Your source for craft beef, chicken, pork, and lamb in Co. Antrim

We’re not just selling meat; we’re offering a connection to the land and the dedicated farmers who tend it. For years, I’ve stood behind this counter, talking to folks from Ballymena right down to the coast, about what makes a great cut. It’s about more than just the breed or the feed; it’s about how it’s handled from field to your table. We’re talking about beef that has actually spent its life grazing, pork that’s allowed to mature properly, and lamb that carries the very flavour of the Irish hills. You won’t find any old factory lines here. Just pure, honest food.

Why our craft meats stand out

People often ask what makes our beef, pork, lamb, and chicken different. The short answer? Care.

And locality. We work directly with a handful of farms across Northern Ireland, places where they know every animal. They’re not big outfits churning out volume; they’re small-batch producers committed to quality. That commitment trickles down to the taste. Our beef, for instance, isn’t just grass-fed; it’s slow-matured for up to 28 days, developing a tenderness and depth that supermarket stuff just can’t touch. It’s a difference you can taste, whether you’re searing a steak or slow-roasting a joint. We find the same applies to our free-range chicken; the flavour is richer, the texture firmer. If you’re looking for a truly premium free-range butcher experience in Co. Antrim, that’s where we come in. Forget bland uniformity. We aim for character in every bite.

We’ve found that relying on a few trusted sources means we can track every animal back to its origin. It’s something we’re quite proud of, really. It allows us to stand by the quality, and it means you know exactly what you’re buying.

The cheapest cut is rarely the best value.

Our butcher’s approach to quality

Meat Type	Our Standard	What You Might Expect Elsewhere
Beef	Grass-fed, 14-28 day dry-age	Often grain-finished, shorter aging or none
Pork	Slow-grown, heritage breeds	Fast-grown commercial breeds
Lamb	Matured on pasture, distinct flavour	Younger lambs, milder taste
Chicken	Free-range, outdoor access	Barn-raised, limited movement

This isn’t about chasing trends; it’s about time-honoured methods. When I started out, apprenticeships meant learning from masters who understood these nuances. We carry that forward. For example, our sausages – we make them here, in house, using our own spice blends and the best cuts. Not some pre-packed mix from a factory that’s been sitting around for weeks. Whether it’s a traditional pork or something a bit more adventurous, you can taste the care that goes into it. Some places might try to cut corners, using filler or cheaper meat, but that’s not our way. We’re catering to people who appreciate the finer points, from Carrickfergus to the furthest reaches of the county.

• Whole animal butchery, minimising waste.
• Seasonal specials based on what’s best.
• Hand-selected cuts for specific recipes.
• Expert advice available in-store.
• Charcuterie made with patience and quality ingredients.
• Sausage making using traditional techniques.

From our counter to your kitchen

The craft beef, chicken, pork, and lamb we offer is designed to perform in your kitchen. Whether you’re planning a Sunday roast that’ll impress the neighbours or a quick weeknight meal, the quality of the ingredients is half the battle won. We can ship directly to you anywhere in Ireland, even Northern Ireland, in refrigerated parcels. It’s the same meat, the same quality as you’d get if you popped in. For those near Newtownabbey or Belfast, we also offer a click-and-collect service if that’s more convenient. Just choose what you need online, and we’ll have it ready for you. It’s about making great meat accessible. And honestly, seeing the appreciation for quality ingredients, whether it’s a simple chicken breast or a prime cut of beef, makes all the effort worthwhile. We had one client whose phone rang three times in the first week after they served our steak to guests. That’s the kind of reaction we aim for.

You’re not just buying meat; you’re buying a promise of quality.

Our approach is simple: source the best, handle it with respect, and get it to you in peak condition. It’s a system that has worked for us, and more importantly, for our customers, for years.

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

Do you only stock beef, pork, lamb, and chicken?

We specialise in these core craft meats, but we also produce our own charcuterie and a range of delicious sausages. We focus on quality over quantity across all our products.

Is your meat locally sourced within Co. Antrim?

We source from trusted small-batch farmers across Northern Ireland, prioritizing those closest to us who align with our quality standards. This includes farms in and around Co. Antrim.

How do you ensure the freshness of meat shipped refrigerated?

We use express refrigerated shipping. Our parcels are insulated and packed with chilled gel packs to maintain optimal temperature throughout transit, ensuring it arrives as fresh as when it left us.

What makes your beef ‘craft’ beef?

It refers to the breed, the way the animals are raised (grass-fed, slow-grown), the traditional butchery techniques we use, and the careful maturation process to enhance flavour and tenderness.

Can I order for delivery if I live near Belfast?

Absolutely. We offer a convenient click-and-collect service for online orders. Just select the pickup option at checkout, and we’ll have your order ready.

Do you offer different cuts of meat?

Yes, we offer a wide variety of cuts for all three meats, from prime steaks and roasts to stewing meat and bones for stock. We cater to specific recipe needs.

What’s the best way to cook your craft lamb?

Our craft lamb is incredibly versatile. For roasting, a moderate oven temperature (around 180°C/160°C fan) for about 20-25 minutes per 500g, plus resting, usually yields excellent results. Marinades can add another layer of flavour.

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

Citations

• https://www.herdwickmuttonclu.com/about
• https://www.ahdb.org.uk/beef-and-lamb/sustainability
• https://www.keenanssheepfarm.ie/organic-lamb
• https://www.carbontrust.com/resources/sustainable-beef-production
• https://www.thomasmarris.co.uk/butchery-apprenticeship
• https://www.hccmpw.org.uk/red-meat-industry/lamb/

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