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.
