Beef, Lamb, Pork & Bacon.
Specialising in Spiced Beef, Dry Aged Beef, Spring Lamb, Speciality Sausages and Polish Meats
Trading Hours: Mon - Fri: 08:00-17:30
Contact Name: Tom Durcan
Contact Address: Unit 11, Princes Street Market, Cork
Contact No: 021 4279141
Email Address: firstname.lastname@example.org
Shop Online : http://www.localmarkets.ie/Cork-Local-Producers/Tom-Durcan-Meats-c177/
Twitter : @TomDurcanMeats
Facebook : www.facebook.com/TomDurcanMeats
Online Sales for Local Delivery
Tom Durcan Meats specializes in sourcing and selling the finest quality local meats available and stockists of prime quality dry aged Irish beef, succulent Irish spring lamb, locally produced fresh Irish pork and the freshest homemade specialty sausages.
The butcher shop, founded in 1985, is located next to the fountain in Corks Old English Market, this historical landmark building in Cork city centre.
Tom Durcan’s ethos is to always have fresh, Irish sourced prime quality meat available that is locally sourced, specailly butchered, and used by the best restaurants in country.
The beef you will find at Durcans come from Irish cattle that are less than two years old and maize fed for at least three months. He also stocks, prize winning Irish Hereford beef, renowned for its rich flavour. All stocks are butchered and aged accordingly, with prime cuts being dry aged up to 28days.
Another speciality at Durcans Meats is the prize winning sausages. These are made daily on the premises in a range of flavours. Tom and his team welcome any new flavour or recipies ideas and will even make bulk amounts to customers specific recipies.
Durcan Meats stocks the fresh pork which is sourced from Liam Ryan’s farm in Kilbrittian and salughtered by Donal Lordan in Ballinspittle, West Cork. This is delivered the day after slaughter to ensure the freshesr pork availabe in Cork city today.
Tom is a master of traditional spiced beef. It has won him honours two years running, including a gold medal from the Craft Butchers of Ireland. Tom chooses his meat from the eye of the round cut, next to the topside, but he also spices rib of beef, brisket, and ox tongues and sometimes lamb’s tongues too.
The quality of Durcan’s meats is obvious by his customer base alone and he is proud to stock some of the top eateries in Cork, including Augustines, Cronin’s Pub, Fenns Quay, Nash 19, and The Farmgate.