About
Irvine’s Family Butchers Est. 2008
Heritage
Our family have been farming lands at Shanco Lisbellaw for over 3 generations. Specialising in Hereford and Angus cattle, we have been in the beef industry for the best part of 100 years.
Craft
Gary started learning the butchery craft at an early age, and after 15 years in the business did he decided to set up on his own. Maguiresbridge, only 4 mile from the family farm, was a brilliant opportunity and he has been serving the local customers here for over 10 years now. He opened a second shop in Fivemiletown in 2019.
Dry Aging
We have always believed in dry aging our beef, as it intensifies the flavour of the meat and allows natural enzymes time to break down connective tissue in the muscle leaving a much more tender product. We hang our beef for a minimum of 36 days on the bone, giving what we believe to be the optimum taste and texture.
Journey
Our butcher counter at first offered traditional produce from poultry, lamb, pork and beef.
Sourcing beef from our own farm, and developing links with local farmers to ensure the best quality meat on sale, we quickly saw an opportunity to grow the business by wholesaling to local retailers, offering quality meats for great value in a convenient location for the customer.
We further extended our range when we launched our Heat to Eat products, using our own meats to make family favourites such as pies, lasagne and chicken and broccoli bake, all made on site in Maguiresbridge in our own purpose-built kitchen. Establishing another butcher counter in Fivemiletown has further developed our brand awareness into Tyrone.