Greenogue Business Park in Rathcoole is the place to find one of Dublin’s most progressive butcher’s outlets. M&K Meats have their own processing house which serves the wholesale trade and The Market Butcher, the retail outlet next door. This little shop is always buzzing with deals and plenty of advice from the counter staff as to how to cook and serve your meat. But what is particularly interesting here is the quality of meats from regional areas.

Last year saw the launch of Lambay Island beef, qualty Irish beef reared on the unique grazing on this tiny island just off the east coast close to Dublin. Beef cattle raised on Lambay Island include Angus, and cross bred cattle from Galloway, Angus, and Limousin, all known for their superlative eating quality. Lambay Island beef from M&K meats is loved by customers and chefs – including Michelin starred Ross Lewis of Chapter One and Derry Clarke of L’Ecrivain. Other produce from Lambay includes wallaby – yes you read it correctly! – introduced in the 1980’s, plus lowland lamb, venison and wild rabbit.

Also included in the regional specialities at M&K meats is Connemara Hill Lamb from the region just west of the Corrib System, where unique grazing  include heathers, herbs and wild grasses. This award winning lamb has PGI status, (Protected Geographial Indication) which means it is a protected Irish local food which can only come from this area. From Kilkenny comes Irish Rose Veal, from the Madigan family farm in Windgap Co.Kilkenny. All these items are avaiable on request and to the wholesale trade for restaurants and chefs!