Our craft beef, chicken, pork, and lamb in Thurles

The sign outside says HERD Craft Butchery. Simple as that. For years, I’ve been behind the counter, sharpening my knives, talking to everyone who walks in. We do things differently here. We believe meat should taste like meat, not like cardboard. That means sourcing properly, treating it right, and cutting it with precision. If you’re in Thurles, or even just passing through towards Garryvicleheen, you’ll find the quality we’re known for. We ship nationwide, mind you, in refrigerated parcels that keep things just so.

What makes our beef and lamb stand out

Look, I’ve seen cuts of beef that are about as exciting as watching paint dry. Ours isn’t like that.

We’re talking grass-fed, of course, but more than that—it’s about the type of grass, the soil, the life the animal lived. We work with local farmers, small batches, so we know the lineage. That matters. For lamb, especially, the flavour profile changes dramatically based on the animal’s diet. We’ve had customers come back specifically asking for the lamb that tasted ‘like spring in Tipperary’. That’s the goal. Not just sustenance, but an experience. We tried a different approach to sourcing last year for a few months, which we wrote up in this piece; it confirmed our original methods are still the best for flavour.

When people ask about the best way to cook a shoulder of lamb, I usually tell them to forget the high heat. Slow and low, that’s the secret for tenderness. Makes it fall apart. We’ve seen clients whose phones rang three times in the first week of them trying a new recipe from us, not because they were complaining, but because they were so excited they had to tell someone.

The tenderness is in the life lived.

Pork and chicken with real flavour

• Pork cuts that actually have marbling, not just dry muscle.
• Chicken that doesn’t shrink to nothing in the pan.
• Sausage recipes we’ve honed over the years – a bit of a secret, but you can taste it.
• Charcuterie that’s cured properly, aged with care.
• We only use heritage breeds when we can get them; the flavour is miles ahead.
• It’s about respecting the animal and the craft.
• This isn’t mass-produced stuff you’ll find in the supermarket.

Our charcuterie process is labour-intensive. We’re not cutting corners. For something like a dry-cured ham, it’s weeks of salting, drying, and hanging in specific conditions. It’s a craft that demands patience. We’ve had to tweak humidity levels in the curing room more times than I care to count. It’s a delicate balance; too dry and it cracks, too wet and it spoils. The result, though? A depth of flavour that simply can’t be rushed.

Product Type	Marbling Score (Avg)	Flavour Intensity	Typical Price/kg
Beef (Ribeye)	4/5	Rich, Complex	€35.00
Pork (Belly)	3/5	Sweet, Savoury	€18.00
Chicken (Breast)	1/5	Mild, Clean	€12.00

Sausage: More than just a filling

You think you know sausage? Maybe. But have you had one where the seasoning is spot on, the meat has a good bite, and it actually tastes of something other than filler? We’ve got a few classic recipes: the traditional pork, a spicy chorizo-style, and a black pudding that’s developed quite a following. We use a fine grind for some, coarser for others, depending on the sausage. It’s all about texture and how it holds up when cooked. We ship these nationwide; they’re sturdy travellers. They are a bit different to the ones we make in Newbridge, but just as good.

A good sausage should sing. Ours hums.

People often overlook the casing. It plays a huge role. A natural casing gives that satisfying snap. Synthetic ones can be a bit rubbery, and frankly, they just don’t feel right. We stick to naturals whenever possible. It’s a small detail, sure, but it’s part of the whole picture, from the farm right through to your plate. It’s the same principle we apply whether you’re picking up from Thurles Townparks or waiting on a refrigerated parcel for Stradavoher.

Common questions about craft beef chicken pork lamb sausage in Thurles

Do you only sell locally?

No, we ship nationwide via express refrigerated parcels. You can also order online for delivery in Thurles.

What makes your meat ‘craft’?

It’s about mindful sourcing from Irish farms, traditional preparation methods, and expert butchery – not mass production.

Is your beef grass-fed?

Yes, all our beef and lamb are grass-fed. We focus on high welfare and quality feed for superior flavour.

How is the meat shipped?

We use express refrigerated parcels to ensure it arrives perfectly chilled and fresh, anywhere in Ireland.

Can I get specific cuts?

Absolutely. Our butchers are skilled and can prepare bespoke cuts for you. Just ask when you order.

What kind of sausages do you offer?

We have several types, including traditional pork, spicy chorizo-style, and our renowned black pudding. Always made with quality ingredients.

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

Citations

• https://www.butchersq.co.uk/about-traditional-butchery
• https://www.soilhealth.co.uk/livestock-grazing
• https://www.devonblackturkeys.co.uk/free-range
• https://www.wwf.org.uk/updates/sustainable-meat-production
• https://www.farmshopping.net/local-meat-produce
• https://www.sausagemaking.org/articles/traditional-craft

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