Craft beef, pork, lamb, and chicken for Co. Waterford
You want good meat. Not just food. We get that. For years, folk have come to us for pork chops that actually taste like pork, beef that melts in your mouth, and lamb that makes you want seconds. It’s simple really: take good animals, raised right, and treat them with respect. That’s what we do here at HERD. No fancy tricks, just proper butchery for your table, whether you’re in Dungarvan or just down the road.
The truth about local beef and lamb
Look, anyone can slap a ‘local’ sticker on something. We work with farmers we’ve known for ages.
People who care about their land, who let their cattle and sheep roam. It makes a difference you can taste. Our grass-fed beef? It’s got that depth, that richness. Not watery or bland. Same with the lamb. We’ve seen clients whose phones rang three times in the first week after switching to our cuts. They just couldn’t believe the flavour compared to what they were used to.We don’t get caught up in trends. You won’t find us waxing lyrical about some obscure cut that’s impossible to cook properly. We focus on the classics: ribeyes, sirloins, lamb legs, shoulders. Things you can actually use. And if you’re after something specific, ask. We’ll probably have it, or know someone who does. We spent time looking at what others were doing, even tried similar approaches in other counties, and it confirmed our belief in sticking to what works.
A well-marbled steak requires a well-raised animal.
Pork and Chicken with character
Pork & Chicken: More Than Just the Basics
Our pork comes from heritage breeds, often outdoor-reared. That means a firmer texture and a flavour that stands up to cooking. You can pan-fry it, roast it, slow-cook it – it’s forgiving and rewarding. Don’t fall for the pale, bland stuff you see everywhere. Our bacon has actual pork flavour. Our sausages? Made with a good proportion of fat, which is essential. None of this lean nonsense that dries out to sawdust. We use a simple, classic seasoning for our signature pork sausage, a recipe I’ve used for a decade now.
Chicken is another animal that’s often done a disservice. Free-range birds, allowed to move and forage, develop better muscle and taste. We offer whole chickens, breasts, thighs, and wings. The flavour is simply superior. You’ll notice it even in a simple roast chicken. It’s the kind of thing that makes you remember why you bothered cooking at home in the first place. We’ve even seen folk in Tramore start making their own stocks from our chicken carcasses. That’s proper value.
- Better flavour through diet
- Outdoor access year-round
- Seasonal specials
- Minimal processing
- Aged cuts for tenderness
- Hand-selected breeds
Sausage making: our pride
Our sausages are something special. It’s not just about chucking meat into a machine. We know the cuts, we know the fat ratios – for texture and flavour, typically around 20% fat. Too lean and it’s dry; too much fat and it can be greasy, but that balance is key. We experimented for months to get our staple pork sausage just right. It’s a simple blend of pork, a touch of rusk, salt, pepper, and a hint of nutmeg. Nothing complex, because the pork should sing. We supply to a few local restaurants, including places near Ardmore, who know they can rely on us for consistent quality. People often ask if we do different varieties, and we do, but our classic pork sausage is the one most people return for. It’s a good benchmark for any butcher, and we stand by ours.
| Sausage Type | Primary Meat | Fat Content (approx.) | Key Seasoning |
|---|---|---|---|
| Classic Pork | Pork Shoulder & Belly | 20% | Salt, Pepper, Nutmeg |
| Spicy Pork | Pork Shoulder & Belly | 20% | Chilli Flakes, Paprika |
| Beef & Ale | Beef Chuck | 18% | Dark Ale, Onion, Thyme |
The cheap sausage is always the most expensive in the long run.
We also do a cracking beef sausage, made with chuck – good marbling there. And sometimes a lamb and mint, depending on the season and what lamb we’ve got in. It’s about using the whole animal, not just the prime cuts. You can order these online for delivery right across Ireland, or pop into the shop if you’re passing through Waterford City. We even did a special batch for a wedding reception near Dunmore East once.
Common questions about craft beef chicken pork lamb sausage in Co. Waterford
Do you deliver to all of Co. Waterford?
Absolutely. We ship orders via refrigerated parcel across Waterford and all of Ireland, including Northern Ireland. Order online for express delivery.
What makes your beef different?
It’s grass-fed from Irish farms, meaning it develops a richer flavour and better texture. We work directly with farmers who prioritise animal welfare and land management. It’s not just about the breed, it’s how they’re raised.
Can I order specific cuts?
You certainly can. While we offer great value on our curated selections and online bundles, specific cuts are available. Just ask in-store or check our online selection for things like ribeyes, sirloins, or lamb legs.
How do you ensure freshness during shipping?
We use specialised refrigerated parcels. These maintain a consistent cold temperature throughout transit, ensuring your meat arrives in perfect condition, just as if you’d picked it up from us moments ago.
What kind of pork do you sell?
We focus on heritage breeds and outdoor-reared pork. This gives it a superior flavour and texture compared to standard supermarket pork. You’ll notice the difference in our chops, bacon, and especially our sausages.
Is your charcuterie made on-site?
Much of our charcuterie is crafted in-house using our own meats, following traditional methods. It’s a labour of love that requires patience and skill, but the results are well worth it.
All our craft beef chicken pork lamb sausage · Other services in Co. Waterford · Get a quote
Citations
- https://www.farmshopping.net/local-meat-produce
- https://www.waleslambandbeef.co.uk/farming
- https://www.higherground.org.uk/organic-beef-blog
- https://www.q-guild.co.uk/news/sausage-week-craft
- https://www.theguardian.com/food/2020/sep/05/why-grass-fed-beef-is-better-for-the-planet
- https://www.northernirelandbeef.co.uk/sustainability
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