For the viewing pleasure of all meat lovers out there 🤤

I would use the Meat Merchant/Hannan Meats in Moira as often as possible and recently I had a wee behind the scenes look at where all the magic happens. The Gold Star of local produce!

It was a sight to behold, seeing such quality Glenarm Shorthorn beef going through the different line stages of the fine tuned 40day dry ageing process. From slaughter to reception to the meats final stage whereby it's allowed to settle next to the 12ft, 16.5tonne wall of pure Himalayan salt bricks it was an experience I'll not forget..

The 40day dry aging process is something that has been perfected with precision over the last 12+ years by Peter and his team and it was a pleasure to be shown this and spoken to in such detail about everything that goes on. The quality of the meat speaks for itself with the number of Michelin starred restaurants that use it across the UK and the fact Fortnum & Mason stock it over Royal Estate meat. I can vouch for it also but my opinion means less 😅 We're genuinely lucky to have to such amazing Meat here in NI, that is so widely sought after. If you're ever about Moira, call in and get yoirself an aged rib-eye steak, you won't regret it!

"The difference between good and great, is the attention to detail" – apply this to every aspect of life 💚

This isn't an ad and I never got anything free lol I'm just a curious foodie who asled and wanted to know more detail. I thought I would share the experience and pictures for this is our produce from our wee country and it makes me proud 🥲..

Big Love everybody and enjoy your Saturday, stay safe and well behaved 😅💚

by IYKYK-23

5 comments

  1. I wonder does the salt wall eventually become saturated and have to be replaced?

  3. This might be the best butchers in the north, hell maybe all of Ireland. Quality speaks for itself, but I think the prices represent good value too, it’s put me off eating supermarket muck and even most other butchers.

    Aside from the usual cuts their sharing steaks are immense just make sure you are using a meat thermometer so you don’t destroy it by cooking it anything other than rare

    (I suspect they are paying a fair bit more for it in fortnum and mason than the Moira shop!)

  4. Hannan is definitely the best butcher. I make a point of calling any time I’m close to Moira, and I’ve never been disappointed. It really shows up the quality you get compared to supermarkets that you’ll never use them again.

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