Your local source for craft beef, chicken, pork, and lamb sausage

It’s about more than just meat; it’s about understanding the animal and respecting the process. We’ve built HERD Butchery on the principle that what you eat should taste incredible, be ethically sourced, and come from farmers who share our passion. You won’t find a more committed team anywhere between Kilminchy and the Green Road. We’re not just selling chops and sausages; we’re offering a connection to the land and the craft. We work with small, dedicated farms across Ireland, ensuring every cut you buy tells a story of quality and care.

Why Our Beef, Lamb, Pork and Chicken Stands Apart

Look, anyone can slap a label on a pack of mince. But do they know where it came from? Who raised it? On what? We do.

Our cattle graze on pasture, our pigs root in the soil, our lambs are out on the hills. This isn’t just for show; it changes the flavour and texture. Grass-fed beef? It’s leaner, with a richer, almost nutty taste. Pasture-raised pork has a depth that factory-farmed stuff just can’t touch. You can literally taste the different environments.

We believe in using the whole animal. Nothing goes to waste. This means we can offer cuts you won’t see in the supermarket – things like bavette or hanger steak for beef, or pork belly burnt ends that’ll change your barbecue game. It’s about coaxing the best out of every single part. This whole-animal ethos is something we’ve discussed in a similar build for another region.

• Slow-cooked lamb shoulder ready for a Sunday roast.
• Marinated chicken skewers, perfect for grilling.
• Hand-linked pork sausages, seasoned to our own recipe.
• A specific cut of beef, aged for 30 days.
• Local bacon, cured in-house.
• Dry-aged ribeye steaks that make a statement.

Sausage: More Than Just a Filling

Forget those bland, mushy bangers you might have tried. We craft our sausages with pride, using recipes honed over years. The base is always quality pork, usually from farms like the ones we work with near Abbeyleix Road. Then, it’s about the blend of seasonings. We don’t cut corners here. Some are traditional – pork and black pepper, Cumberland-style. Others are a bit more adventurous – wild garlic and leek, or even a spicy chorizo-style one using Irish pork.

Making good sausage isn’t just mixing meat and spice; it’s about the texture, the fat content (which you need for flavour, don’t let anyone tell you otherwise), and the casing. We hand-link ours. It’s old-school, time-consuming work, but it makes a tangible difference. You can cook a sausage made this way on the hob or grill and it holds its shape, browns beautifully, and the flavour concentrates. That’s the difference expertise makes. It’s the kind of detail that sets us apart from just another butcher in Portlaoise.

Sausage Type	Primary Meat	Key Seasoning	Best For
Classic Pork	Irish Pork	Black Pepper, Sage	Full English Breakfast
Spicy Italian	Irish Pork, Beef	Fennel, Chilli Flakes	Pasta Dishes, Grilled
Lamb & Mint	Irish Lamb	Mint, Garlic	Roast Dinners, BBQ
Chicken & Herb	Irish Chicken Thigh	Rosemary, Thyme, Lemon	Lighter Meals, Pan-fried

Serving Portlaoise and Beyond

Out near Fairgreen Village, or further afield, we want you to have access to quality meat. We ship nationwide using refrigerated parcels. You order online, we pack it with care in insulated boxes with chilled gel packs, and it’s with you the next day. It’s as fresh as if you’d walked in and picked it yourself. You can also order online and collect from the shop, which is always a pleasure to see you.

We often get asked about specific cuts or how to prepare them. Don’t hesitate to ask. I’ve been doing this a long time. That’s what personal service means to us. It’s not just about the transaction; it’s about helping you create something delicious in your kitchen. If you’re looking for a premium free-range butcher for your special occasion, we’re the ones to call.

We don’t compromise on quality, and you shouldn’t have to either.

Common questions about craft beef chicken pork lamb sausage in Portlaoise

Can I order specific cuts not listed online?

Absolutely. Give us a call or send a message. We often have cuts available that aren’t listed, or we can work with you to source exactly what you need. If it’s not listed, it doesn’t mean we don’t have it.

How do you ensure the meat stays fresh during shipping?

We use express refrigerated shipping. Products are packed in insulated boxes with ample gel packs to maintain a temperature below 5°C throughout transit. It’s a reliable system we’ve perfected.

What makes your sausages different from supermarket ones?

It’s the quality of the meat, the carefully selected fat content, our unique seasoning blends, and the fact we hand-link them. They taste and cook better.

Do you cater to specific dietary needs?

We try our best. For gluten-free or other specific requirements, please contact us directly. We can often adapt recipes or highlight suitable products.

Is all your meat locally sourced?

We prioritise local Irish farms for the bulk of our meat. Our commitment is to small-batch, trusted farmers who adhere to high welfare and sustainability standards. We mention specific sourcing details where possible.

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

Citations

• https://www.mcgeoughsbutchers.ie/heritage
• https://www.kellybronze.co.uk/farming
• https://www.defra.gov.uk/food-chain/organic/dairy-standards
• https://www.healeysfarm.co.uk/free-range-pork
• https://www.bigbarnfarm.co.uk/why-local-meat
• https://www.qmscotland.co.uk/assurance/scotch-lamb

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