Craft beef, chicken, pork, lamb, and sausage for Dublin

We’ve been butchering for a good long while now, seen trends come and go. What hasn’t changed? The simple fact that good meat makes good food. Period. You won’t find us pushing the latest fad product or chasing some elusive ‘perfect’ cut that only exists on paper. Our focus is on providing you, here in Dublin and across the country, with the best possible ingredients. The kind that make you want to tell everyone about dinner. We stand by our produce because we know where it comes from and how it’s treated. That’s it, really. Full stop.

What makes our craft meats special

It boils down to a few things. The animals themselves, for starters. We’re talking grass-fed beef from Irish farms, pork from Irish farms in Laois where they’re actually allowed to roam. This isn’t industrial farming. You can taste it. On the bone, in the marbling, in the flavour. We’ve had customers tell us they could taste the fields. That’s a compliment I’ll take any day.

Then there’s the butchery. I learned my trade under a master, and frankly, most people just don’t pay enough attention to the details anymore. Trimming fat too much, guessing at weights, not understanding how a muscle will behave when cooked. We do. It means we can give you cuts that perform. We’ve got you. We’re always happy to talk through the best cuts for what you’re planning, whether it’s a Sunday roast or a weeknight stir-fry. We even have a good read on what works best if you’re heading for something like an expert opinion on local butchers.

Pork: The often-misunderstood marvel

Good pork needs a good life.

Folks often shy away from pork, thinking it’s dry or bland. That’s usually down to the breed and the feed. Supermarket pork? Often bred for leanness and speed, not flavour. We source carefully. Our pork comes from heritage breeds, often fed a diet that includes apples and other things that just make them taste better. We’re talking about pork that holds moisture, that renders beautifully, that has a depth of flavour you wouldn’t believe if you’ve only ever known the bland stuff.

Think about a pork belly, slow-roasted. The crackling. The melt-in-your-mouth meat. Or a simple pork chop, seared properly – it should be juicy, not shoe-leather. We’ve got chops, belly, loin, trotters, ears… the works. We use the whole animal, naturally. It’s what any decent butcher does. It’s why we can offer cuts that might surprise you, but trust me, they’ll reward you. If you want to see how we approach this with other meats, check out our craft meat offerings in Thurles.

• Pork Chops (bone-in or boneless)
• Pork Belly (perfect for roasting or braising)
• Pork Loin (can be roasted whole or cut into chops)
• Sausages (see below)
• Pork Shoulder (ideal for pulled pork)
• Pork Ribs (slow cook them to perfection)
• Fresh Pig’s Liver (for the adventurous cook)

Our Sausages: Not your average banger

We don’t mess about with fillers or excessive rusk in our sausages. They’re made with proper meat. The recipes are old ones, tweaked by us. We work with what tastes good, simple as that. None of this ‘chorizo-style’ nonsense unless it’s genuinely made like chorizo. What you get is a sausage that holds its shape, fries beautifully without spitting half its fat onto the pan, and tastes like the meat it’s named after. We offer a rotating selection based on what’s fresh and seasonal, but our core range covers the bases.

The best sausage doesn’t need fancy packaging.

Common questions about craft beef chicken pork lamb sausage in Dublin

Do you ship your craft meats to North Dublin?

Absolutely. We ship all across Ireland, North and South, using refrigerated express parcels to ensure freshness.

Can I order specific cuts of beef or lamb?

Yes. While we have our standard offerings, we’re butchers. Tell us what you need. We can often accommodate special requests, especially for whole primals or specific trim.

What makes your chicken different?

We focus on free-range birds that have lived a more natural life, resulting in richer flavour and a better texture. Not the pale, watery stuff you find everywhere.

Are your meats grass-fed?

Our beef is primarily grass-fed. For pork and lamb, we partner with farmers who prioritise natural diets and ethical practices, often including pasture access.

How do I cook the pork belly for good crackling?

Score the skin deeply, salt it generously the day before, and roast it at a high temperature initially, then lower to finish. There are loads of specific methods online, but that’s the gist.

Can I pick up my order in person?

Yes, you can. Order online and select delivery. It’s a great way to save on shipping and see the shop.

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

Citations

• https://www.ruralbusinessuk.co.uk/sustainable-suckler-herds
• https://www.norfolkblackturkeys.co.uk/farming
• https://www.devonpork.co.uk/our-farm
• https://www.farmingfutures.org.uk/free-range-poultry-welfare
• https://www.organicresearchcentre.com/research/dairy/
• https://www.rhaezadera.com/organic-dairy-farming-benefits

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