The best butchers in Clare
4.8 from 24 reviews across 3 farms
Organised lists 3 farms in Clare, including 3 butchers and 1 raw milk farm. 2 deliver to your door.
4.8 from 24 reviews across 3 farms
Organised lists 3 farms in Clare, including 3 butchers and 1 raw milk farm. 2 deliver to your door.
Lúnasa FarmRaw milk & meat · Clarecastle5 (19 reviews)Lúnasa Farm raises grass fed beef and pasture raised pork at Clarecastle in County Clare, farming in a way that aims to mimic nature, build biodiversity and improve the soil. The beef is grass finished, and the range runs from steaks, roasts and mince to bone broth, tallow and their award winning garlic and herb beef sausages.
There is also charcuterie, fermented vegetables and raw milk, and the farm runs workshops too. Order through the online shop, or call to the butchery on Friday or Saturday morning, where you can buy fresh or frozen over the counter with no need to pre order.B. Molloy Master ButchersMeat · Ennis5 (3 reviews)B. Molloy Master Butchers has been cutting meat in Ennis since Brendan Molloy opened on Abbey Street in 1962. His son Derek runs it now with his wife Olivia, and he also keeps the family farm at Quin, where the shop's beef is reared. The farming leans on grass, with cattle out grazing for much of the year and grass silage carrying them through the winter. A second shop opened at Roslevan Shopping Centre on the Tulla Road in 2005, so the same beef is sold at both ends of the town.
The counter is a traditional one. Beef is dry aged on the bone and cut to order, from T bone and tomahawk to striploin and rib eye, alongside lamb, rack of lamb, pork, poultry and their own sausages. They do charcuterie and will prepare cuts to request. The shop has taken Great Taste awards for its dry aged beef and lamb, was picked out in the Bridgestone guide in 2012, and belongs to the Irish Butchers Guild.Burren Premium BeefMeat · BostonBurren Premium Beef comes from the O'Rourke family, fifth generation farmers in the Burren, where a centuries old, rock steady way of organic farming suits the UNESCO designated limestone landscape. Their grass fed Hereford and Angus cattle mature slowly, and the beef is matured for 28 days before it is packed.
Buying happens through the Burren Farm Experience website, where 10kg and 20kg beef boxes mix steaks, roasts, dice and mince, alongside small batch charcuterie of salami, chorizo and bresaola made from the farm's own organic beef. The family also run private farm tours and a farmstay in their refurbished farmhouse, so you can meet the herd yourself.Rebuilding the food system, from the farm up
