A patented process for proven results
Ultra Tender is a registered trademark of ABP Food Group.
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Grass-Fed for purity
Our procurement specialists are focused on optimizing the best Irish beef farmers have to offer, year round. We specialize in sourcing local livestock which have grazed on natural pasture grass in the summer and in winter we focus on finding those animals with winter diets consisting of a high %age of grass silage.
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Prime Cattle Selected
Since the outset, Carcass selection has been a matter of huge importance to us. We believe that the key is to assess customer’s requirements and carefully select the optimal carcass type before applying our patented process, custom chilling & maturation to prepare each of our premium brands.
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BRC Approved Factories
We pride ourselves on ensuring that each of our factories meets the highest standards when it comes to hygiene, equipment and skilled staff. This allows us to hang, chill, pack and mature our beef in a safe clean and modern environment which ensure our premium branded cuts can mature and improve in a traditional fashion before reaching our customers.
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Patented Process
In the 1980’s ABP pioneered and patented a process of hanging the carcass which is scientifically proven to increase tenderness and consistency aswell as eating quality in beef. This patented process increases the natural breakdown of muscle fibers in each carcass while its hangs and matures prior to de-boning. (It is important to note we always recommend this method of hanging to our customers. However it is an option & as such, if a customer prefers a different method of hanging we have the experience equipment and ability to carry out their specified methods on request)
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Custom Chilling & Maturation
Aligned to the patented hanging process we created a method of sympathetically chilling carcasses post slaughter to prevent “cold shortening” and further guarantee that we produce beef which customers can rely on, for a consistent & tender taste.
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Award Winning Beef
