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Experience a global street food festival at home with’s delectable selection delivered right to your door.

Spring has officially sprung, bringing with it the promise of warmer days and blossoming flowers. But here in Ireland, we know that planning outdoor events can be a challenge, thanks to our unpredictable weather. With summer still a few months away, why not embark on a culinary adventure with us at Today, we’re exploring some of the most tantalising meaty street food delights from around the globe. These crowd-pleasing delicacies are perfect for any party or soiree, whether you’re hosting friends in the garden or enjoying a picnic in the park. Let’s dive into the world of flavour and indulge in some mouth-watering treats that will satisfy even the most discerning taste buds.



Prepare yourself for a culinary voyage to the bustling streets of Argentina, where the tantalising aroma of Choripán wafts through the air. This delectable sandwich is not just a treat for your taste buds, but a cultural experience that encapsulates the essence of Argentinian street food traditions. 


Imagine sinking your teeth into a perfectly grilled chorizo nestled within a crusty French baguette, creating a flavour explosion that will transport you straight to the heart of Buenos Aires. Whether you’re cheering on your favourite team at a soccer match or simply craving a taste of Argentina, Choripán is the ultimate go-to snack that promises to leave a lasting impression. 


Join us as we unravel the secrets behind this iconic dish and embark on a culinary journey like no other. Prepare to be swept off your feet by the rich fusion of flavours that make Choripán a true culinary masterpiece. Get ready to savour every bite and immerse yourself in the vibrant world of Argentinian street food.

Product –



 – Chorizo sausages 

 – Crusty bread rolls (such as baguette or ciabatta) 

 – Chimichurri sauce (optional, for topping) 



  1. Preheat your grill or barbecue to medium-high heat. 
  2. Place the chorizo sausages on the grill and cook for about 10-15 minutes, turning occasionally, until they are cooked through and have nice grill marks. 
  3. While the sausages are grilling, slice the crusty bread rolls in half lengthwise. 
  4. Once the sausages are cooked, remove them from the grill and let them rest for a few minutes. 
  5. Place the sliced bread rolls on the grill, cut side down, and toast them for a few minutes until they are lightly crisp. 
  6. To assemble the Choripán, place a grilled chorizo sausage inside each toasted bread roll. 
  7. Optionally, top the sausage with chimichurri sauce for extra flavour. 
  8. Serve the Choripán hot and enjoy! 


 Choripán is often served as street food at festivals and outdoor events in Argentina. It pairs well with a cold beer or a glass of Malbec wine. Enjoy!



Gorditas Al Pastor

Indulge in the flavours of Mexico with Gorditas Al Pastor! These delicious street food snacks are a must-try for anyone looking to experience authentic Mexican cuisine. Whether you prefer the classic corn tortilla version or the hearty wheat flour option, these gorditas are sure to satisfy your cravings. 


 Packed with traditional fillings like refried beans, pastor, carnitas, or cheese, Gorditas Al Pastor is a versatile dish that can cater to all taste preferences. The combination of tender meat, melted cheese, and zesty salsa creates a burst of flavour in every bite, transporting you to the bustling streets of Mexico. 


Join us on a culinary journey as we explore the mouthwatering world of Gorditas Al Pastor and discover the perfect blend of spices, textures, and aromas that make this dish a true fiesta for your taste buds. Get ready to spice up your meals and savour the authentic taste of Mexico with every gordita you indulge in!



 – 2 kg of pork butt meat 

 – 1 onion, chopped 

 – 4 cloves of garlic, minced 

 – 1 teaspoon of cumin 

 – 1 teaspoon of paprika 

 – 1 teaspoon of oregano 

 – 1 teaspoon of salt 

 – 1/2 teaspoon of black pepper 

 – 1/2 cup of pineapple juice 

 – 1/4 cup of white vinegar 

 – 1/4 cup of achiote paste 

 – 1/4 cup of vegetable oil 

 – 12 corn tortillas 

 – Toppings: chopped onion, cilantro, salsa verde, and lime wedges 



  1. Cut the pork butt meat into small cubes and place them in a large bowl. 
  2. In a separate bowl, mix together the chopped onion, minced garlic, cumin, paprika, oregano, salt, black pepper, pineapple juice, white vinegar, achiote paste, and vegetable oil to create the marinade. 
  3. Pour the marinade over the pork butt meat and mix well to ensure the meat is evenly coated. Cover and refrigerate for at least 2 hours, or overnight for best results. 
  4. Preheat a grill or grill pan over medium-high heat. 
  5. Cook the marinated pork pieces on the grill, turning occasionally, until they are cooked through and slightly charred, about 10-15 minutes. 
  6. While the meat is cooking, warm the corn tortillas on the grill. 
  7. To assemble the gorditas, place a generous portion of the cooked pork al pastor on each warmed tortilla. 
  8. Top with chopped onion, cilantro, salsa verde, and a squeeze of fresh lime juice. 
  9. Serve hot and enjoy your delicious Gorditas Al Pastor!


Lomito completo


Attention all steak enthusiasts! Prepare to tantalise your taste buds with the ultimate Argentinian burger alternative – the lomito completo. This mouth-watering steak sandwich is taking the streets by storm, rivalling even the classic burger in popularity. Hailing from Uruguay and Argentina, the lomito completo is a beast of a sandwich, guaranteed to satisfy even the most insatiable hunger pangs with its layers of steak, ham, cheese, and egg. Join us as we dive into the world of this delectable street food sensation that has captured the hearts (and stomachs) of foodies everywhere. Let’s explore the lomito phenomenon together!


 – 10oz sirloin steak 

 – 4 sandwich rolls (preferably ciabatta or similar bread) 

 – 4 slices of ham 

 – 4 slices of cheese (preferably cheddar or Gouda) 

 – 1 large ripe tomato, sliced 

 – 1 small onion, thinly sliced 

 – 1 avocado, sliced 

 – Mayonnaise 

 – Ketchup 

 – Mustard 

 – Salt and pepper to taste 



  1. Preheat your grill or pan over medium-high heat. 
  2. Season the sirloin steak with salt and pepper. Grill the steak for about 3-4 minutes on each side, or until cooked to your liking. Let it rest for a few minutes before slicing it thinly. 
  3. Cut the sandwich rolls in half and lightly toast them on the grill. 
  4. Spread mayonnaise on one half of each roll and ketchup and mustard on the other half. 
  5. Assemble the sandwiches by placing a few slices of sirloin steak on the bottom half of each roll. 
  6. Top the steak with a slice of ham, a slice of cheese, tomato slices, onion slices, and avocado slices. 
  7. Close the sandwiches with the top halves of the rolls. 
  8. Serve the Lomito completo sandwiches hot with extra ketchup and mustard on the side. 


 Enjoy your delicious Lomito completo made with sirloin steak!


Japanese Teriyaki Steak 


Calling all steak lovers in the bustling streets of America, particularly in Seattle – have you tried the delectable Beef Steak Teriyaki yet? This classic Japanese American dish is a true crowd-pleaser, featuring thinly sliced flank steak marinated to perfection in a homemade teriyaki sauce. Grilled to juicy perfection and topped with an extra drizzle of that irresistible teriyaki glaze, this dish is a must-try for anyone who appreciates a hearty meal bursting with flavour. 


 While teriyaki chicken may be a common choice, Beef Steak Teriyaki brings a whole new level of indulgence to the table. The process of creating this dish may differ slightly from its poultry counterpart, but fear not – I’ve got all the tips and tricks you need to ensure your Teriyaki Steak turns out succulent and bursting with that signature teriyaki goodness. So, join me as we delve into the world of Beef Steak Teriyaki and elevate your street food experience to a whole new level.

Product –


 – 500g bavette steak 

 – 4 tablespoons soy sauce 

 – 2 tablespoons mirin 

 – 2 tablespoons sake 

 – 2 tablespoons brown sugar 

 – 2 cloves garlic, minced 

 – 1 teaspoon ginger, grated 

 – 1 tablespoon vegetable oil 

 – Sesame seeds and sliced green onions for garnish 



  1. In a bowl, mix together the soy sauce, mirin, sake, brown sugar, garlic, and ginger to make the teriyaki sauce. 
  2. Place the bavette steak in a shallow dish and pour half of the teriyaki sauce over it. Marinate the steak for at least 30 minutes, turning it occasionally. 
  3. Heat the vegetable oil in a pan over medium-high heat. Remove the steak from the marinade and sear it for about 3-4 minutes per side, or until cooked to your desired level of doneness. 
  4. Pour the remaining teriyaki sauce over the steak and cook for an additional minute, allowing the sauce to thicken slightly. 
  5. Remove the steak from the pan and let it rest for a few minutes before slicing it thinly against the grain. 
  6. Serve the teriyaki steak garnished with sesame seeds and sliced green onions. Enjoy with steamed rice and vegetables. 


 This Japanese Teriyaki Steak recipe using bavette steak is sure to be a delicious and satisfying meal!


Turkish Lamb Pides

Step aboard the culinary boat and set sail for a flavourful adventure with Turkish Lamb Pide! This delectable dish offers a tantalising twist on the classic pizza, boasting a soft base and a mouth-watering combination of cheese and minced lamb toppings. If you’re craving something different from your usual pizza routine, the boat-shaped pide is sure to delight your taste buds with its exotic Middle Eastern flavours. Say goodbye to the traditional mozzarella and tomato, and say hello to a symphony of spiced lamb, cloves, and paprika. 


 The origins of pide may be shrouded in mystery, with conflicting theories on its creation. Some link it back to the Ottoman bread tokalak, while others believe it emerged in the post-war era of the 1920s as a way to make the most of limited ingredients in Turkey. Regardless of its beginnings, one thing is certain – pide traces its roots back to the vibrant Samsun region of Turkey. Join us on a culinary journey as we explore the rich history and aromatic delights of this Turkish delight!


Product –



 – 500g diced leg of lamb 

 – 1 onion, finely chopped 

 – 2 cloves of garlic, minced 

 – 1 red pepper, diced 

 – 1 tsp ground cumin 

 – 1 tsp paprika 

 – Salt and black pepper to taste 

 – 300g pizza dough 

 – 100g feta cheese, crumbled 

 – Fresh parsley, chopped 

 – Olive oil 



  1. Preheat the oven to 200°C (180°C fan) and line a baking tray with parchment paper. 
  2. In a pan, heat a splash of olive oil over medium heat. Add the diced lamb and cook until browned on all sides. 
  3. Add the chopped onion, minced garlic, and diced red pepper to the pan. Cook until the vegetables are soft. 
  4. Season the lamb mixture with ground cumin, paprika, salt, and pepper. Stir to combine and cook for another few minutes. 
  5. Divide the pizza dough into 4 equal portions. Roll out each portion into an oval shape on a floured surface. 
  6. Spoon the lamb mixture onto the centre of each dough oval, leaving a border around the edges. 
  7. Fold the edges of the dough over the lamb mixture, slightly overlapping as you go. Crimp the edges to seal. 
  8. Brush the edges of the pides with olive oil and sprinkle with crumbled feta cheese. 
  9. Transfer the pides to the prepared baking tray and bake in the preheated oven for 15-20 minutes, or until the dough is golden and crispy. 
  10. Serve the lamb pides hot, garnished with chopped fresh parsley. 


 Enjoy your delicious Turkish Lamb Pides made with diced leg of lamb!


Thai Pad kra pao



Welcome to a tantalising journey into the world of Thai cuisine, where the flavours are bold, the aromas are intoxicating, and the satisfaction is immediate. We explore the allure of pad kra pao – a dish that has been hailed as the Thai equivalent of a comforting sandwich or a juicy burger.  


Imagine a dish that is quick to prepare, easy to devour, and enjoyed by many for a leisurely lunch. This gloriously aromatic stir-fry embodies all these qualities, making it a popular choice for those seeking a delicious yet effortless meal experience. Served over a bed of fluffy rice and topped with a crispy deep-fried egg, pad kra pao is a quintessential street food that promises a burst of flavours with every bite. 


Join us as we delve into the art of creating this delectable dish that is not only a treat for the taste buds but also a celebration of simplicity in cooking. Stay tuned for mouth-watering recipes, helpful tips, and a sprinkle of culinary magic as we unravel the secrets behind making pad kra pao – a dish that is as easy to make as it is delightful to eat. 


Here is a recipe for Thai Pad Kra Pao using round steak mince in UK English and metrics: 



 – 500g round steak mince 

 – 2 tbsp vegetable oil 

 – 3 cloves of garlic, minced 

 – 2-3 bird’s eye chillies, chopped (adjust according to spice preference) 

 – 1 small onion, finely chopped 

 – 1 red pepper, sliced 

 – 1 tbsp oyster sauce 

 – 1 tbsp soy sauce 

 – 1 tsp fish sauce 

 – 1 tsp sugar 

 – Handful of holy basil leaves 

 – Steamed jasmine rice, to serve 



  1. Heat the vegetable oil in a wok or large frying pan over medium-high heat. 
  2. Add the minced garlic and chopped bird’s eye chillies. Stir-fry for about 30 seconds until fragrant. 
  3. Add the round steak mince and cook until it is browned and cooked through. 
  4. Stir in the chopped onion and sliced red pepper. Cook for another 2-3 minutes until the vegetables are slightly softened. 
  5. In a small bowl, mix together the oyster sauce, soy sauce, fish sauce, and sugar. Pour this sauce over the meat and vegetables in the pan. 
  6. Stir everything together, making sure the sauce is evenly distributed. 
  7. Toss in the holy basil leaves and stir-fry for another minute until the leaves are wilted. 
  8. Taste and adjust seasoning if necessary. 
  9. Serve the Thai Pad Kra Pao hot with steamed jasmine rice. 


 Enjoy your delicious Thai Pad Kra Pao made with round steak mince!



Thank you for joining us on this culinary journey across the globe. We hope our meaty suggestions have inspired you to try something new in the kitchen. Remember, cooking is all about creativity and experimentation, so don’t be afraid to mix things up and put your own twist on these dishes.

As always, we appreciate your support and feedback. Your input helps us continue to bring you delicious recipes and exciting food ideas. So please, don’t hesitate to get in touch with us on Instagram or via email with your thoughts and suggestions. We can’t wait to hear from you!

Until next time, happy cooking and bon appétit!