Rick Higgins’ family opened their first butcher shop in Dublin back in 1880, and since then has grown to be renowned as one of the leading innovators in butchery and dry aging meat specialists in Ireland. The team of butchers work closely with select purveyors to ensure the consistent quality of meats.
Their in-house master butchers hand-select individual cuts of meat that are to be dry-aged to ensure only the highest quality meats are used. Prime Irish beef is dry-aged for a minimum of 28 days and Irish lamb for a minimum of 14 days. In their dry aging room, the meats natural enzymes break down the fibres and connective tissues while evaporating most of the water weight. This process brings a delicious flavour and texture to the meat, creating an impeccably crafted product.