Our craft meats for Wexford residents

There’s a lot of noise out there about meat. Fad diets, celebrity endorsements, sometimes you just want to know what’s actually good and why. We’ve been at this for 15 years, and I can tell you, it comes down to a few core things: sourcing, handling, and knowing the animal. Not just ‘grass-fed’ or ‘local’ buzzwords, but understanding the farm, the breed, the feed. It’s how we get that depth of flavour into everything from our Wexford beef to our artisan sausages. We ship nationwide, but for those closer, order online.

The Beef That Earns Its Place

Beef. It’s the king, isn’t it? People talk about marbling, aging, breed – all important. But what I’ve seen, working with our Wexford farms, is that the real difference starts earlier.

It’s the genetics, yes, but also the life the animal lives. A stressed animal makes tough meat. A poorly fed animal lacks flavour. We work with farmers who raise heritage breeds on pastureland that’s managed properly, not just churned through. It means our steaks have that deep, almost nutty flavour you don’t get from factory-farmed stuff. We dry-age it ourselves, typically 21-28 days for ribeye and sirloin. It’s not cheap, but you taste it. You can’t fake that.

We’ve had a few clients in the Wexford area who initially balked at the price. One gentleman, from the Franklin Park side really, asked if it was worth the ‘premium’. After his first order, he became a weekly regular.

• Ribeye steaks, well-marbled, perfect for a pan-sear
• Sirloin for roasting or grilling; always reliable
• Feather blade steak – underrated, braises beautifully
• Short ribs, for that low-and-slow magic
• Brisket, a true test of patience and skill
• Blade roast, versatile and budget-friendly
• Shin beef, for the richest stews

Pork, Lamb, and Birds Done Right

Look, chicken is chicken, mostly. But there’s a difference between something that tastes vaguely of poultry and something that sings. We get our birds from a small farm near Enniscorthy, birds that have actual room to move and forage. It means the meat is firmer, more flavourful. No blandness here. Pork is similar. We source heritage breed pigs – Gloucester Old Spot, Tamworth. They’re slower growing, yes, but the fat is sweeter, the meat is richer. It’s what pork used to taste like. Think of our pork belly; it’s got layers of flavour that are just impossible with modern hybrids. Lamb, too. We avoid the young, mild stuff most places push. We go for slightly older lambs, grazed on hedgerows and herbs. That distinctive, wonderful lamb flavour. It’s not for everyone, but for those who love it, it’s. We don’t have endless varieties of lamb cuts. We focus on the ones that really shine. We’ve actually found that focusing on a few truly excellent things, like our sausage recipes we developed, works better than spreading ourselves too thin. It means we nail those products every time. You want a proper chop, a well-marbled loin, or a flavourful rack; we’ve got you covered.

The Sausage Truth

Sausages. It’s where a lot of butchers hide their mistakes. We don’t do that. Our sausages are something I’m particularly proud of. We use the prime cuts – pork shoulder, beef trim from the good stuff, lamb trim. No mystery meat. We experiment with flavour profiles constantly. Think heritage pork with apple and sage, beef with stout and black pepper, lamb with mint and rosemary. We make a traditional Cumberland style, too, that actually tastes like Cumberland. We don’t use fillers like rusk if we can help it, and our binding is usually just egg and a touch of breadcrumb when necessary. The casings? Natural hog or sheep. The snap is. That’s one area where you can immediately tell quality. People in the McCandless area are particularly fond of our spicy chorizo style. We’ve found that around 70% lean to 30% fat is the sweet spot for most pork sausages; it keeps them moist and flavourful without being greasy. And no, we don’t use MSG. Ever. If you want a proper banger, something you can grill or fry without it exploding or drying out, this is it. It’s the kind of thing you’d put in a full Irish breakfast if you were serious about it. We don’t do ‘designer’ flavours, just proper, delicious sausage meat.

Common questions about craft beef chicken pork lamb sausage in Wexford

Do you deliver craft beef, pork, lamb and sausage in Wexford?

We do. We ship nationwide using refrigerated express parcels. You can also order online for delivery to your door.

What makes your beef ‘craft’?

It’s about the sourcing from small, trusted farms, the breed, the life the animal has lived, and our dry-aging process. It’s not mass-produced. It has character and depth of flavour.

Are your sausages made with fillers?

We aim to avoid unnecessary fillers like rusk. Our focus is on quality meat, fat content, and natural seasonings. You taste the meat, not the filler.

Can I get specific cuts for a recipe?

Absolutely. Our online shop lists our standard cuts. If you have a specific request, give us a call. We’re always happy to help source or prepare what you need.

What’s the difference between your pork and supermarket pork?

Our heritage breed pork has richer flavour and sweeter fat due to slower growth and better diet. Supermarket pork is often bred for speed and volume, sacrificing taste and texture.

How do you ensure freshness for shipping?

We use express refrigerated courier services. Your order is packed in insulated boxes with ice packs to maintain a safe, cold temperature throughout its.

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

Citations

• https://www.farminglife.com/news/regenerative-beef-ireland
• https://www.ffinch.com/grass-fed-advantages
• https://www.farminguk.com/news/sustainable-livestock-farming-future
• https://www.organicresearchcentre.com/research/dairy/
• https://www.agriland.ie/farming-news/organic-dairy-expansion-ireland
• https://www.wrap.org.uk/resources/guide/sustainable-protein

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