Claddagh Signature Beef
Aged 50 Days In-House
All Claddagh Oyster House beef dishes feature our distinctive in-house flavour, regardless of cut. That taste and texture profile is the result of aging our beef for 50 days, bringing out its natural flavour and enhancing its tenderness.
Certified Island Beef
from Local Farms
Our local farmers raise their stock following the highest of standards, which includes a diet of Island grass, grains & produce. Claddagh Oyster House beef is aged in-house for a minimum of 50 days; 40 days wet aged and 10 days dry aged, and is butchered in-house and to order. We take great pride in our premium beef dishes, and the quality we serve our guests.
Our in-house aging process, fresh certified beef sourced from local farms, and the culinary excellence that our chef and kitchen bring on a daily basis means that beef connoisseurs are in for something special.