Deansgrove Steak House

Paddock to Plate!

Our ethos of Paddock to Plate, is just that! – A concept that began on a Tipperary farm, progressed to a butcher shop and has now journeyed one step further to become Deansgrove Steakhouse.

Fiona O’Dwyer is a craft butcher for over 10 years. Growing up, sitting around the family table, where food was alwaysthe topic of conversation, has allowed her to develop a genuine appreciation for good, honest, simple produce. Fiona’s father Martin taught her the art of butchery, instilling in her a great understanding of the true craft that it is. “Our cattle are free to roam through rich, nutritious, grassland. It’s this simplistic existence that gives our beef its unmistakable great taste. We dry age our Steaks for 35 days in purpose built cold chambers, where nothing extra is added, just time. This natural philosophy allows us to ethically produce beef of the highest standard with a taste and flavour like no other, for over 4 decades.”