From farm to restaurant.

Irish farmers are our most essential ingredient, and we’re proud to work with over 12,000 of them who supply the quality cuts for our burgers. Each and every one of them is Bord Bia Quality Assured.

Beef to burgers

Our butchers prepare whole cuts of beef – then mince and shape it. There’s nothing else added. Because our blend of fresh and frozen mince holds the burgers together.

Simply delicious

Now, our restaurant teams know how to make a great tasting burger. They don't use fat or oil as our hot plates cook the burger patties from both sides at once. Then it’s a pinch of salt and pepper before we dress and serve to you. You lucky people.

In February 2021 we launched our most recent project with FAI Farms, to help us better understand the benefits of applying regenerative principles to beef farming, using adaptive multi-paddock grazing for cattle. We expect this will deliver environmental benefits such as better soil health, a greater diversity of wildlife and species, and increase the removal and storage of carbon by adopting this approach. Learn more about the project in this short film.

Supporting best practice in beef farming

In 2015, we supported the establishment of a beef innovation farm. The Newford farm, established by Dawn Meats and Teagasc, with additional technical assistance from the Irish Farmers Journal, has the aim of demonstrating best practice in sustainable suckler beef production. The farm is showing how it is possible to generate a viable family farm income and improve profitability when operated to the highest level of technical efficiency and best practice. It acts as a shop window for new technologies, with data available to interested parties.