McCartney's take great pride in the quality of our local meats ensuring that the type, grade and the maturing is correct, preparing it to suit the customer, so that they will have the finest ingredients for every meal. If you are entertaining special guests this can be made very easy for you. Any gourmet joint etc can be prepared for your dinner party and we can advise you on cooking methods and how much you will need for you and your guests!

Award Winning Black & White Pudding

We also make our own Award Winning Black & White Puddings here in the shop. Both have received many awards over the years. In 2016 George received a great honour when he was made a Chevalier (Knight) by the Confrerie - Commanderie des Goustiers du Duche d'Alencon a group who run an International White Pudding competition in France a competition which he has won in previous years.

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Home Made Haggis

Looking for Haggis for your Burns Night Celebration? We make our own Haggis here at McCartney's from an Award Winning Scottish Recipe.

Available in 2lb Chubbs (900g) the Haggis comes in a synthetic casing. It is available frozen year round but do call in advance to check stock levels and ordering is strongly advised around the New Year & January.

How much will you need? Average Starter Portion is 2oz (60g) Average Main Course Portion is 4oz (120g)

Cooking Our Haggis is sold fully cooked so it is simply a case of defrosting (if required) & reheating it. To reheat place the unopened chubb in a saucepan of boiling water & return to the boil before simmering for 60 minutes.

Looking for Haggis for your Burns Night Celebration?

We make our own Haggis here at McCartney's from an Award Winning Scottish Recipe.

Available in 2lb Chubbs (900g) the Haggis comes in a synthetic casing. It is available frozen year round but do call in advance to check stock levels and ordering is strongly advised around the New Year & January.

Dry Aged Local Beef

All our dry aged beef is aged in our special dry aging cabinet & the following cuts are available dry aged.

T Bone Easily recognised by the T shaped bone, which has the flesh of the sirloin on the side and the tender fillet on the other

Tomahawk Steak Rib on thebone giving excellent flavour. The long bone is French trimmed for presentation purposes

Rib Eye on the bone Rib Eye left on the bonegiving an enhanced flavour

French Trimmed Sirloin Roast Sirloin roast left on the bone as a roasting joint for exceptional flavour. French Trimmed for presentation purpos

Red Meat Cuts

Sirloin From the Hindquarter. Steaks suitable for grilling & bbq or can be prepared in a joint suitable for roasting.

Fillet From the Hindquarter. Thickly cut or butterflied steaks suitable for grilling & bbq. Can also be prepared in a joint suitable for roasting.

Silverside From the Hindquarter. For oven roasting, suits customers who like a lean roast, but still has a thin layer of fat for flavour.

Eye of Silverside From the Hindquarter. For oven roasting, a lean roast with a thin layer of fat for flavour, this is a narrow cut and suits customers wanting a small easy to carve roast.

Topside From the Hindquarter. For oven roasting, suits customers who like a lean roast.

Chump/Rump From the Hindquarter. Chump also known as Rump Steak is suitable for grilling, frying or bbq. Can also be prepared as a roast suitable for oven cooking.

King Steak From the Hindquarter. King Steak or Continental style seamed Rump is a beautiful tender & tasty steak which has been completely trimmed of fat and connective tissue leaving an extremely lean cut which still retains all its flavour. It is suitable for grilling, frying or bbq. .

Frying Steak From the Hindquarter. As the name suggests this cut is suitable for pan frying only.

Rib Eye Steaks From the Forequarter. Rib Eye Steaks are suitable for grilling, frying or bbq.

Rib Roast From the Forequarter. Mainly for oven cooking but can also be pot roasted.

Rib on the bone From the Forequarter. These steaks are full of flavour, taken off the fore rib they can be grilled, pan fried or barbecued. Also available as a roast.

Pot Roast/Rolled Brisket From the Forequarter. Rolled Brisket more commonly known as Pot Roast is suitable for slow pot roasting or slow oven cooking. Easily sliced when cooked.

Chuck Steak From the Forequarter. Suitable for braising or stewing. Good for long slow cooking with a good flavour.

Thick Plate From the Forequarter. Suitable for braising or stewing, a fine grained cut that cooks faster than chuck steak.

Steak Pieces Suitable for casseroles & stewing.

Very Lean Mince There is no visible fat in our very lean mince, suitable for lasagne, chilli con carne, spaghetti bolognese etc.

Topside Mince A slightly coarser mince suitable for home made burgers etc.

Spiced Silverside Available from mid October each year, Spiced Silverside is a delicious cured roast flavoured with cloves, nutmeg, cinnamon etc. Place unwrapped in a saucepan of cold water, bring to the boil, then turn down to a simmer for 35 mins per lb or 77mins per kg. Do not pre-steep - can be served warm or cold.

Corned Silverside Available at Christmas & New Year. Corned silverside is traditionally known as corned beef in dublin. fantastic served with cabbage & potatoes. Place unwrapped in a saucepan of cold water, bring to the boil, then turn down to a simmer for 35 mins per lb or 77mins per kg. Do not pre-steep - can be served warm or cold.

In addition to these we also stock a large range of gourmet red meat products such as meatballs, mexican stirfry & beef olives. Check out our range on your next vist

Local Lamb

Broad Lamb Chops Best pan fried or oven cooked. In spring & summer the new season lamb is also suitable for grilling.

Centre Loin Chops These are for grilling and are cut medium to thick.

Cutlets Taken from the rib end of the loin without the little piece of fillet, Cutlets can be grilled, pan fried or done on the bbq. Left whole they are also used to make crown and racks of lamb - little white chefs hats are available to purchase on request to finish off your roast.

Lamb Noisettes This is the full loin of lamb with the bone taken out and rolled. It is available in a piece as a roast or can be cut into chops for grilling or pan frying.

Shank of Lamb Which is the front leg is suitable for pot roasting or for stewing.

Leg of lamb For oven roasting, can be cut to whatever size the customer requires. Available on the bone, boneless or boneless with a mint glaze.

Boneless Shoulder of Lamb Sold as an oven roasting cut, it is deboned, defatted and can be stuffed or glazed in mint. Usually supplied in a cooking bag with a pop-up cooking timer.

We stock a large range of gourmet lamb products, such as skewered boneless shoulder steaks, lamb henrys & lamb burgers. Check out our ever changing range on your next visit.

Venison

Venison Topside Steaks and Roasts are available to order - produced from young red deer under 24 months, making it a sweet, delicately flavoured tender meat.

Dry cure Kassler

Smoked flavoured bacon chops, also avaialble in a piece for roasting.

Pork

We stock a large range of gourmet pork products, from stuffed pork chops wih apple to the more adventerous belgian style pork fillet. Check out our ever changing range on your next visit.

Boneless Pork Loin Suitable for oven roasting in a piece or can be sliced into chops which can then be cooked on the bbq or in the oven, however they are best simply pan fried and enjoyed with some apple sauce!

Pork Chops Available plain or in various wonderful flavours simply pan fry, oven cook or bbq.

Fresh Pork Ribs Best slow cooked in the oven or stewed, can also be finished off on the BBQ.

Pork Fillet Also known as tenderloin can be sliced & pan fried or left whole & oven cooked

Stuffed Pork Fillet Fillet of pork stuffed with our delicious breadcrumb stuffing, sold in a cooking bag ready to place in the oven, it even has a pop up cooking timer.

Leg of Pork For oven roasting as a joint

Pork Pieces For stewing & casseroles etc, diced from our leg of pork.

Pork Liver Pan fry or oven cook.

Bacon Chops Delicious grilled, make a tender and tasty alternative to the traditional pork chop.

Ready to Cook Stirfry's and many other speciality oven ready products available from the Butchery counter.