Award success fuels butcher’s expansion

Award-winning Northern Ireland butcher McCartney’s is planning a major expansion of its corned beef production that will triple the size of the business, and see the opening of a new deli specialising in Northern Irish artisan foods at its Moira site.

The investment has been prompted by the success of the firm after its premium corned beef was named supreme champion in the UK Great Taste Awards last year.

Director George McCartney, who runs the shop with this brother Gordon and his two daughters, said: “Growth in sales of corned beef has been sensational over the past year.”

“We gained over 10 major accounts in Britain and supplied our corned beef to customers in many other parts of the world since winning the Supreme Champion in last year’s UK Great Taste Awards.”

The butchery business has recently added upmarket London gourmet food store Partridges to its portfolio, along with Chatsworth House Farm Shop, Gonaldson Farm Shop in Nottinghamshire, Turnbull’s Deli in Shaftesbury and Farmer Copley’s in West Yorkshire. The firm also supplies Fortnum & Mason, Selfridges and the Cadogan Hotel in Knightsbridge.

“We are currently producing around 150kg of corned beef a week to supply a steadily growing list of regular customers especially in Great Britain,” he said, adding that the company has changed the image of corned beef among top chefs in Great Britain and the Republic.

The award-winning corned beef is made from heels of silverside from Limousin-sired, grass-fed cattle, which is dry-cured for 15 days before being cooked overnight, hand-shredded and pressed.

“The deli will give us more space to showcase our own huge range of products and also to present other excellent food from artisan products from other parts of Northern Ireland,” he added.

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