Products from Coolanowle Organics

All our beef comes from our own farm supplemented by produce from a few select local organic farms. This provides full traceability from farm to table. Our beef is killed at a local abattoir and is hung (not aged in a vac bag) for at least 2 and more often 3 weeks. The breeds we use area  British Fresian/Limousin cross, Hereford & Angus. Our beef is feed on a clover grass sward and organic corn from our own farm.

There is no use of any hormones and antibiotics are only used in medical emergencies. The quality of our beef can only be appreciated by its taste and flavour. Our mince is from top quality lean meat.

Our corned beef and spiced beef are produced by dry-curing selected premium cuts eg, brisket & silverside. The dry-curing process means there is no added water or phosphates contained in our products.

Our lamb comes from our own farm plus a few select local organic farms that again allows for full traceability. The lamb is killed and hung for 1 week at our local abattoir. On the farm we have Belclare / Texel cross lambs. All our lambs are fed on a clover grass sward and no cereals are used in the fattening of lambs.

Our pork and bacon also comes from our own farm and a couple of other local organic farms. Our sow breeds are either Saddleback or Gloucester Old Spot and they are crossed with a Duroc boar for our pig meat. Our pigs are kept outdoors and are allowed to graze and forage in the fields and are fed cereals from our own farm.

As a consequence of this you will find that our pork and bacon will be a little bit fatter than the conventional ‘factory’ pork or bacon but the difference in taste is incomparable. Our pigs are also killed at a local abattoir.

We make our own sausages that contain 90% approx top quality beef and pork. We dry-cure our bacon and ham which means there is no added water unlike a lot of bacon and most hams on the shop shelves.Chickens come from the farm of JJ Ahern in Midleton Co Cork