Eid Mubarak to everyone
We are in process of delivering your meat, for some who are waiting be aware that it's on the way to be delivered to you inshallah
The driver will contact you as soon as possible 30 mins before he got to your address
Free cut and packed in a refrigerated box.
Each lamb slaughtered to your specified name.
Age : Minimum 6 Months Old
Weight : 20 kg
Sex : male
Breed : Charolais, Ile de France, Texel, Suffolk
Origin : Ireland
Offals : plucks and tripe
Free cut and packed in a refrigerated box.
Each sheep slaughtered to your specified name.
Age : Minimum 15 Months old
Weight : 25 kg plus
Sex : male
Breed : Charolais, Ile de France, Texel, Suffolk
Origin : Ireland
Offals : plucks and tripe
Free cut and packed in a refrigerated box
Buy a single part of seven parts of the Bull .
Age : Minimum 24 months old
Weight : 45kg before butchery
Sex : male
Breed : Charolais, Limousin, Angus
Origin : Ireland
Offals : plucks
Wagyu Beef Burger Steak comes from authentic Japanese Wagyu breeds, raised outdoors without the use of antibiotics or hormones.
100% beef, the gourmet beef burger is minced butcher-style to give it a soft and tasty structure.
For a burger with a fragrant taste, the smooth and flavourful lamb burger is prepared in a lean cut. It is pan-fried on both sides for 3 to 5 minutes depending on taste.
The Organic Wagyu is a beautiful slice of beef in the tenderloin. As the tenderest piece of beef, it will leave you speechless!
Wagyu sirloin is also sometimes called striploin. The sirloin is located in the lumbar part of the beef. It is tastier than the tenderloin and is a star of the grilled cuts.
The meat of Wagyu cattle has a superior marbling (intense marbling), which makes it incredibly tender, rich in aroma and juicy. The Wagyu faux filet of beef comes from authentic Japanese Wagyu breeds raised in the open air.
A mythical piece, the T-bone is a cut that comes straight from the United States. It's a sirloin on the bone with part of the tenderloin on the other side. The bone gives an exemplary hold to the piece and during cooking it transmits unique flavours to the meat. This is a bestseller to try without hesitation.
The tenderloin can be bought whole for a roast. The tip is removed to obtain a roast of uniform diameter for even cooking.
The head of the tenderloin can be kept for roasting or cut into steaks 2 to 2.5 cm thick. The butcher can cut small tournedos of 6 to 8 cm in diameter but of good thickness or steaks from the tip.
The real tournedos can only be cut from the tenderloin. It is usually tied and tied up, but this is not essential. If it is caught in another piece of beef, it is called "tournedos style" and must be followed by the name of the piece used.
is a piece to pan-fry, grill or roast.
For quick cooking, it will be tastier if it is pan-fried with a little fat because the fat around it is not enough to protect it from the intense heat of a grill. In addition, the fat fixes the flavours. It is important to sear the surface and caramelize the juices, so as to leave the maximum amount of juice inside the meat.
Depending on the thickness and taste of each side, allow 1 to 3 minutes of cooking time per side.
Also remember not to cook it straight out of the fridge: let it sit at room temperature for a while to avoid a thermal shock during cooking, which can cause the muscle fibres to contract and harden the meat. Similarly, a short resting time under a sheet of aluminium foil will allow the meat to relax and the heat to distribute itself evenly, resulting in even more tender meat.
Steak can be cooked, as the name suggests, as steaks, grilled or pan-fried, accompanied or named after a sauce.
As with all steaks, it is important to sear the surface to caramelize the juices, so as to leave the maximum amount of juice inside the meat. Depending on the thickness and taste of each steak, it should be cooked for 1 to 3 minutes on each side, taking care to turn it over with meat tongs.
Also remember not to cook it straight from the fridge: let it cool down for a few minutes to avoid a thermal shock during cooking, which can cause the muscle fibres to contract and harden the meat. Also, a slight resting time under a sheet of aluminium foil will allow the meat to relax, the heat will distribute it evenly and the meat will be even more tender as a result.
The rib can be cooked in several ways: baked, grilled, pan-fried or barbecued.
Cooking time varies depending on the thickness of the rib and your preferences. It will take 7 to 15 minutes to cook each side by turning it with a meat tongs, preferable to using a fork so as not to prick the meat, which causes a loss of juice and dries out the meat.
Beef brisket whole fat on
Sliced tendon is particularly used for roasts.
The round and steak, called eyeround is recognizable by its lean, honeycombed muscle tissue, and can be cut into steaks or roast beef. It is a short-fibre piece that can be removed from the thigh bone like a garlic clove. It consists of three parts.
The carcass is split in two. The half carcasses are then cut into large pieces (leg, tenderloin, covered loin, open loin, shoulder, collar and belly) and each large pieces are then cut into smaller pieces for retail.
Raised with natural and sustainable methods. The weight of a whole goat is between 33 and 44 lbs (15 and 20 kg)
A whole Lamb weighs about 17 kilos and is carefully cut into :
- Two legs (one whole and the other sliced),
- Two shoulders (one whole and the other sliced),
- A rack of lamb
- a series of chops
- the mug is sliced,
- a collar is cut off,
- the breast is cut into pieces,
- two red kidneys.
You thus have everything you need to cook a stew, a couscous or simply enjoy it grilled in family around a barbecue.
Long-known as the "hind leg", the leg is the hind limb of the lamb. It corresponds to the tenderloin and the hind leg of the beef. In the veal, almost plus the knuckle, the knuckle nut and the shank. The whole leg consists of the shortened leg and the saddle, the upper part of the hip. The saddle of the leg should not be confused with the English saddle, i.e. the tenderloin. The saddle of the leg must always be boneless and tied.
The carcass is split in two. The half carcasses are then cut into large pieces (leg, tenderloin, covered loin, open loin, shoulder, collar and belly) and each large pieces are then cut into smaller pieces for retail.
Raised with natural and sustainable methods. The weight of a whole goat is between 33 and 44 lbs (15 and 20 kg)
A whole Lamb weighs about 17 kilos and is carefully cut into :
- Two legs (one whole and the other sliced),
- Two shoulders (one whole and the other sliced),
- A rack of lamb
- a series of chops
- the mug is sliced,
- a collar is cut off,
- the breast is cut into pieces,
- two red kidneys.
You thus have everything you need to cook a stew, a couscous or simply enjoy it grilled in family around a barbecue.
Long-known as the "hind leg", the leg is the hind limb of the lamb. It corresponds to the tenderloin and the hind leg of the beef. In the veal, almost plus the knuckle, the knuckle nut and the shank. The whole leg consists of the shortened leg and the saddle, the upper part of the hip. The saddle of the leg should not be confused with the English saddle, i.e. the tenderloin. The saddle of the leg must always be boneless and tied.
It's a leg of lamb carefully removed from the bone and then rolled up to form a roast. An original way to consume it!
The shoulder is a multifaceted piece. It can be used as an ordinary or festive dish and can be cooked in any way: roasted, braised or grilled...
21,90€/kg
Origin: EU
The liver is well known to be very rich in minerals, especially iron, it is recommended for health. It is quick to prepare for a simple and tasty meal.
Free delivery from 80€ of purchase.
20,90€/Kg
Additional information: To fry
Origin: France
Simple to cook and very tasty, the veal chop deserves perfect cooking. To keep it soft, choose it rather thick and prefer cooking in a pan or in a casserole, over high heat at first to color it then cooking over low heat.
Free delivery from 80€ of purchase.
16,90€/kg
Additional mentions: Stew, Collar, Rib, Shoulder
Origin: France
To make a good blanquette, take pieces of about 70 grams (at least 2 pieces per person). For a lean and tender meat, favor the shoulder or the quasi.
Free delivery from 80€ of purchase.
22.90€/kg
Additional mentions: To fry, In the Nut
Origin: France
The veal escalope, a choice piece for quick cooking in the pan, alone or with a sauce, it will be tasty. Our cutlets are cut in the walnut.
Free delivery from 80€ of purchase.
Dish for 4 people
Slow roasted lamb marinated with special spices and herbs served with one of our special dishes
Moroccan couscous
Traditional steamed couscous with seasonal vegetables cooked in our special sauce.
Veg biryani
Fresh vegetables and basmati rice cooked in layers flavoured with saffron and Indian herbs.
Mediterranean vegetables
In basil seasoning with grilled courgette,red onion grilled yellow pepper ,new potato, cherry tomato and garlic.
Dish for 20 to 25 people
Slow roasted lamb marinated with special spices and herbs served with one of our special dishes
Moroccan couscous
Traditional steamed couscous with seasonal vegetables cooked in our special sauce.
Veg biryani
Fresh vegetables and basmati rice cooked in layers flavoured with saffron and Indian herbs.
Mediterranean vegetables
In basil seasoning with grilled courgette,red onion grilled yellow pepper ,new potato, cherry tomato and garlic.
Dish for 7 people
Slow roasted lamb marinated with special spices and herbs served with one of our special dishes
Moroccan couscous
Traditional steamed couscous with seasonal vegetables cooked in our special sauce.
Veg biryani
Fresh vegetables and basmati rice cooked in layers flavoured with saffron and Indian herbs.
Mediterranean vegetables
In basil seasoning with grilled courgette,red onion grilled yellow pepper ,new potato, cherry tomato and garlic.
Our company can offer a special service to meet the requirements of your particular function – corporate event, wedding or birthday party. We pride ourselves on meeting our clients individual needs to make their event special and truly memorable.
Call us for more information
Dish for 10 to 15 people
Slow roasted lamb marinated with special spices and herbs served with one of our special dishes
Moroccan couscous
Traditional steamed couscous with seasonal vegetables cooked in our special sauce.
Veg biryani
Fresh vegetables and basmati rice cooked in layers flavoured with saffron and Indian herbs.
Mediterranean vegetables
In basil seasoning with grilled courgette,red onion grilled yellow pepper ,new potato, cherry tomato and garlic.
Lamb sacrificed for the birth of your child.
Weight : 20 kg
Sex : male
Breed : Charolais, Ile de France, Texel, Suffolk
Origin : Ireland and United kingdom
Offal : plucks
Sold out.
Exceptional Offer for the Holy month of RAMADAN, available from the 1st of APRIL 2020
Order your sacrifice
To your address, or nearest collection point, choose the delivery method that suits you
You will be informed by email of the availability of your package
Sacrificed Celebration
Adha’s EID or Kebir’s Eid
We have more than 10 years’ experience in sheep breeding to produce lambs and other cattle. All our animals are reared with plenty of room to roam. We make sure that all our animals are in excellent health and been sacrificed in the appropriate Islamic way.
What is Qurbany ?
Qurbani is the Islamic sacrifice of a goat & cattle between the 10th and 12th days ofDhul-Hijah, the final month of the Islamic calendar. It is a sacred act to honour the tradition of the blessed Prophet Ibrahim (as) and Ismail (as) and their story of sacrifice and devotion to Allah (swt). Sacrificed meat is distributed among the poor and needy across the globe.
SLAUGHTERED EID’S SHEEP
All our animals are bred with plenty of space to move around. We make sure all that our animals are in excellent health and been sacrificed in the appropriate Islamic way.
WHY CHOOSE US
Outdoor breeding
from Ireland and the UK
Directly from your
framer
Appoint your wakil to
perform the sacrifice on
your behalf
The color of meat is light,
its grease is white and fixed consistency
Purchase a full carcass or pre cut and vacuum packed.
No intermediary between
the slaughterhouse and the customer
Home Delivery service
OUR ACTIVITY
