From Farm to Fork
At Tom Durcan Meats, our ethos is to always have fresh, Irish sourced prime quality meat available. We guarantee that all our meat is of the highest quality, locally sourced and specially butchered, and used by the best restaurants in the country.
The utmost care is taken in sourcing the best quality stock from local farmers and marts. The beef you will find at Tom Durcan Meats have come from Irish cattle that are less than two years old and maize fed for at least three months. We also stock prize winning Irish Hereford beef which is renowned for its rich flavour. All stocks are butchered and aged accordingly, with prime cuts being dry aged up to 28days.
Always Locally Sourced
In the past, Tom has been known to buy his own Kerry mountain lambs, which were fattened on lowland natural grass until fit for slaughter.
Tom Durcan Meats stocks fresh pork, sourced from Liam Ryan's farm in Kilbrittian and slaughtered by Donal Lordan in Ballinspittle, West Cork. This is delivered the day after slaughter to ensure the freshest pork available in Cork city today.
Another speciality at Tom Durcans Meats is our prize winning sausages. These are made daily on the premises in a range of flavours. Tom and his team welcome any new flavour or recipes ideas and will even make bulk amounts to customers specific recipes.