Herd Butchery - a sustainable business
Sustainably sourced livestock, reared under the highest welfare standards, is the basis of Herd Butchery’s business model.
The supplier farmers’ dedication to welfare is reflected in the quality of the meat produced - and is as important to butcher Robert Mee as it is to many of his customers.
“Everything in the shop we eat ourselves at home and would be happy to give to our kids.
“We are trying to be green, but the business is also naturally going that way. We are trying to source everything locally, as much as possible, and as sustainably farmed as much as possible as well.”
Herd have built up a list of trusted suppliers from who they can source quality meat locally.
“We visit farms we deal with and we speak to the farmers themselves. They obviously love farming and they take care of their animals because that’s their business, but also because they want to look after their animals as well. We’re not buying from big companies where we don’t know where it is coming from and it arrives in boxes of different types.
“We definitely wouldn’t deal with people who are mass producing beef or pork or anything.”
Irish commercial pork typically sees pigs reared entirely indoors. However Robert can assure that the pigs used to supply pork in his shop has experienced a good quality of life outdoors.
“In Canada, they were big into outdoor raised pork and higher welfare working with rare breeds, and the difference in flavour is day and night.”
Robert is grateful to have built up a “great” local customer base since opening their doors in Butlersbridge in 2021. However their reputation in sourcing free range produce, particularly chicken and pork, has seen the village become something of a destination those interested in ethically produced meat.
Ethically sourced
You are likely to pay more for a chicken in Herd Butchery than you are in the large international discount stores. Is that a barrier for people to get over?
“That’s the unfortunate thing about good food - sustainably or ethically sourced food is more expensive. That’s because it costs more to produce and takes longer to finish - and that is a barrier. But then other people maybe don’t eat meat every week, or they are making a few more meals out of it.”
The expectations of butchers in Canada, both from colleagues and customers, means the line between butcher and chef is very much blurred for Robert.
“If I’m preparing a cut of meat, I want to give it to the customer where it is ready for them to take out, season it and put in the oven,” says Robert. “I’m going to have it nicely trimmed and tied up and everything, so it’s ready to go - just cook it and it will shine for them.”
The nomination is a source of pride for Robert.
“It’s great recognition locally, and to be nominated along with all the other businesses, so we’re delighted.”
“It’s great recognition locally, and to be nominated along with all the other businesses, so we’re delighted.”
CONTACT US
Herd Butchery are located at Main St, Tullybuck, Butlersbridge, Co Cavan [H12 H2T1]
Call 049-4361197.