Our craft meats: beef, pork, lamb, and chicken for Nenagh

The kind of meat you get in supermarkets… well, it’s often a bit sad, isn’t it? Bland, watery, lacking any real character. We started HERD because we knew there had to be better. Real meat, raised right, with flavour that stands up and demands attention. We take a full-animal approach, meaning we use everything, from nose to tail. It’s better for the animal, better for the environment, and honestly, it just tastes miles better. This is meat that sings.

Why our craft beef, pork, lamb and chicken is different

We could just say ‘local and sustainable’, like everyone else. But that’s not the whole story. It’s about the farms we work with, the breeds they raise, and the way they’re treated.

We’re talking heritage breeds, outdoor-reared animals, on pastures around Tipperary. When you buy our beef, you’re tasting grass. Our pork? It’s got a depth of flavour you just don’t get from factory-farmed pigs fed on pellets. It’s a difference you can taste in every bite, whether it’s a Sunday roast or a simple grilled chop. Some outfits talk about ‘traceability’; we live it. We know the farmers, we know the fields.

• Grass-fed beef from herds grazing lush Tipperary pastures.
• Heritage breed pork, free to roam and root.
• Free-range chicken, raised outdoors with space to move.
• Lamb with a delicate, rich flavour profile.
• Sausage varieties you won’t find anywhere else.
• Charcuterie made the traditional way.
• Full traceability from farm to your plate.

You can’t fake this kind of flavour.

Sausages worth talking about

Our sausages are where passion meets practicality. Forget those pale, rubbery things you get in a pack. Ours are made with real care, proper seasoning, and the best cuts of meat. We use natural casings – none of that synthetic nonsense. The ratio of meat to fat is key; get it wrong and you’ve got a dry, crumbly disaster or a greasy mess. We’ve spent years perfecting our mixes. Some customers drive down from outside Nenagh just for a link. It’s a simple product, but when it’s done right, it’s magnificent. I still remember one gent who swore our Cumberland was better than his mum’s, and she’d been making them for fifty years. That’s the kind of compliment that makes all the hard work worthwhile.

We’ve experimented with countless flavour combinations. Trying to find the perfect balance between the meat and the spices can be tricky. It requires a lot of tasting, a lot of very satisfied (and sometimes overloaded) staff.

Sausage Type	Meat Content (Typical)	Flavour Profile
Pork & Fennel	85% Pork	Sweet fennel, hint of black pepper
Beef & Black Pepper	80% Beef	Rich beefiness, bold pepper kick
Spicy Lamb Merguez	80% Lamb	Harissa spice, coriander, cumin
Chicken & Herb	85% Chicken	Sage, rosemary, subtle garlic

If you’re looking for something a bit different, check out our craft sausage offerings elsewhere in Ireland, we’ve got some regional specials.

More than just mince and chops

We deal in cuts that make sense for the animal and the dish. A beautiful ribeye, sure. But also things like beef cheek, pork belly, lamb shanks. These cuts often get overlooked because they need a little more care, a bit longer cooking. But the rewards? Incredible depth of flavour. Slow cooking beef cheek until it melts in your mouth is one of life’s simple pleasures. We also do a cracking charcuterie selection. Think cured hams, salamis, bresaola. All made in-house, using traditional methods. It’s labour-intensive, but you can taste the difference that time and tradition make. We’re proud of what we produce, from the everyday essentials to the more adventurous fare. It’s all part of using the whole animal. We had one client whose phone rang three times in the first week after he bought our cured meats – he was that busy showing them off.

You get what you pay for. Always.

We’re committed to butchery that respects the animal and the craft. It’s a philosophy that guides everything we do, whether we’re prepping for orders near Nenagh Castle or packaging up cuts for customers further afield.

Common questions about craft beef chicken pork lamb sausage in Nenagh

How do you ensure the meat is fresh for delivery?

We use express refrigerated parcels. The meat is packed securely with ice packs to maintain a consistent cold chain right to your door. It’s designed for overnight shipping.

Can I order specific cuts not listed online?

Often, yes. If you have a particular cut in mind, give us a call or drop us a message. We can usually accommodate special requests, especially for delivery.

What makes your sausages ‘craft’?

It’s about the quality of the meat, the careful seasoning, natural casings, and small-batch production. We don’t cut corners on ingredients or process.

Do you source all your animals locally?

Absolutely. We partner with small-batch, trusted farmers within Ireland. We know them personally, and we know how they raise their animals.

Is your beef grass-fed?

Yes, all our beef is grass-fed. This is for flavour and health. It’s a core part of our commitment to quality and sustainability.

How does delivery work?

You can place your order online and select ‘delivery’. We’ll get your order ready, and you can order online our shop to collect it. It’s convenient and saves on shipping.

What’s the difference between your craft meats and supermarket meat?

The difference is flavour, texture, and quality. Our meat comes from animals raised with care, on good feed, leading to a superior taste and eating experience. Supermarket meat often lacks this depth and character.

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

Citations

• https://www.jamieoliver.com/features/how-to-make-homemade-sausages/
• https://www.localfoodlinks.co.uk/meat
• https://www.cotswoldlamb.co.uk/farming-methods
• https://www.sustainablefoodtrust.org/articles/regenerative-grazing-climate/
• https://www.irishfreerangepork.ie/about-us
• https://www.innovateuk.ukri.org/content/news/sustainable-meat-innovations

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