The Scarlet Heifer is an award-winning family-owned and run business, by brothers Michael and John Collins. Michael and John are third generation farmers from the heartlands of County Meath. Between them they have over 40 years experience in the meat industry, and are dedicated to providing real quality.

By using their own beef and lamb as well as carefully selected partner producers they can tell you exactly the field which your animal came from. They are dedicated to providing their customers with the best tasting meat and the full traceability of the Farm to Fork philosophy. The Scarlet Heifer is unique in this time of mass production and you will not find many establishments purveying beef and lamb who can boast the same.

The Scarlet Heifer concentrates on using traditional beef and lamb breeds such as Angus, Herefords and Suffolks. By using these breeds, coupled with traditional farming methods in a modern day system, The Scarlet Heifer produces a product that has an abundance of flavour and taste. Their beef is hung for 21 days and their lamb for 14 days to allow it to mature naturally which enhances the tenderness of their products. Their dedication to the process guarantees a product that is of the highest quality for cooking and eating.