Butcher.ie

Respect the Cut: Maximising Every Cut, Without Compromise

There’s something deeply satisfying about preparing a cut of meat that’s been sourced with care. Knowing not just where it came from, but how it came to be on your table. At Butcher.ie, we believe every great dish begins long before it reaches the kitchen. It begins in the fields, on family-run farms, with farmers who raise their animals with respect, and butchers who honour every part of the animal with skill and precision.

True luxury isn’t about excess. It’s about intention. It’s about cooking with purpose, enjoying every layer of flavour, and ensuring nothing is wasted. Our approach is grounded in that philosophy. We work closely with trusted Irish suppliers to select cuts that are exceptional in quality and rich in potential — cuts that reward time, thought and care.

This isn’t about stretching a meal. It’s about showcasing the full character of a cut. Turning it into something layered, seasonal and generous. Each of the cuts we highlight here has been chosen for its versatility, its culinary integrity, and its place within a more ethical food system. With the right technique and a bit of imagination, a single cut can become the foundation for multiple standout dishes. Not out of frugality, but out of respect.

Because when the meat is this good, every part deserves to shine.

 

Free Range Pork Neck

Shop Free Range Pork Neck – 1kg →

There’s a reason chefs hoard this cut. Free Range Pork Neck is everything pork should be: marbled like a good steak, dense with flavour, and built to soak in spice, smoke or sweetness. Ours comes from slow-grown Irish pigs, outdoor-reared with care — and you can taste that indulgent texture in every bite.

This isn’t about making pork stretch — it’s about doing justice to a deeply underused, incredibly versatile cut that deserves the spotlight. We’re showcasing pork neck not because it’s economical, but because it’s extraordinary — and because a single piece can yield several dishes of real depth, contrast, and pleasure.

At Butcher.ie, we believe in whole-animal thinking. Choosing a cut like this is about taste, sustainability, and respect. Use it well, and it’ll give you more than just meals — it’ll give you flavour stories.

 

🍍 Sticky Tamarind Pork with Charred Pineapple

Rich, glossy and slow-cooked to fall-apart perfection, this dish is bold, sticky, sweet-sour and utterly addictive. The pork melts into the sauce; the pineapple adds a seared brightness to cut through.

• Prep Time: 15 min

• Cook Time: 2 hrs

• Feeds: 4

• Meat Used: 500g pork neck

Ingredients:

• 500g pork neck, cut into chunks

• 2 tbsp tamarind paste

• 2 tbsp soy sauce

• 1 tbsp brown sugar

• 2 garlic cloves, minced

• 1 red chilli, finely chopped

• 200g fresh pineapple slices

• Cooked jasmine rice, to serve

Method:

1. Preheat oven to 150°C.

2. In a roasting dish, combine tamarind, soy, sugar, garlic and chilli. Add pork and coat thoroughly.

3. Cover tightly with foil and slow roast for 2 hours until tender and glazed.

4. Grill pineapple until charred.

5. Serve pork with jasmine rice and pineapple slices, spooning over the tamarind juices.

 

🍚 Crispy Pork Fried Rice with Chilli Oil

A punchy, comforting midweek favourite. Leftover pork turns golden and crispy in the pan, folded through fragrant rice with chilli oil, spring onion and silky egg — pure umami joy.

• Prep Time: 10 min

• Cook Time: 15 min

• Feeds: 3

• Meat Used: 250g cooked pork neck

Ingredients:

• 250g cooked pork neck, shredded

• 2 eggs, lightly beaten

• 300g cold cooked rice

• 2 spring onions, sliced

• 1 tbsp soy sauce

• 1 tsp sesame oil

• 1 tbsp chilli oil

Method:

1. Scramble eggs in a hot wok. Set aside.

2. Add sesame oil to the pan and crisp the pork pieces.

3. Add rice and fry until heated through and slightly golden.

4. Return eggs, add spring onions, soy and chilli oil. Toss everything to combine.

 

🍜 Pork Ramen with Miso Butter Broth

Silky noodles in a rich miso broth made even better with butter. The pork brings savoury depth, the egg oozes just right, and the broth wraps it all in umami warmth. Soul food with elegance.

• Prep Time: 15 min

• Cook Time: 30 min

• Feeds: 2

• Meat Used: 250g cooked pork neck

Ingredients:

• 250g cooked pork neck, sliced

• 2 tbsp white miso

• 1 tbsp unsalted butter

• 750ml chicken stock

• 2 nests ramen noodles

• 2 eggs

• Handful baby spinach

• 2 spring onions, sliced

Method:

1. In a pot, simmer stock with miso and butter until combined.

2. Soft-boil eggs (6 minutes), then peel.

3. Cook ramen noodles as per instructions.

4. Add spinach to broth for 1 minute.

5. Divide noodles into bowls, pour broth over, top with pork, halved eggs, and spring onions.

 

Free Range Chicken Thighs

Shop Chicken Thighs – 1kg →

If chicken breast is polite, the thigh is pure seduction. Free Range Chicken Thighs are rich, juicy, and deeply flavoured — the kind of meat that holds its own against bold seasoning, high heat and confident sauces. Raised slowly and ethically, our birds are given space, natural feed, and time — and it shows in every bite.

This is a cut for cooks who understand balance: skin that crisps like pork crackling, meat that stays tender through roasting, braising or grilling. And because it’s bone-in and skin-on, the flavour you get is nothing short of decadent.

At Butcher.ie, we feature thighs because they reflect our ethos — take the less obvious, and do it better. One 1kg pack gives you three dinners that don’t just taste good… they feel good.

 

 

 

🔥 Spanish Paprika Chicken with Chorizo

Golden, spiced chicken roasted with smoky chorizo and melting baby potatoes — the kind of traybake that needs nothing else except good bread and chilled white wine.

• Prep Time: 10 min

• Cook Time: 40 min

• Feeds: 4

• Meat Used: 500g chicken thighs

Ingredients:

• 500g chicken thighs

• 100g chorizo, sliced

• 500g baby potatoes, halved

• 1 red onion, sliced

• 1 tsp smoked paprika

• Olive oil

• 1 lemon

• Handful flat-leaf parsley

Method:

1. Preheat oven to 200°C.

2. Toss chicken, chorizo, potatoes and onion with paprika and olive oil.

3. Roast for 40 mins until chicken is golden and crisp.

4. Squeeze over lemon and scatter with parsley to serve.

 

🌯 Charred Chicken Wraps with Garlic Yogurt

Smoky, spiced chicken wrapped in warm flatbread, slicked with cooling garlic yogurt and flecked with fresh herbs and pomegranate. Street food, done properly.

• Prep Time: 15 min

• Cook Time: 20 min

• Feeds: 2

• Meat Used: 250g chicken thighs

Ingredients:

• 250g chicken thighs, boneless

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 2 garlic cloves (1 for marinade, 1 for yogurt)

• 100g Greek yogurt

• 2 flatbreads

• Fresh mint

• Pomegranate seeds

Method:

1. Mix cumin, paprika, minced garlic and oil; coat chicken and marinate 15 minutes.

2. Grill or pan-sear until charred and cooked through.

3. Mix yogurt with remaining garlic.

4. Slice chicken and load into warm flatbreads with yogurt, mint and pomegranate.

 

🥘 Chicken & Wild Mushroom Gratin

Rich and earthy, this bubbling bake layers tender chicken with wild mushrooms, cream and melted cheese — elegant, indulgent, and perfect for autumn nights.

• Prep Time: 15 min

• Cook Time: 30 min

• Feeds: 2

• Meat Used: 250g chicken thighs

Ingredients:

• 250g chicken thighs, boneless and chopped

• 150g wild mushrooms, roughly torn

• 1 tbsp butter

• 1 tsp Dijon mustard

• 100ml crème fraîche

• 50g Gruyère, grated

• Few sprigs of thyme

Method:

1. Preheat oven to 180°C.

2. Sauté chicken in butter until golden, add mushrooms and thyme.

3. Stir in mustard and crème fraîche.

4. Transfer to baking dish, top with Gruyère.

5. Bake for 20–25 mins until bubbling and golden.

 

Beef Brisket

Shop Brisket – 2kg →

Brisket is ritual. It’s a cut that invites time, care and attention — rewarding patience with depth, texture, and an almost primal sense of satisfaction. At Butcher.ie, our grass-fed Irish beef brisket is carefully selected for its marbling, grain and integrity. Raised on pasture, butchered with precision — this is the brisket you build a day around.

Cook it low, slow and with confidence — and it’ll do more than fall apart. It’ll shine across multiple meals, carrying whatever flavours you give it. That’s why we’re featuring it: because brisket is a celebration of everything we stand for — full-flavoured, thoughtfully sourced, and unashamedly generous.

From one 2kg cut, you’ll get three dishes that aren’t just meals — they’re occasions.

 

🍷 Balsamic Glazed Brisket with Charred Shallots

Succulent slices of brisket lacquered in a sticky balsamic glaze, with sweet roasted shallots that melt against the grain — it’s Sunday dinner turned centrepiece.

• Prep Time: 20 min

• Cook Time: 6 hrs

• Feeds: 6

• Meat Used: 1kg beef brisket

Ingredients:

• 1kg brisket

• 3 tbsp balsamic vinegar

• 1 tbsp wholegrain mustard

• 1 tbsp honey

• 4 garlic cloves, smashed

• 6 banana shallots, halved

• Olive oil, salt and pepper

Method:

1. Preheat oven to 140°C.

2. Rub brisket with oil, salt and pepper; sear in hot pan.

3. Mix balsamic, mustard, honey and garlic. Place brisket in a roasting tin, pour over glaze.

4. Cover tightly with foil and slow-roast 5 hours.

5. Add shallots, uncover and roast 1 hour more until glossy and tender.

 

🍝 Brisket Ragù with Pappardelle

A rich, velvety red wine ragù that coats wide ribbons of pappardelle — soul-soothing, slow-cooked, and unapologetically indulgent.

• Prep Time: 15 min

• Cook Time: 3 hrs

• Feeds: 4

• Meat Used: 500g shredded brisket

Ingredients:

• 500g leftover brisket, shredded

• 1 onion, finely chopped

• 2 garlic cloves

• 1 carrot, grated

• 150ml red wine

• 400ml passata

• 1 bay leaf

• 300g pappardelle

• Ricotta or Parmesan, to serve

Method:

1. Sauté onion, garlic and carrot until soft.

2. Add wine, reduce by half. Add passata, bay, and brisket. Simmer gently 2–3 hrs.

3. Cook pasta and toss with ragù.

4. Serve with a spoonful of ricotta or shaving of Parmesan.

 

🥪 Smoked Brisket Sandwiches with Pickled Slaw

This is the kind of sandwich that demands two hands and a moment’s silence. Smoked brisket, sharp slaw, toasted ciabatta — a bite built for legends.

• Prep Time: 10 min

• Cook Time: 15 min

• Feeds: 4

• Meat Used: 500g brisket

Ingredients:

• 500g cooked brisket, sliced or shredded

• 4 ciabatta rolls

• 100g sharp cheddar

• 1/4 red cabbage, shredded

• 2 tbsp cider vinegar

• 1 tsp sugar

• 3 tbsp mayo

• 1 tsp Dijon mustard

Method:

1. Mix cabbage with vinegar and sugar. Let sit 10 mins.

2. Toast ciabatta.

3. Warm brisket and layer onto bread with cheddar, slaw and mustard mayo.

 

Premium Grass-Fed Beef Mince

Shop Premium Grass-Fed Beef Mince – 4kg →

This is not just mince — it’s the foundation of comfort, complexity, and craft. Butcher.ie’s Premium Grass-Fed Beef Mince is made from prime Irish cuts, naturally rich in Omega-3 and iron, with a perfect 10% fat ratio for balance, tenderness and succulence. It’s finely ground for texture, but carries a deep, clean flavour that only comes from proper cattle — pasture-raised, well-treated, and expertly butchered.

Why are we showcasing it? Because real mince, done properly, is a blank canvas for incredible cooking. Not “value” mince. Not convenience. This is what happens when tradition meets integrity.

 

 

🌶️ Harissa Meatballs with Labneh & Herbs

Bronzed, juicy meatballs kissed with spice, served over chilled labneh and topped with mint and pomegranate. A full-flavoured, vibrant centrepiece with minimal effort.

• Prep Time: 15 min

• Cook Time: 25 min

• Feeds: 4

• Meat Used: 1kg mince

Ingredients:

• 1kg Premium Grass-Fed Beef Mince

• 2 tsp harissa paste

• 1 tsp ground cumin

• 1 egg

• 2 garlic cloves, minced

• 200g labneh or thick Greek yogurt

• Handful fresh mint

• Pomegranate seeds

• Olive oil

Method:

1. Preheat oven to 200°C.

2. Combine mince, harissa, cumin, garlic and egg. Shape into small meatballs.

3. Roast on a lined tray for 20–25 mins until golden and cooked through.

4. Serve over labneh, drizzle with olive oil, and top with mint and pomegranate.

 

🫑 Stuffed Peppers with Tomato & Feta

Sweet red peppers, slow-roasted and filled with a richly seasoned beef mixture, then topped with creamy feta — this is feel-good food that’s deceptively elegant.

• Prep Time: 20 min

• Cook Time: 35 min

• Feeds: 4

• Meat Used: 1kg mince

Ingredients:

• 1kg Premium Grass-Fed Beef Mince

• 4 large red peppers, halved and deseeded

• 1 small onion, chopped

• 2 garlic cloves, minced

• 200ml passata

• 1 tsp dried oregano

• 100g feta, crumbled

• Olive oil, salt, pepper

Method:

1. Preheat oven to 180°C.

2. Sauté onion and garlic in oil, add mince and cook until browned. Stir in passata, oregano, season.

3. Stuff peppers with beef mixture, top with crumbled feta.

4. Place in a baking dish, drizzle with olive oil, and roast for 35 mins.

 

🥙 Grilled Beef Koftas with Tahini & Pickled Onion

Robust and smoky koftas, grilled to perfection and paired with a tangy tahini sauce and vinegary pickled onions — elegant, fast, and deeply satisfying.

• Prep Time: 15 min

• Cook Time: 15 min

• Feeds: 4

• Meat Used: 1kg mince

Ingredients:

• 1kg Premium Grass-Fed Beef Mince

• 1 small onion, grated

• 2 garlic cloves

• 1 tsp coriander

• 1 tsp paprika

• Juice of 1 lemon

• 100g tahini

• 1 small red onion, thinly sliced

• 2 tbsp vinegar (white wine or apple cider)

Method:

1. Pickle red onion in vinegar. Set aside.

2. Combine mince with onion, garlic, spices, salt and pepper. Shape into long koftas on skewers.

3. Grill until cooked and charred.

4. Mix tahini with lemon juice and water until smooth.

5. Serve koftas with tahini sauce and pickled onion.

 

Whole Chicken

Shop Whole Chicken (1.5–1.7kg) →

There’s something beautifully primal about roasting a whole bird. The crackle of crisp skin, the steam when you carve it, the golden scent that fills the kitchen — a Whole Chicken isn’t just a meal, it’s a ritual. And when it’s done right — raised outdoors, fed naturally, butchered with care — it’s a thing of indulgent beauty.

At Butcher.ie, our free-range Irish chickens are slow-grown for flavour, not speed. This gives the meat time to develop, creating rich, juicy flesh and a depth that speaks for itself. Roast it whole or break it down — either way, you get more than one meal and more than one moment.

 

🍋 Lemon-Thyme Roast Chicken

Golden-skinned, tender-fleshed and deeply aromatic — this is the classic roast chicken elevated with simple, sharp lemon and fragrant thyme.

• Prep Time: 15 min

• Cook Time: 90 min

• Feeds: 4

• Meat Used: 1 whole chicken (1.5–1.7kg)

Ingredients:

• 1 whole chicken

• 1 lemon, halved

• 4 sprigs thyme

• 4 garlic cloves, smashed

• Olive oil

• Sea salt, black pepper

Method:

1. Preheat oven to 180°C.

2. Stuff the cavity with lemon, thyme and garlic. Rub skin with oil, salt and pepper.

3. Roast for 90 mins, basting occasionally.

4. Rest for 10 mins before carving.

 

🍲 Chicken & Barley Broth with Roast Carcass Stock

This is the dish that rewards your roast — a nourishing broth made from bones, scraps and care. Comforting, earthy and surprisingly luxurious.

• Prep Time: 20 min

• Cook Time: 1.5 hrs

• Feeds: 4

• Meat Used: leftover carcass + ~300g shredded meat

Ingredients:

• Roast chicken carcass

• 300g cooked chicken meat (from legs, wings, breast)

• 1 onion, halved

• 1 carrot, chopped

• 1 celery stick

• 100g pearl barley

• Bay leaf, thyme

• Salt, pepper

Method:

1. Simmer carcass, onion, carrot, celery, herbs in 1.5L water for 1 hour. Strain to get stock.

2. Add barley, simmer 25 mins until tender.

3. Stir in shredded meat, season and serve hot.

 

🧄 Garlic Butter Chicken Quesadillas (Using Broken-Down Bird)

Golden, crispy tortilla layers filled with garlicky shredded chicken, herbs and melting cheese. Quick, seductive, and full of contrast.

Tip: breaking down your chicken before cooking allows every piece to cook evenly. It’s not just practical — it unlocks better flavour and control, especially for dishes like this.

• Prep Time: 10 min

• Cook Time: 10 min

• Feeds: 2

• Meat Used: ~200g cooked chicken (any mix of dark/white meat)

Ingredients:

• 200g shredded chicken

• 2 large flour tortillas

• 1 garlic clove, minced

• 100g cheese (cheddar or mozzarella)

• Handful coriander or parsley

• Olive oil or butter

Method:

1. Mix chicken with garlic and herbs.

2. Spread chicken and cheese over one tortilla, top with the other.

3. Pan-fry with oil or butter until crisp on both sides.

4. Slice and serve hot.

 

Diced Leg of Lamb

Shop Diced Leg of Lamb – 1kg →

Lean, tender, and full of slow-building, earthy sweetness — Diced Leg of Lamb is one of the most expressive cuts you can cook with. Hand-trimmed from premium Irish lamb legs, it carries that unmistakable grassy richness that only comes from animals raised well on open pastures. This is not throw-it-in-the-pot stew meat. This is luxury simmered slowly.

Why feature it? Because it’s where tradition meets evolution. Lamb this good deserves more than one moment on the table. With a single 1kg pack, you can build dishes that feel generous, global, and deeply rewarding.

 

🍯 Lamb Tagine with Apricots & Almonds

Meltingly tender lamb in a warm-spiced, honeyed sauce — rich with apricots and finished with toasted almonds. This is depth, sweetness and warmth in every spoonful.

• Prep Time: 20 min

• Cook Time: 2 hrs

• Feeds: 4

• Meat Used: 500g diced lamb

Ingredients:

• 500g diced leg of lamb

• 1 onion, chopped

• 2 garlic cloves

• 1 tsp ground cinnamon

• 1 tsp ras el hanout or mixed spice

• 1 tbsp tomato paste

• 500ml lamb or chicken stock

• 6 dried apricots, halved

• 1 tbsp honey

• Toasted almonds, coriander

Method:

1. Brown lamb in batches. Set aside.

2. Sauté onion and garlic, stir in spices and paste.

3. Return lamb, add stock, simmer covered 90 mins.

4. Add apricots and honey, simmer 30 mins more.

5. Garnish with toasted almonds and herbs.

🥔 Shepherd’s Pie with Celeriac Mash

Comfort, reimagined. This take on the classic swaps out traditional mash for buttery celeriac — and brings lamb to the forefront with a rich, herb-spiked filling.

• Prep Time: 30 min

• Cook Time: 45 min

• Feeds: 4

• Meat Used: 300g diced lamb

Ingredients:

• 300g diced lamb

• 1 onion, chopped

• 1 carrot, diced

• 1 celery stick, diced

• 1 tbsp tomato purée

• 200ml lamb or veg stock

• Few sprigs thyme

• 1 medium celeriac, peeled and cubed

• Butter, cream, salt

Method:

1. Boil celeriac until soft. Mash with butter and cream.

2. Brown lamb, add veg, purée, thyme, and stock. Simmer 30 mins.

3. Spoon into dish, top with celeriac mash.

4. Bake at 180°C for 30 mins until golden.

🍋 Lamb & Chickpea Soup with Parsley Oil

Bright, zesty and packed with flavour — this brothy dish shows lamb’s lighter side. Balanced with lemon and lifted by fresh parsley oil, it’s a new kind of comfort.

• Prep Time: 15 min

• Cook Time: 1 hr

• Feeds: 3

• Meat Used: 200g diced lamb

Ingredients:

• 200g diced lamb

• 1 tin chickpeas, drained

• 1 onion, chopped

• 1 garlic clove

• 1 lemon, zest and juice

• 750ml chicken stock

• Parsley, olive oil, salt, pepper

Method:

1. Brown lamb, set aside.

2. Sauté onion and garlic, add stock, chickpeas and lamb. Simmer 45–60 mins.

3. Blitz parsley with oil and a pinch of salt.

4. Finish soup with lemon juice and parsley oil.

 

There’s a quiet power in choosing well. In opting for meat that reflects values as much as flavour — and in making the most of every part, not because you have to, but because it’s right. At Butcher.ie, we’re proud to serve a community of customers who understand that. People who cook not just for nourishment, but with meaning — who see food as a craft, not a commodity.

Thank you for choosing us to be part of your table. For trusting us with your celebrations, your everyday meals, and the moments in between. We don’t take it lightly. Every order supports Irish farmers, responsible practices, and a more sustainable future for meat done properly.

Here’s to cooking with care — and to letting every cut tell its story.