Craft beef, chicken, pork, and lamb in Tuam

Right, let’s talk about the good stuff. We take a bit of pride in our craft, you see. People think all meat is the same, but it’s not. Not by a long shot. We’ve got a real variety here for anyone in Tuam, from the quick weeknight dinner to something special for the Sunday roast. We source from local farmers we trust, people who care about their animals and the land. That’s the bedrock of good flavour. Nothing artificial, just honest-to-goodness meat, butchered with respect. We’re not messing about with trends here; this is about timeless quality.

Beef and Lamb: The Pillars of the Shop

Our beef and lamb are usually the first things people notice.

We focus on breeds known for their flavour and marbling, typically coming from farms out west. You can taste the grass they’ve eaten; it gives them a depth that grain-fed simply can’t match. We had one client whose phone rang three times in the first week asking if we’d changed suppliers after trying our ribeye.

When you’re talking beef, it’s always about the cut. A sirloin is fantastic for a quick pan-fry, but for a slow cook, you’re looking at a brisket or a chuck. Lamb shoulder practically begs to be slow-roasted; it’s near impossible to mess up. People often overlook lamb neck for stews – it’s incredibly tender and rich.

• Ribeye for the discerning steak lover
• Lamb rump, often cheaper than you think
• Beef brisket, perfect for smoking
• Rack of lamb, a showstopper
• Ground beef for everything from burgers to Bolognese
• Leg of lamb, a Sunday classic
• Short ribs, slow-cooked perfection

Pork and Chicken: Versatility and Value

Pork is such a versatile animal. We get lovely pork from Irish farms. Our pork belly, for instance, is a favourite for crackling. You can’t beat it. We try and source gilts where possible, they tend to be a bit more tender. Then there’s the chicken. We avoid the mass-produced stuff like the plague. Our free-range birds have room to roam; they taste of something. It might cost a bit more per kilo on paper, but the flavour difference is night and day. We had one farmer up near the Cathedral of the Assumption who raises his birds on a varied diet, and you can tell.

For pork, consider the loin for roasting or chops. The belly, as I said, is brilliant. And don’t forget the trotters or ears if you’re feeling adventurous; they make incredible stock.

The cheapest cut is rarely the best value.

Chicken, we often have whole birds that are excellent for roasting. Or you can go for thighs or breasts depending on what you’re making. We aim to offer different weights so you’re not buying more than you need.

Sausage Making: Our Speciality

Our sausages. Now, this is where we really have some fun. We make them all ourselves, by hand, using recipes passed down and some we’ve developed. We don’t use fillers; it’s all good meat. Whether it’s a classic pork and herb, a spicy chorizo style, or something more adventurous like our black pudding sausage – it’s quality you can taste. We sell them at the shop in Market Square, of course, but they also go out in our parcels all over Ireland.

The key to a good sausage is the fat content and the seasoning. Too lean and it’s dry; too much fat and it can be greasy. We aim for around 20% fat for most pork sausages. We’ve tried making them leaner, but it’s just not the same. It’s a bit of a balancing act, but when you get it right, you get a sausage that cooks beautifully and tastes fantastic. We do a limited run of lamb and mint sausages in the summer that are always popular; it’s one of those seasonal things we look forward to. You can find similar local butchery options, but we stand by our craft.

Cut	Fat Content	Best Use
Pork Belly	Approx. 30%	Roasting, Bacon
Pork Loin	Approx. 10%	Roasting, Chops
Pork Shoulder	Approx. 20%	Slow Cooking, Pulled Pork

If you’re looking for dedicated free-range options, we’ve detailed what that means in this writeup.

Common questions about craft beef chicken pork lamb sausage in Tuam

Do you deliver all over Ireland?

Yes, we ship nationwide across Ireland, including Northern Ireland, using refrigerated parcels to ensure freshness.

What makes your beef special?

We focus on grass-fed, locally sourced beef from Irish farms, aged properly for maximum flavour and tenderness. You can really taste the difference.

Can I order for delivery in Tuam?

Absolutely. You can order online and select delivery to your door.

What kind of sausages do you make?

A wide variety! From classic pork, beef and lamb sausages to more unique recipes like chorizo-style, black pudding, and seasonal specials. We make them all in-house.

Is your pork free-range?

We primarily work with local farmers who raise their pigs to high welfare standards, often with access to outdoor space, giving you a superior product.

How is the meat kept fresh during shipping?

We use express refrigerated shipping to maintain the cold chain throughout the delivery process, ensuring the meat arrives in perfect condition.

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

Citations

• https://www.ruralbusinessuk.co.uk/sustainable-suckler-herds
• https://www.britishpig.org.uk/welfare/outdoor-rearing
• https://www.shetlandlambcooperative.co.uk/about
• https://www.deliciousmagazine.co.uk/articles/how-to-make-sausages/
• https://www.farmingfutures.org.uk/free-range-poultry-welfare
• https://pasturefed.co.uk/about-pasture-for-life/

Back to the homepage.