Two of Ireland's standout independent butchers are based in Dublin — both with serious dry-ageing programmes and nationwide delivery. Whether you're in Ranelagh or Sutton, or ordering from anywhere in Ireland, Dublin's grass-fed butchers deliver.
Fourth-generation Master Butcher since 1880. Dry-aged 28 days on the bone in their own ageing chambers. Rick Higgins personally selects every grass-fed Irish carcass. One of Ireland's longest-established butchering families — still in the same north Dublin location.
Full profile →A craft butcher sourcing exclusively from two named Irish farms — Joe Hayes in Galway and Darren Flynn in Waterford. Dry-aged 30–50 days in a Himalayan pink salt fridge. Rare breeds including Wagyu, Belted Galloway and Dexter. Maximum traceability, minimum supply chain.
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