Our MEAT: from Farm to Fork

Durcans gaurantees that all our meat is of the highest quality that is locally sourced, specailly butchered, and used by the best restaurants in country.

Tom Durcan's ethos is to always have fresh, Irish sourced prime quality meat available.

Utmost care is taken in sourcing the best quality stock from local farmers and marts. 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.

The beef you will find at Durcans come from Irish cattle that are less than two years old and maize fed for at least three months. He also stocks, prize
winning Irish Hereford beef, renowned for its rich flavour. All stocks are
butchered and aged accordingly, with prime cuts being dry aged up to 28days.

Another speciality at Durcans Meats is the prize winning sausages. These are made daily on the premises in a range of flavours. Tom and his team welcome any new flavour or recipies ideas and will even make bulk amounts to
customers specific recipies.

Durcan Meats stocks the fresh pork which is sourced from Liam Ryan's farm in Kilbrittian and salughtered by Donal Lordan in Ballinspittle, West Cork. This is delivered the day after slaughter to ensure the freshesr pork availabe in Cork city today.