At Richie Doyle butchers we are the third generation in traditional butchering and retailing.

Our experience in butchering guarantees the highest standards across all stages of the supply chain: from selection, to aging, to end product perfect for your enjoyment.

We dry-age our beef. This traditional process ensures the meat develops its full flavours over time in a temperature controlled aging chamber. During this process the enzymes breakdown the muscle resulting in a more tender meat with a natural sweetness and a superb eating quality.

We use Angus and Hereford beef raised on the high quality green pastures of County Wexford, in association with local farmers who produce top quality cattle and sheep to our specifications. All of our lamb is also grass reared in County Wexford.