palette or recipe. And our SuperValu Ambassador Chef, Noel McMeel has also shared his top hints and tips for preparing, seasoning and cooking a variety of delicious beef dishes.
Enjoy our best beef ever.
Northern Irish ‘soft-day’ weather means that farmers have luscious green grass, perfect for unbeatable beef.
We only source from trusted farmers with quality herds across Northern Ireland. All SuperValu meat comes with a 100% quality guarantee and is Northern Ireland Farm Quality Assured.
In a blind taste trial conducted by Loughry College, consumers scored SuperValu’s new and improved beef higher on taste than Tesco, Sainsbury’s, Marks and Spencer, Lidl and Asda. Result!
We age our beef on the bone for longer to improve the taste and texture. As all off our prime steaks and roasts are matured for at least 21 days, all our SuperValu meat comes with a 100% quality guarantee.
A great food friendly Chilean red, full bodied with well balanced dark fruit flavours. Perfect with a Ribeye Steak.
75cl £7.00
Argentina helped Malbec achieved it’s fame as a perfect match for steak but Malbec’s home is in South-West France. This is a fruit driven velvety smooth French Malbec with a little spice which would pair well with a chargrilled rare steak.
75cl £6.00
Predominantly Merlot blended with Cabernet. The result is a big, ripe and juicy Bordeaux Red with a soft texture, superb with a Roast Beef Sunday Lunch.
75cl £7.00
Aged for 12 months in oak barrels, this ripe fruity Rioja has a smooth finish, making it a great partner for any steak.
75cl £7.00
Often described as a ‘Baby Amarone’. This is a very smooth red with the elegance of the classic Amarone wine & the bright fruit of Valpolicella, making it a great match for any steak.
75cl £9.00
One of the great classic Italian reds, a wine of amazing concentration and complexity. Best appreciated with a Fillet Steak
75cl £15
Use the palm of your hand as a measurement.
Follow these golden rules when choosing your perfect bit of beef
A tough cut of beef because of the high muscle content and is one of the cheapest cuts of beef. Best when slow cooked or used as braising steak.
You’ll get your rib eye steak here and a flavoursome roasting joint due to the fat cover on the outside.
Commonly referred to as braising steak – this cut comes from the part that is worked hardest on the cow. It’s a tough cut with lots of flavour and ideal of stews or casseroles.
Is traditionally known as a cheaper cut on the forequarter. It’s ideal for slow cooking and primarily used for mince and burgers.
Generally sold as stewing steak these cuts come with the bone intact and should be cooked slow with lots of liquid.
A tough, fatty cut which is often sold minced meat for burgers.
Rising in popularity, the brisket trend was born in Texas smokehouses. Tasty when slow cooked or pot roasted. It’s also used for lean mince.
Just above the tenderloin you can find the sirloin. Tender top sirloin is best used as a steak for grilling and bottom sirloin cuts make delicious roasts or stew meats.
A steak cut that comes from the stomach muscles. The thin flank is also known as ‘skirt’ or ‘hanger steak’ – the marbling makes it moist. Thick flank is also known as ‘top rump’ and good for slow roasts as a joint or braised.
Lean rump comes from the hindquarters of a cow. The muscle tissue in rump steak can make it tough when cooked but when marinated or tenderised it is delicious. Rump steak is suitable for quick cooking such as frying, grilling or barbecue.
Topside and silverside are leaner steaks and a traditional Sunday roast beef.
Silverside is delicious when used in a pot roast and topside is great when pan-fried.
Also know as top rump is manly used for mince and dicing. This cut is very lean and can also be used for minute steaks or frying steaks.
Is one of the toughest cuts on the animal and has to be cooked slowly to break down the meat. However, with its fantastic flavour it is worth the wait.
