At O’Sullivans Master Butchers, we hand pick our grass fed beef cattle from tried and trusted local farms. We deal only with farmers whose animal husbandry and animal welfare standards are exemplary. We favour the Aberdeen Angus and Hereford breeds between the ages of 18 and 24 months. The beef is dry aged on the bone in the cold room of the abattoir for a minimum of 21 days. This traditional method allows the meat to develop its true taste, tenderness and flavour. The beef is then transported to our shop full of fresh natural flavour to be expertly butchered and prepared.

We would be delighted to email you weekly with details about the source of our beef. The email will also contain details of current bargains as well as relevant news, updates and information. You can sign up for Sulmeat alerts here.