The winners of the 2026 National Irish Steak Challenge, which recently took place as part of the Butcher’s Expo at the Curragh Racecourse in Co. Kildare, have been announced.

Hosted by the Associated Craft Butchers of Ireland, the challenge was open exclusively to independent butchers from across the country and aims to "celebrate the very best of Ireland’s butchery sector" according to the organisers.

The event was delivered on Sunday (January 25) in partnership with Fire Steakhouse and Bar located in Dublin and sponsored by Bord Bia.

There were three categories with an overall winner and provincial winners, as well as gold, silver and bronze awards for each of the three categories.

The three categories were as follows:

Striploin steak;
Fillet steak;
Ribeye steak.

The Striploin Steak Overall Winner title went to an entry from Morris Meats located on Main Street, Elphin, Co. Roscommon.

The Fillet Steak Overall Winner was awarded to Murphy's Craft Butchers from Tullow, Co. Carlow.

The Ribeye Steak Overall Winner went to an entry from O'Leary Family Butchers located on Milstreet, Co. Cork.

The National Irish Steak Challenge

According to the event organisers, "each entry represented hours of careful preparation, expert cutting, product knowledge, and pride in sourcing and presenting the finest Irish beef".

The competition aims to provide a national platform for butchers to showcase "not only their cuts, but the expertise, tradition and passion that underpin their work every day".

The competition is a collaboration between butchers, chefs and industry partners which is "reinforced by the strength of Ireland’s food community and the importance of supporting local, independent businesses".

The judging process

The judging process saw more than 25 industry professionals taking part.

Every steak was blind tasted, ensuring the focus remained solely on quality, technique, and execution.

The judging criteria included:

Appearance;
Tenderness;
Flavour;
Texture;
Succulence.

All competing steaks were cooked by the chef team from Fire and Sole Restaurants, led by culinary director Richie Wilson, who also serves as chair of the World Steak Challenge.

To guarantee precision and consistency, grills were installed at the Curragh Racecourse, ensuring each steak was cooked under controlled conditions.

The organisers say that the event is "more than a competition; it is a celebration of independent Irish butchers, the quality of Irish beef, and the skill, tradition and pride that define craft butchery in Ireland."