Source to plate: CAUSEWAY PRIME
Causeway Prime, is our in-house craft butchery, designed to give chefs greater control over one of the most important ingredients on a festive menu.
Every cut in the Causeway Prime range is sourced within the island of Ireland through BRC-approved factories before being prepared in our own SALSA-approved butchery.
The selected cuts are then matured for 21 days and hand-cut to specification, helping deliver the size, weight and consistency your menu has been built around.
It’s a straightforward approach: source carefully, mature properly and cut with the chef in mind.
Choosing the right cut for the job
Different Christmas services demand different things from a roasting joint. Whether you’re running a high-volume carvery, a fixed-price set menu or premium à la carte service, choosing a cut that suits the operation can make all the difference.
Select Housekeepers Roasting Joint
Approx. 5kg | Code T186
Also known as the Top Rib, this forequarter cut develops rich flavour through slow roasting, where the connective tissue naturally breaks down. It holds moisture well during service, making it ideal for high-volume carveries where consistency matters from the first cover to the last.
Best for: Carveries and high-volume festive service.
Whole Fillet, Chain On
Approx. 4–5kg | Code W100
One of the most versatile cuts in the range. Keeping the chain attached allows chefs to maximise yield, using the centre for steaks, the thick end for Wellington and the tail for tartare or stroganoff. Prepared from steers and heifers under 36 months.
Best for: Premium à la carte and festive specials.
Roast Sirloin
8–9kg | Code W120RAM
Cut from the loin, this naturally tender joint roasts quickly and carves cleanly with very little waste. It holds its pink colour well after resting, making it a premium choice for higher-value Christmas menus.
Best for: Premium festive dining
Silverside Eye Roast
3–4kg | Code T151
A single hindquarter muscle that delivers uniform slices with minimal preparation. Lean with very little marbling, it performs best when cooked medium, rested properly and carved thinly across the grain. Its consistent size makes portion control simple for fixed-price festive menus.
Best for: Set menus and portion-controlled service.