Our meat comes directly from our farm, ensuring 100% traceability — from farm to fork! Our Farm
I am Joan Gannon Sullivan and I, originally, came from White Rock in Longford. My parents were Michael and Mary Gannon. I have been a fully qualified butcher since 1986 — graduating from the Dublin Institute of Technology. When I opened my own business, my father who was a great judge of cattle supplie
d me with a number of them from his farm. He also had an abattoir and it is there that I developed my passion for the meat business. We always had a great name for quality cattle and I soon acquired my own reputation for excellent quality of meat. In 1995, I married Peter Sullivan; a fourth generation farmer who mainly bred Hereford cattle. Now, he also rears the Angus breed on our farm and we take great pride in these breeds because of their flavour and quality. All our cattle are grass-fed making our beef deliciously succulent and tender. We believe that one very important step in the production of excellent quality beef is the hanging of it. We hang beef for at least 3 to 4 weeks: allowing it to be dry-aged. Much longer than most butchers do with theirs. With our own cutting room that is HACCP approved, we can guarantee real farm-to-fork traceability as well as an excellent quality of beef. We acquired the prestigious Oval License, which lays down specific rules for the organisation of official controls on products of animal origin intended for human consumption. (854/2004).
— Joan Sullivan, 2013
