Your local Omagh source for craft meats
We take a lot of pride in the craft here at HERD. It’s not just about cutting meat; it’s about understanding the animal, its provenance, and how to bring out the best in every cut. We’ve got the goods. Our Omagh customers know the difference. They come in for the lamb, stay for the pork, and leave with stories about the chicken.
Our approach to beef, pork, lamb, and chicken
For us, it starts with the farmer. We won’t work with anyone who cuts corners on welfare or feed. It’s a full-animal ethos; nothing goes to waste. That means you get flavour and texture, and we can offer fair prices. It’s a harder way of doing business, sure, but the results speak for themselves.
We had one client whose phone rang three times in the first week of cooking our steaks – people wanted to know what he was serving.We don’t do much high-volume stuff. Our focus is on small-batch producers, often just a few miles from our shop. This traceability isn’t just a buzzword; it means we can stand over every single product. If you’re looking for a premium free-range butcher experience in Omagh, you’ve come to the right place.
- Grass-fed beef with marbling you can see.
- Pork from heritage breeds.
- Lamb raised on lush pastures.
- Free-range chicken, never pumped full of water.
- Sausages made with our own spice blends.
- Charcuterie that’s properly dry-aged.
- Seasonal game when available.
What separates our sausages and charcuterie
Sausages. People think they know sausages. But so many are filled with rusk, water, and a vague suggestion of pork. We make ours differently. A higher meat content, for starters. And the seasoning is key – we don’t just chuck in salt and pepper. Think fennel, sage, maybe a hint of chilli. It varies by batch; we experiment. It’s a bit like writing a good tune, really. You’ve got the core elements, but the arrangement is everything.
Our charcuterie is another labour of love. Properly dry-aged hams, coppa, bresaola… it takes time. Weeks, months sometimes. You can’t rush it, and you can’t fake it. We use a dedicated curing room, carefully controlled. It’s not a quick process, and honestly, it’s not cheap to produce. But the depth of flavour? Unmatched. Forget that pre-sliced stuff from the supermarket. This is the real deal, with a taste profile that’s leagues beyond.
The cheapest cut is rarely the best value.
| Metric | Our Standard | Common Alternative |
|---|---|---|
| Meat Content (Sausage) | 80% – 90% | 50% – 70% |
| Curing Time (Bresaola) | 6 weeks minimum | Often weeks to days |
| Rusk Content | < 5% | 15% – 30% |
| Added Water | None | Commonly added |
Ordering for Omagh and beyond
You can place an order in Omagh anytime. We’re usually tucked away near Omagh Town Centre, handy for a quick pick-up if you’re passing through Campsie or heading towards Crevenagh. If you’re further afield, say in Conywarren, or even across the water in Northern Ireland, our online store is your best bet. We ship everything in temperature-controlled, express refrigerated parcels. It’s the same quality you’d get in the shop, delivered right to your door. We’ve sent craft beef chicken pork lamb sausage all over Ireland.
We take a lot of care in packing. Each order is insulated and chilled with high-grade ice packs. We’ve tested it extensively, even during the warmer months. It’s doable, just not cheap to ship. But when you’re talking about meat this good, you want to ensure it arrives in perfect condition. It’s the same call we made when we set up shipping to places like Swords – maintain quality at all costs.
People will pay for quality. They always do.
Common questions about craft beef chicken pork lamb sausage in Omagh
Do you offer local Omagh delivery?
Yes, we offer a delivery option from our Omagh shop. For home delivery within a certain radius, please check our shipping options online or give us a call to discuss.
Can I order specific cuts not listed online?
Absolutely. We always have a range of cuts in stock. If you have a very specific request, it’s best to call ahead to the shop, and we can see what we can do.
What makes your beef ‘craft’?
It’s about more than just being good beef. It means it’s from carefully selected animals, often grass-fed, raised with welfare in mind, and processed with expertise to maximise flavour and tenderness. Traceability is key.
How long does your charcuterie keep?
Properly stored in the fridge, our dry-cured charcuterie generally lasts for several weeks. Check the packaging for specific best-before dates, but it’s best to consume it within a month of opening.
Do you cater for events?
We can. We’ve supplied meats for private parties and small events. Get in touch with us to discuss your needs, and we can put together a bespoke package.
What’s the best way to store your sausages?
Keep them refrigerated, of course. For the longest life, store them in their original packaging. They freeze well too, so don’t hesitate to stock up.
Is all your meat grass-fed?
Our beef and lamb are predominantly grass-fed. Our pork comes from heritage breeds raised on a balanced diet that includes foraging. We believe this provides the best flavour and texture.
All our craft beef chicken pork lamb sausage · Other services in Omagh · Get a quote
Citations
- https://www.compassioninfoodbusiness.com/resources/grass-fed-beef/
- https://www.foodethicscouncil.org/topic/meat/
- https://www.britishpig.org.uk/welfare/outdoor-rearing
- https://www.wasperton.co.uk/pork
- https://www.mcgeoughsbutchers.ie/heritage
- https://www.greatbritishchefs.com/how-to-cook/how-to-make-sausages
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