he O Coileain Family have being Butchering and Farming on the lush plains in the heartland of Co Meath for over 3 Generations. By using our own Beef and Lamb as well as from our Partnered Producers we can tell you exactly the field in which our animal come from. We bring the phase “From Farm to Fork” to its correct meaning. This you will not see in many establishments purveying Beef and Lamb in our world of Mass Production.

We concentrate on using Traditional Beef and Lamb Breeds such as Angus, Herefords and Suffolk’s coupled with Traditional Farming Methods in Modern Day Systems to ensure we produce a product that has an abundance of Flavour and Taste. We hang our Beef for 21 days and our Lamb for 14 days to allow it mature naturally which enhances the Tenderness of our Products. The only thing tough in our Shops are our Butchers! Such dedication to the Process guarantees a product that is of the highest quality for cooking and eating.

Our Pork products are also sourced locally in County Meath from our extended Family. This provides use with the Raw Material to produce our Award Winning Breakfast and Artisan Sausages, not to mention our infamous Rack of Pork.

Local, Traditional, Quality and Knowledge are our ingredients to sourcing only the finest products to have for our Costumers at our Stores