An American visitor planning a trip to Dublin for St. Patrick’s Festival wondered why Irish restaurants seem to serve smaller 7-ounce steaks compared to the larger cuts common in the US. While it’s true that portions can vary, here’s some insight on steak sizes in Ireland:
Understanding Trimmed Weight
Pre- and Post-Trimming: Butchers often advertise steaks by their untrimmed weight. An 8-ounce (half-pound) steak might weigh closer to 7 ounces after removing excess fat and sinew, making 7 ounces an accurate depiction of the final cooked portion. Reasons for Smaller Steaks in Ireland
Dining Habits: Irish cuisine traditionally favours balanced meals with multiple components, rather than centring on a single, large cut of meat. Quality Emphasis: Irish restaurants often prioritise locally-sourced, premium quality meats. Smaller steaks help maintain this focus while keeping meals affordable. Health Awareness: There’s increasing awareness of portion control and red meat intake. Modest steak sizes align with this trend.
It’s Not One-Size-Fits-All
Variety Exists: While not the absolute standard, 7-ounce steaks can be found, especially in fine dining settings. Steakhouse chains and restaurants catering to American tastes will likely offer those larger “giant” steaks.
I also received the following from a second source:
A 7-ounce steak wouldn’t be considered the standard serving size in Ireland, but it’s also not uncommon. Here’s why:
Portion Sizes Vary: Steak portion sizes in Ireland depend on the type of establishment, the cut of meat, and the overall menu design. Typical Range: You’re more likely to find steaks in the 8-12 ounce range in most restaurants. Smaller Portions Possible: Some fine dining places may offer smaller steaks as part of tasting menus or multi-course dining experiences. 7 ounces could certainly be found in this context. Larger Options, Too: Steakhouses specialising in large cuts of meat will definitely cater to those seeking the ‘giant steak’ experience. Overall: It’s better to think of steak serving sizes in Ireland as existing on a spectrum rather than having a single, rigid standard.
My visit to Dun Laoghaire today was unexpected and unplanned but I had my iPhone 12 Pro Max with me.
Miami Cafe Takeaway situated on 55 Lower Georges Street in Dun Laoghaire. This takeaway serves a wide range of items such as Burgers, Chips, Chicken and Fish. Order your takeaway food online from here right now on Just-Eat!
In Ireland, the first fish and chips were sold by an Italian immigrant, Giuseppe Cervi, who mistakenly stepped off a North America-bound ship at Queenstown (now Cobh) in County Cork in the 1880s and walked all the way to Dublin. He started by selling fish and chips outside Dublin pubs from a handcart. He then found a permanent spot in Great Brunswick Street (now Pearse Street). His wife Palma would ask customers “Uno di questa, uno di quella?” This phrase (meaning “one of this, one of that”) entered the vernacular in Dublin as “one and one”, which is still a way of referring to fish and chips in the city.
Fish and chips is a hot dish consisting of fried fish in batter, served with chips. The dish originated in England, where these two components had been introduced from separate immigrant cultures; it is not known who combined them. Often considered Britain’s national dish, fish and chips is a common takeaway food in numerous other countries, particularly English-speaking and Commonwealth nations. Fish and chip shops first appeared in the UK in the 1860s and by 1910 there were over 25,000 across the UK. By the 1930s there were over 35,000 shops, but by 2009 there were only approximately 10,000. The British government safeguarded the supply of fish and chips during the First World War and again in the Second World War. It was one of the few foods in the UK not subject to rationing during the wars, which further contributed to its popularity.