Craft beef, chicken, pork, lamb, and sausage in Co. Dublin
We’re not your average butcher, and you’re not your average cook. You want meat that sings. Meat that respects the animal it came from. That’s what we do here at HERD. We’re talking about proper, flavourful stuff for your table, whether you’re in Historic Dublin or out towards Ballantrae. Forget the bland supermarket fare; we’re all about provenance and passion. It’s a simple philosophy, but it’s one that’s made us a go-to for so many across Ireland.
What goes into our Dublin meats
People ask us about the difference. Honestly, it comes down to two things: the farmer and how we handle it.
We work with a handful of local small-batch farms. They treat their animals right. Grass-fed is non-negotiable for us, and the traceability is built-in, not an afterthought. It’s a different world from the industrial farms. The kind of background that makes beef taste like beef, not just… protein. We treat each cut with respect from the moment it arrives. That’s about skill, sure, but also knowing when to step back and let the quality shine. We’ve had one client whose phone rang three times in the first week of cooking our steaks. Not complaints. Just friends asking where the meat was from.Your choices for quality meat
- Grass-fed heritage pork with a depth of flavour you won’t find elsewhere.
- Dry-aged beef, matured on the bone for a minimum of 28 days. Sometimes we push it to 45 days for the right cuts.
- Free-range chicken, plump and ready for roasting or braising.
- Artisan sausages, hand-linked with our own spice blends.
- Tender lamb, sourced from farms in the wider region.
- Charcuterie options, crafted in-house using traditional methods.
The cheapest cut is rarely the best value.
We’re not just selling meat; we’re offering a foundation for incredible meals. Think about a Sunday roast that actually tastes of something. Or sausages that don’t shrink to nothing when you cook them. That’s the HERD difference. We carry a range of cuts, from the everyday to the show-stopping. If you’re planning a big dinner in Bridge Park or just a weeknight meal in Tartan Fields, we’ve got you covered. We handle our beef using a full-animal approach, which means we waste nothing and maximise flavour. You can see our approach to sourcing locally in detail.
Ordering and Pickup
| Product Type | Our Price Example | Competitor Placeholder |
|---|---|---|
| Beef Steak (per kg) | €25.00 | €30.00+ |
| Pork Sausages (pack of 6) | €5.00 | €6.50 |
| Whole Chicken | €9.00 | €12.00 |
| Lamb Chops (per kg) | €22.00 | €28.00+ |
Ordering is simple. You can click and collect from our shop, which is handy if you’re out and about near Muirfield Village. Or, for anywhere across Ireland, including Northern Ireland, we ship in refrigerated parcels. Speedy, secure, and the meat arrives in perfect condition. It’s how we get our quality out to people who can’t order online. We’ve had folks order from Co. Meath and tell us it was better than anything they could get locally; it’s nice to know our craft travels well.
If it’s not worth the, it’s not worth selling.
Common questions about craft beef chicken pork lamb sausage in Co. Dublin
What makes your beef special?
It’s grass-fed from Irish farms, dry-aged on the bone for depth of flavour, and handled with respect from start to finish. That’s it. No magic, just good farming and good butchery.
Do you offer custom cuts?
We can accommodate most requests. Just give us a call or ask when you’re in. We know what works.
How does the refrigerated shipping work?
We use insulated boxes and chilled gel packs. It’s express shipping designed to keep your meat perfectly cold until it reaches your door. Reliable service across Ireland.
What’s the best way to cook your sausages?
Slow and steady is the trick. Low to medium heat. They’re packed with flavour, so you don’t want to blast them. Pan-fry or grill works well.
Can I order specific breeds of pork?
We focus on heritage breeds known for their flavour and marbling. We typically stock Duroc or Tamworth, but it can vary based on farm availability.
Is your lamb suitable for slow cooking?
Absolutely. Cuts like the shoulder or leg are perfect for slow roasting or braising. They become incredibly tender and rich.
All our craft beef chicken pork lamb sausage · Other services in Co. Dublin · Get a quote
Citations
- https://www.waleslambandbeef.co.uk/farming
- https://www.waitrose.com/ecom/content/our-food/organic-food
- https://www.organicfarmers.org.uk/about-organic/organic-meat/
- https://www.lincolnshireturkeys.co.uk/organic
- https://www.organicturkeysonline.co.uk/our-turkeys
- https://www.environmentalfoodjournal.com/content/1/1/5
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