The best craft beef, chicken, pork, and lamb for Carrickfergus locals

It’s more than just meat, isn’t it? It’s the centrepiece for your Sunday roast, the reason friends gather, the quiet comfort after a long day. Here in Carrickfergus, we know good food matters. We spend our days ensuring the beef, the pork, the lamb, and the chicken you get from us are genuinely special. This isn’t supermarket fodder; it’s food crafted with care, from farms we trust right here in Ireland.

Our approach to honest meat

We’ve been doing this a long time. Fifteen years, to be exact. And in that time, I’ve seen trends come and go. Free-range is great, organic is often better, but the one thing that never changes is the quality of the animal and how it’s handled post-slaughter. We partner with small farms around Ireland, people who are as passionate about their livestock as we are about butchery.

They use traditional methods, raise animals on grass, and understand that time and care produce flavour. You can taste the difference. It’s not subtle. We’d never try to pass off something mediocre as premium. Not for you, and not for me.

If you’re looking for a butcher who genuinely cares about sourcing and quality, we’re it. We can offer a level of detail you won’t find elsewhere; it’s part of what we learned when we wrote this up about our premium free-range service.

Some butchers fill their cases with stuff that looks pretty. We fill ours with stuff that tastes better.

What’s actually in the case?

Right now, the shelves in Carrickfergus Town Centre might look like any other butcher’s, but what’s behind the counter is different. We break down every animal ourselves. Every cut, from the prime fillet steaks to the humble mince, is treated with respect. We don’t believe in shortcuts. You won’t find processed sausages pumped full of fillers here. Our own recipes use a high percentage of prime cuts, seasoned simply to let the pork shine through. Some days, the best pork belly I’ve ever seen comes from a farm near Whitehead. Other times, it’s lamb from the fields bordering Jordanstown.

The craft beef we sell? It’s grass-fed, dry-aged for at least 28 days. That’s the sweet spot. Any longer, and you risk it becoming too hard for most home cooks. Any less, and you don’t get that deep, nutty flavour profile. We aim for a flavour that’s rich but not overpowering.

• Ribeye steaks, marbled just right.
• Pork chops thick enough for proper searing.
• Lamb shanks that will fall off the bone.
• Free-range chicken, perfect for Sunday roasts or everyday meals.
• Artisan sausages: classic Cumberland, spicy Italian, and our own HERD special.
• A selection of cured meats for when you fancy something a little different.
• Braising cuts: Shin, chuck, shoulder – all perfect for slow cooking.
• Offal, for the adventurous – kidneys, liver, heart.

Ordering what you need

You can place an order, of course. See what catches your eye. But if you’re in Newtownabbey and short on time, or perhaps you’re out near Greenisland and want to plan ahead, our online store is set up for you. We pack everything in specialised refrigerated boxes. It arrives with you the next day, cold, fresh, and ready to go into your own fridge. It’s the same quality you’d get if you stood right here, talking to me.

Cut	Price per kg	Notes
Dry-aged Ribeye	£35.00	Marbling is key here.
Heritage Pork Sausage	£12.00	Contains 90% pork.
Rack of Lamb	£45.00	Ideal for a special occasion.
Corn-fed Chicken Breast	£15.00	Skinless, boneless.
Beef Shin	£10.00	For slow cooking, unreal flavour.

We find a lot of people are surprised by the freshness. It’s something we’re proud of. Honestly, sending meat this way felt odd at first, but the feedback has been brilliant. We even shipped a side of beef to a customer over in Co. Carlow once, and they were delighted with the state it arrived in.

We’ve had phones ring three times in the first week with customers raving about a specific cut. That’s the goal.

Common questions about craft beef chicken pork lamb sausage in Carrickfergus

Do you deliver to all parts of Carrickfergus?

Yes, we deliver across Carrickfergus and surrounding areas including Eden, and anywhere accessible by refrigerated van.

How is the meat kept fresh during shipping?

We use insulated boxes with professional-grade cold packs, ensuring the meat stays below 5°C throughout transit.

Can I order specific cuts not listed online?

Usually. Get in touch with us by phone or email, and we’ll do our best to accommodate your specific requests for custom cuts.

What makes your sausages different?

We use a high proportion of quality meat, minimal binders, and fresh, natural seasonings. No excessive water or fillers – just pure flavour.

Is your beef locally sourced?

Absolutely. All our beef comes from trusted, small-batch farms within Ireland, raised on grass and handled with care.

Do you offer whole chickens?

Yes, we typically have whole free-range chickens available, perfect for family meals. Check the online store for current availability.

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

For a leg of lamb, slow-roasting at a moderate temperature (around 160°C) with herbs and garlic is usually best. Ensure it rests well.

All our craft beef chicken pork lamb sausage · Other services in Carrickfergus · Get a quote

Citations

• https://www.soilassociation.org/organic-living/why-organic/better-for-animals/
• https://www.oldspotpork.co.uk/gloucestershire-old-spot-tradition
• https://www.meatinfo.co.uk/news/artisan-sausage-crafting-guide
• https://www.organicbutcher.co.uk/our-beef
• https://www.chickensandwich.co.uk/free-range-vs-organic
• https://www.butchersq.co.uk/about-traditional-butchery

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