Our craft meats: beef, chicken, pork, and lamb delivered.

You can get meat anywhere. Supermarket stuff, often. But if you’re looking for something that speaks of the land, that’s had a good life and a proper end, you’ve found it. We’re not about churning out volume. This is about flavour. About traceability back to the farmer. It’s about respecting the animal and giving you, the cook, the very best ingredients. From our hands to your kitchen, across the whole of Ireland.

The Beef That Earned Its Stripes

Forget those pale, flabby cuts you see elsewhere.

Our beef is different. It’s heritage breed, grass-fed from small farms. That means deep red colour, a rich marbling that melts when cooked. We believe in dry-aging. At least 21 days for most cuts. Some of our prime joints get 35. It’s not cheap. The process takes time and space, and you have to discard a decent percentage of the outer layer. But that’s where the flavour concentrates. That intense, nutty, umami taste? It’s not magic, it’s science and patience. We’re talking sirloins that make you want to weep, ribs that fall off the bone before you even look at them. And for those who know, a well-hung rump steak can be just as sublime. It’s the kind of beef that demands a good pan, some salt, and maybe a touch of butter.

We’ve got a soft spot for Hereford and Angus, but we’ll work with whatever breed a trusted farmer has that meets our standards. We know all the towns we cover, and the farmers near them, like the back of our hand. Every animal is tracked from birth. You’re not just buying steak; you’re buying a story.

Pork and Poultry with Proper Character

Chicken these days often tastes of, well, not much. We get ours from a few farms that let the birds roam, eat properly. It’s a leaner bird, but with more flavour. The breast meat is firmer, the legs darker and more succulent. If you’re roasting one of ours, do yourself a favour: don’t overcook it. You’ll thank me. Our pork is often from Middle White or Tamworth crosses. These breeds are known for their fat. And fat is flavour. That beautiful, creamy fat renders down, it crisps up. It’s what makes pork, pork. Think crackling that shatters, sausages that don’t weep grease. Speaking of sausages, ours are made with a minimum of 80% meat, usually higher. No fillers, no weird binders. Just good meat, seasoning, and maybe a hint of herbs or chilli.

We did a batch last year with cider – a bit of an experiment. People still ask for them. It’s that sort of thing we love. If you’re in the capital, we’ve got specific offerings for folks heading our way.

Areas we cover for craft beef chicken pork lamb sausage

Lamb and Charcuterie: Beyond the Basics

Lamb can be tricky. The wrong age, the wrong feed, and you get that overpowering ‘muttony’ flavour that puts people off. Our lamb is generally from younger animals, often hoggets, grazing on pasture. Think delicate, clean flavours. Shoulder for slow cooking is a particular favourite of mine – yields the most incredible, tender meat. Leg roasts are classic, but don’t discount the chops for a quick, flavourful meal.

And then there’s the charcuterie. Cured and smoked by us, here on site. We take cuts that might otherwise be overlooked, or simply parts of the whole animal we’re using, and transform them. Think coppa, guanciale, pancetta. It’s a different kind of butchery skill, but no less important to us. Using the full animal means less waste and more deliciousness for you. Back to the homepage.

Craft Beef Chicken Pork Lamb Sausage — frequently asked

How do you ensure meat quality?

We work only with small, local farms that share our ethos on animal welfare and sustainable feeding. Grass-fed is non-negotiable for our beef and lamb.

Can I order specific cuts?

Absolutely. If you don’t see what you’re after online, give us a call. We can often cut to your exact needs.

What’s the difference between your beef and supermarket beef?

Ours is primarily grass-fed, often heritage breeds, and dry-aged for flavour development. Supermarket beef is usually grain-finished, younger, and lacks that depth of taste.

Do you ship live animals?

No, we only ship our expertly butchered meat products.

What do you mean by ‘full-animal approach’?

It means we use every part of the animal possible, from prime steaks to offal and ingredients for charcuterie, minimizing waste and maximizing flavour.

How is the meat kept fresh during shipping?

We use express refrigerated shipping in insulated boxes with ice packs to ensure the meat arrives chilled, just as it left our shop.

Is your pork free-range?

We source from farms that allow their pigs access to pasture and space to roam. It’s not always certified ‘free-range’ by the strictest definitions, but the welfare and quality are excellent.

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