Quinn’s dry-aged steak · Ballygawley, Co. TyroneSince 1972, from our counter to your plate.
Two generations of one family’s butcher’s, and the kitchen it feeds.
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Quinn’s · Established 1972
It started behind a butcher’s counter.
Leo Quinn established Quinn’s in 1972. The shop is still in the family, now in its second generation, and it’s where every steak we serve begins.
That’s the difference. Our beef doesn’t arrive anonymous and pre-portioned in a bag. It comes from our own family’s counter, and we can tell you exactly where yours came from.
Quinn’s
1972
Established by Leo Quinn.
Two generations. Every steak we serve.
Why we dry-age it
Time does what a marinade can’t.
Dry-ageing hangs the beef in cold, moving air. Water leaves the meat, the flavour concentrates and the beef’s own enzymes make it tender. What you taste is deeper and slightly nutty, and it eats like steak should.
A well-aged steak rewards a lighter cook than you might think. Ask us and we’ll steer you.
The cuts
What’s on the grill.
Sauces: pepper, gravy, red wine jus, whiskey and mushroom, or blue cheese. Cuts and sides move with the seasons, so the full menu is the one to trust.
Every Thursday
Thursday Steak Night.
An 8oz Quinn’s sirloin or 8oz rib eye. Two courses £30, three courses £35, with a complimentary glass of wine or a soft drink.
Book ThursdayMore than a steak
Make a night of it.
On Sundays the sirloin (£7 supplement) and fillet (£15 supplement) are on our made-to-order Sunday lunch menu. For a birthday or a gathering, take a private room. And if you’d rather not drive home, there are six guest rooms upstairs.
Steak, answered
Your questions.
Where can I get the best steak near me in Co. Tyrone?
The Tailor's House in Ballygawley — about 8 miles from Dungannon and easy to reach from Omagh and Cookstown — is known across Co. Tyrone for Quinn's own dry-aged steaks from our family butcher, cooked to order. It's the dish people travel to us for.
What makes your steak different?
Our beef comes from Quinn's, the butcher's our family established in 1972, and is dry-aged for a richer flavour and a more tender bite than wet-aged or supermarket beef. We know where every steak has come from and how it has been cut and aged.
What steak cuts do you serve?
Our evening menu has a 10oz sirloin, an 8oz fillet and a chateaubriand to share, priced by weight. On Thursdays, Thursday Steak Night adds an 8oz rib eye alongside the sirloin: 2 courses £30 or 3 courses £35. Cuts can change with the season, so check our menus or ask on the night.
What days can I come for steak?
Steak is on the menu Thursday to Sunday. Thursday is Steak Night: 8oz sirloin or rib eye, 2 courses £30 or 3 courses £35, with a complimentary glass of wine or soft drink.
How do I book a table for steak?
Book online any time, or call us on 028 8556 8910 (Thursday to Sunday). You can also stay overnight in our guest rooms and make a night of it.
Your table, your room
Come and taste the difference.
Thursday to Sunday, from 12pm.