At Rathmines Butchery, good produce is only the beginning. From trusted suppliers and in-house preparation to house-made hams, bacon, sausages, pies and dry aged beef, every product is chosen and prepared with quality, flavour and consistency in mind.
Rathmines Butchery still does many things the traditional way. The team breaks down body beef in-house, prepares products by hand, and works with trusted suppliers across beef, lamb, poultry, eggs and selected premium cuts.
The shop’s body beef is sourced through Alexander Downs, with Angus and Angus-cross beef that is physically broken down by the butchers in-store. The majority of the shop’s lamb is also sourced through the same supplier.
Chicken is sourced from Lailonica Poultry, eggs come from Local Yolk, and selected premium beef products are sourced through trusted suppliers including Riverina and Pinnacle, chosen for quality, marbling and consistency.
This approach gives the team more control over what goes into the cabinet and allows customers to ask real butchers for advice on cuts, cooking methods, special orders and what is best that week.
A lot of what you see in the cabinet is made on site by the Rathmines Butchery team.
The house-made range includes sausages, sausage rolls, pies, hams, bacon, kranskies, jerky, marinated cuts and ready-to-cook favourites. It is a hands-on process that starts early each day, from setting the display cabinet and breaking down beef to making sausages, preparing hams and bacon, filling orders and keeping the cabinet fresh.
The difference is in the detail. Sausages are made to recipe, not to a price. When a sausage says tomato and onion, ginger and shallot, or another flavour, those real ingredients are used, not just flavouring.
Rathmines Butchery’s hams and bacon are made using a slower, more traditional process.
The hams are cured over a week, then cooked and smoked using the shop’s own recipe, methods and selected smoking timbers. It is not a rushed process, and that time helps create the flavour, colour and texture customers come back for.
The same care goes into the shop’s bacon, kranskies and other smoked products, with availability changing depending on what has been prepared and what is ready in the cabinet.
Dry aged beef is one of Rathmines Butchery’s specialty products.
The shop’s dry aged beef is aged for around 40 days in a controlled cabinet using pink rock salt bricks, carbon filters and ultraviolet light. This process allows the natural enzymes in the meat to break down muscle fibre and connective tissue, creating tenderness, texture and a deeper beef flavour.
Rathmines Butchery predominantly dry ages Viking cutlets, as this cut ages well and has become a customer favourite. Dry aged beef is regularly staged to be available, but pre-ordering is recommended to avoid disappointment.
Rathmines Butchery also makes a range of pies and ready-to-cook favourites in-store.
Staple pie flavours include chunky beef, cheese and bacon, curry beef, pepper steak, and brisket and jalapeño, with other flavours available from time to time depending on what the team is making.
Pies are available hot and ready to eat, or cold to take home and cook. The cabinet also changes regularly with new products, seasonal favourites, marinated cuts and easy dinner options.
Many products at Rathmines Butchery are gluten free, including the shop’s sausages, hams and bacon. Gluten-free pies are also available.
Crumbed products contain gluten, and some products may require care in handling. If you are shopping for gluten-free or dietary needs, please speak with the team. They can advise what is suitable and, where possible, prepare products from a separate area to reduce cross-contact.
Rathmines Butchery’s products have been recognised across sausages, burgers, jerky and ham, reflecting the same focus on quality that goes into the shop’s house-made and butcher-prepared range.
Not everything is always displayed in the cabinet, but the team can often help with special requests.
Customers can ask about dry aged beef, offal, specific cuts, larger orders, catering quantities, seasonal products, gluten-free options and cooking advice. Availability can change week to week, so it is always worth speaking with the team if you are planning ahead.