Expertly crafted meats for Co. Laois locals

We’re not just talking about meat; we’re talking about the bedrock of a good meal. For years, I’ve seen what makes a dish sing, and it always starts with the raw ingredients. Here in Co. Laois, we’ve got a tradition of good food, and we aim to uphold it, but better. We’re talking about flavour that resonates, tenderness you can feel before you even cook it. It’s a simple promise: quality that you can taste. We source from farmers who are genuinely committed, not just ticking boxes. That’s the HERD difference.

The story behind our beef and lamb

Our beef and lamb come from small herds, often just a dozen or two animals.

This isn’t industrial farming; it’s looking after animals and land. The grass-fed aspect isn’t just marketing speak – it’s for flavour and texture. You can’t replicate that marbling, that rich, earthy taste, with grain-fed animals. We’ve seen how much difference it makes to a Sunday roast, or even a simple steak and chips. We had one client whose phone rang three times in the first week he got our lamb chops; he couldn’t stop telling people about them.

People talk about heritage breeds, and yes, some of our animals are of those lines. But more than breed, it’s the care and the diet. Happy animal, happy meat. It’s that simple, and that complex.

• Slow growth on pasture
• Matured for optimal tenderness
• Traceable from farm to parcel
• Small-batch production means quality control
• Direct relationships with farmers
• We reject anything less than superb

Pork and chicken that stand apart

Pork, forget the pale, bland stuff you see in most supermarkets. Our pigs have room to roam, a proper diet, and are processed at a weight that ensures flavour. This means a richer colour, a firmer texture, and a taste that harks back to what pork should be. It’s a difference you’ll notice immediately, especially in sausages or roasting joints.

Chicken is often an afterthought for many butchers, but not us. We favour birds that have had time to develop. Free-range, yes, but, slow-growing. These birds have flavour bred into them and developed through proper exercise and a natural diet. It’s the difference between a meal and a memory. We can trace every bird back to the farm, often within a few miles of Mountmellick.

The real magic is in what you don’t have to do to it.

We understand that customers want variety, and that’s why we offer a range of cuts. If you’re in Portlaoise and need a quick meal solution, our sausages are a lifesaver. Planning a dinner party? A pork shoulder joint slow-roasted will be the star.

Sausage making: A craft honed

Sausage making is where we really get to play. It’s not just about stuffing meat into casings. It’s about balance: fat content, seasoning, the grind. We make everything from classic pork sausages, using the shoulder and belly for maximum flavour, to more adventurous blends. Our secret? Good quality meat and honest seasoning. No fillers, no cheap extenders. Just pure flavour.

We’ve experimented a lot over the years. On paper, some combinations sound great; in practice, they fall flat. But some, like our black pudding sausage, have become legendary. You won’t find that kind of dedication to the craft in many places, certainly not in your average supermarket offering. We’re talking about sausages that hold up in a pan, that don’t weep water, and that taste undeniably of what they’re supposed to be. For those looking for a butcher who understands the nuances of charcuterie and sausage making, we’ve got something special for you.

Product	Fat Content (Typical)	Key Ingredient
Pork Sausage	18-20%	Pork Shoulder & Belly
Beef Sausage	20-22%	Beef Chuck & Brisket
Lamb Sausage	15-18%	Lamb Leg & Shoulder

Common questions about craft beef chicken pork lamb sausage in Co. Laois

Do you ship your craft meats to Abbeyleix?

Absolutely. We ship via refrigerated express parcels across Ireland, including to Abbeyleix and all of Co. Laois. You’ll get your order fresh, the next day.

What makes your beef ‘craft’?

It’s about sourcing, animal welfare, and the maturation process. We work with local farmers who prioritise grass-feeding and ethical practices. Then we mature it properly, for flavour and tenderness. It’s a hands-on approach from start to finish.

Can I pick up my order locally in Co. Laois?

Yes, you can. Order online and select delivery. It’s a great option if you’re passing through or live nearby. We’ll have your order ready for you.

How is the meat kept fresh during shipping?

We use specialist refrigerated parcels. These are designed to maintain a consistent cold temperature throughout transit, ensuring your meat arrives in perfect condition. For us, shipping to places like Mountrath means ensuring it’s as fresh as if you’d just picked it up.

Is grass-fed beef really that different?

For flavour and texture? Yes. It has a more complex, often slightly richer taste and a different fat composition. It’s less about trends and more about fundamental quality derived from diet and lifestyle. We also have a similar page for Carrickfergus if you know people there.

What if I don’t like my order?

We stand by our quality. If you’re not satisfied for any reason, get in touch immediately. We’ll sort it out. We want you to be a happy customer, not just once, but always.

All our craft beef chicken pork lamb sausage · Other services in Co. Laois · Get a quote

Citations

• https://www.hennigansfarm.ie/free-range-poultry
• https://www.highfieldsfarm.co.uk/free-range-chicken-farming
• https://www.schoolofartisanfood.org/courses/butchery/
• https://www.nfuonline.com/archive/greener-farming-toolkit-livestock/
• https://www.deliciousmagazine.co.uk/articles/how-to-make-sausages/
• https://www.southdownsfarm.co.uk/turkeys

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