Our craft beef, chicken, pork and lamb in Co. Meath

We get it. You want meat that tastes like it did back when farmers knew your name. Not the bland, uniform stuff from the supermarket chiller. Here at HERD Craft Butchery, we do things differently. We work with small, local farms – people we trust. For us, it’s about provenance. It’s about flavour. It’s about giving you the best possible ingredients for your table, whether you’re cooking in Navan or entertaining guests in Kells.

Beyond the Butcher Block

People ask us about the beef.

Is it local? Is it grass-fed? The answer is always yes, but it’s more than just ticking boxes. It’s about understanding the animal, the land it grazed on. We talk to our farmers. We know when the cattle were born, how they were raised. This isn’t factory farming. This is slow food, done right. You can taste it in the marbling, the depth of flavour. It’s not cheap. Nothing this good ever is. But the value… that’s undeniable.

We’ve seen too many places cut corners, using inferior breeds or rushing the ageing process. It’s a false economy. You end up with tough, flavourless meat. We prefer to let nature and time do their work. Our dry-ageing cabinets are kept at a precise temperature, humidity controlled. This develops incredible tenderness and concentrates the flavour. For a sirloin steak, this process is non-negotiable if you want something truly special.

The cheapest cut is rarely the best value.

What Goes Into Our Sausage

Sausages. A bit of a minefield out there. You’ve got your supermarket giants, full of fillers and dubious rusk. Then you have the artisanal ones that cost a fortune and taste… well, of pepper mostly. We aim for the middle ground, but with far better ingredients. Our pork sausages use a blend of shoulder and belly – that’s where the flavour and moisture comes from. We don’t add excessive rusk or breadcrumbs. Our binding is typically a bit of water and maybe some of our own finely ground pork crackling. Simple, but effective.

• Trimmed and diced pork shoulder
• Fresh herbs, never dried
• A touch of garlic, but not too much
• Our own ground pepper mix
• Natural casings, plumped and twisted
• Sold in packs of 4 or 6
• Made fresh on-site weekly

We’ve tried all sorts of blends over the years. One client in Trim swore by a hint of apple. We did a limited run with smoked paprika that went down a treat. The standard Cumberland-style is always a winner, of course. If you’re looking for something specific, give us a shout. We can often do custom batches for events or parties. It’s a service we offer, unlike what you’d find over in Dundalk.

Chicken, Lamb, and More

Product	Key Feature	Best For
Free-Range Chicken	Slow-grown, outdoor access	Roasting, everyday meals
Grass-Fed Lamb	Rich, sweet flavour profile	Sunday roasts, chops
Heritage Pork	Deep flavour, excellent fat	Braising, roasting, bacon
Charcuterie Selection	Cured and air-dried	Cheese boards, antipasti

Our lamb comes from farms that manage their flocks on pasture year-round. The result is a meat that’s tender, with that characteristic sweetness you only get from well-raised animals. Chicken is also a focus. We avoid the fast-growing broilers. Ours are slower-maturing birds, meaning more developed muscle and flavour. It makes a difference, especially when you’re roasting a whole bird or looking for quality thighs for a casserole. You wouldn’t believe the difference when making stock either. It’s just richer.

We also handle a range of charcuterie. Cured hams, salamis, air-dried beef. These take time; months, sometimes years. But the flavour intensity is incredible. It’s a world away from mass-produced deli meats. If you need a specific cut for a recipe, just ask. We’re always happy to guide you. This level of personal service is something I’ve always prided myself on since starting out.

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

Do you deliver throughout Co. Meath?

Absolutely. We ship nationwide via express refrigerated courier. If you’re local, you can also opt for click & collect at our shop.

What makes your beef ‘craft’?

It’s about provenance, breed, feed, and slow maturation. We select smaller batches from farms focused on quality over quantity, then handle it with care.

Can I get specific cuts not listed online?

Most likely yes. Give us a call or order online. We can often tailor cuts to your needs, especially for larger orders or special occasions.

Is all your meat grass-fed?

Our beef and lamb are exclusively grass-fed. Our pork comes from heritage breeds raised on a balanced diet, which includes pasture access.

How far in advance should I order?

For standard orders, 24-48 hours is usually sufficient. For custom cuts or larger quantities, please give us more notice, especially if you’re near Ashbourne.

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

Ours are slower-growing breeds, raised outdoors. They have more time to develop flavour and texture. The supermarket birds are bred for speed and volume.

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

Citations

• https://www.pembrokeshiremeatco.co.uk/lamb
• https://www.wellhungmeat.com/blogs/news/organic-grass-fed-beef
• https://www.jamieoliver.com/features/how-to-make-homemade-sausages/
• https://www.dairycouncilni.com/organic-milk-benefits
• https://www.farminglife.com/news/regenerative-beef-ireland
• https://www.hackettbutchers.ie/about-irish-craft-butchery

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