Expertly butchered meats for Co. Armagh kitchens

You’re not just buying meat; you’re investing in flavour. From the rolling fields around Armagh to the markets in Portadown, we understand what good food means. For us, that means working with local farmers who raise their animals right. Grass-fed, slow-reared, treated with respect. It’s the only way I know how to do it, and frankly, it’s the only way worth doing. We get calls all the time from folk who’ve tried something else and come back disappointed. It’s always the same story.

Our commitment to quality meat

We stock beef, pork, lamb, and chicken – the staples, done exceptionally well. We’re talking about marbling that promises tenderness, fat cover that adds flavour.

You won’t find anything here that hasn’t met my personal inspection. I’ve been at this for 15 years, and I know what a good piece of meat looks and feels like. It’s more than just muscle; it’s the culmination of an animal’s life and a farmer’s hard work.

Take our beef, for example. We source from small, local herds. The animals live outdoors, grazing on pasture. This isn’t just marketing speak; it directly impacts the meat’s texture and flavour profile. It’s richer, more complex. We can trace every cut back to the farm, often within a 30-mile radius of here. That level of transparency is something you can taste.

The difference is in the details.

Some places cut corners. We don’t. We believe in the full-animal approach, using every part of the animal to minimise waste and offer you variety. Whether you’re after a prime fillet steak or some perfectly rendered pork fat for confit, we’ve got you covered. We also have a whole section on what we consider premium free-range options in the county, because we know some of you look for that specific designation.

The art of sausage and charcuterie

Sausage making

Now, sausage. That’s where the real craft comes in for me. It’s not just grinding meat and stuffing it into a casing. It’s about balance. The blend of fat and lean, the seasoning – a whisper of pepper, a hint of thyme, maybe some local stout for a dark, rich flavour. I’ve spent years perfecting these recipes. We don’t rely on those pre-mixes you find elsewhere. It’s all done by hand, right here. The stuffing, the linking – it’s a rhythmic process. Our Cumberland is classic, sure, but try our stout and black pudding sausage if you fancy something different. We’ve got a few specials that come and go, depending on what’s seasonal or what the farmers are bringing us.

Charcuterie

Our charcuterie is a nod to tradition. We’re not reinventing the wheel, but we are making some of the best bresaola, coppa, and pancetta you’ll find outside of Italy. Cured with sea salt, a touch of juniper, air-dried to perfection. It takes time, patience, and a controlled environment. We use a specific curing salt mixture that ensures safety and that signature flavour. It’s not cheap to produce, and that’s reflected in the price, but the quality is undeniable. Many customers pick this up for a special occasion or a thoughtful gift.

Ordering and delivery across Ireland

Meat Type	Average Price per kg (example)	Typical Cut
Beef	£18.50	Sirloin Steak
Pork	£10.00	Pork Belly
Lamb	£14.75	Lamb Chops
Chicken	£6.50	Whole Chicken

You can pop into the shop if you’re passing through Newry or Craigavon, grab a coffee, have a chat. Or, you can order online. We ship nationwide in refrigerated parcels. It’s quick, reliable, and designed to keep your meat in perfect condition from our door to yours. We use insulated boxes and gel packs, ensuring it stays cold for 24-48 hours. We’ve had very few issues with transit temperature, thankfully. It’s a system we’ve refined over years of shipping craft meats to places like Shannon and beyond.

• Beef cuts from R, U, and AA grades.
• Pork reared on farms with high welfare standards.
• Lamb from heritage breeds where possible.
• Chicken is free-range and air-chilled.
• Sausage casings are natural.
• Orders placed before 1pm ship same day.
• delivery available Tuesday-Saturday.

Good meat shouldn’t be complicated.

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

How do you ensure freshness during delivery?

We use express refrigerated shipping with insulated boxes and sufficient gel packs. Your order stays cold throughout transit, ensuring it arrives in prime condition.

Can I order specific cuts not listed?

Absolutely. Get in touch, and we can usually accommodate special requests. If you need something specific, just ask before you order.

What makes your beef better than supermarket beef?

It’s the breed, the diet, the age of the animal, and the way it’s aged. Our beef is grass-fed from local herds, hung properly for flavour, and traceable back to the farm. Supermarket beef often comes from much younger animals, fed a mix of grains, and isn’t aged as long.

Do you offer any gluten-free sausages?

Most of our sausages are naturally gluten-free. We avoid fillers and use natural seasonings. Always best to check the specific ingredient list for any unusual specials.

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

We recommend a hot pan sear to get a good crust, followed by a few minutes on indirect heat, or finished in a hot oven. Aim for medium-rare to medium for best results.

How far in advance can I order for delivery?

You can order anytime online for delivery. We just ask that you give us at least a few hours notice if possible, especially for larger or custom orders, so we can have it ready for you.

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

Citations

• https://www.thomasmarris.co.uk/butchery-apprenticeship
• https://www.linktolands.co.uk/lamb-farming-organically
• https://www.sustainablefoodtrust.org/articles/regenerative-grazing-climate/
• https://www.scotchpork.co.uk/outdoor-pork
• https://www.yorkshirepork.co.uk/organic
• https://www.ethicalmeat.co.uk/principles

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