Our Butcher Shop
All our beef and lamb is sourced across North and West County Clare
and is finished on our farm in Kilkee
Craft Butchers for over 30 years
Sean Haugh has a long history with North Clare. He has been sourcing beef and lamb in the region for over 30 years from local farmers. All our beef and lamb is sourced across North and West County Clare and is finished on our family farm, in our licensed EU standard abattoir, at Knockroe on the cliffs of Kilkee.
All our stock is handpicked by Sean himself and have freedom to roam the clover and salt covered pastures provided by the backdrop of the Atlantic Ocean. Our Hereford beef is dry aged for a minimum of 21 days.
This combination of grass fed diet and dry ageing results in a meat that is not only tender but has remarkable depth of flavour. Our lamb hardly requires seasoning such is the depth of flavour offered by this system of finishing.
We know our farmers
You don’t have to go far out the road to find the local farms where we source our beef and lamb. Many of these farmers have been supplying Sean for the past 3 decades.
We offer a next day nationwide delivery service using Chilltek boxes and Sorba Freeze gel packs to ensure that your meat is kept under 5 degrees celsius. The meat is vacuum packed to seal in freshness.
We are master butchers
Sean Haugh has almost 40 years experience in butchering and farming ensuring only the best quality meat is offered to our customers. Sean and his team of experienced craft butchers are here to share their knowledge and cooking tips!
We use heritage breeds
We pride ourselves on offering the customer the highest quality hereford and angus beef sourced in North and West Clare and finished in our abattoir on the cliffs of Kilkee.