Our aim is to produce premium grass-fed beef direct from our herd that is fully traceable from our farm to your fork. Our Story:
The Lynch Family have been producing top quality pedigree Hereford & Angus cattle in Droumdaniel, Bantry for almost 40 years. From a young age, we spent our free time helping on the farm where our interest in agriculture and food was born. This interest was furthered thr
ough our 3rd Level Education with John choosing to study a BSc. Food Science in UCC, Clodagh is currently studying Food Marketing and Entrepreneurship in UCC while Eoin, a graduate of BSc. Instrument Engineering from CIT has recently completed his Certificate in Agriculture through Clonakilty Agricultural College. Proud of our produce and tired of being subjected to poor market prices for our cattle by meat factories, we began to explore the concept to market our own beef directly to the end consumer. We saw the potential for a high quality Hereford and Angus beef product which guarantees exceptional marbling and wonderful flavour that is fully traceable. After months of planning, videocalls and market research, in February 2021 we launched our first batch of 7kg Beef Boxes. Each box contains a selection of both prime and household cuts of meat which gives the consumer a variety of options to choose from to form the base for some beautiful meals. Our Farm:
The Lynch family have been farming in Droumdaniel for over 100 years. Throughout this time, The Droumdaniel farm enterprise has changed significantly, evolving from transporting milk in churns by horse & cart to the creamery, to what is now a successful pedigree beef herd. Driven by the quota limitations in dairy farming, in 2004 the decision was made to transition from a mixed beef and dairy farm to a full scale pedigree beef farm. Our cattle have the luxury of grazing over 150 acres of land overlooking the picturesque Bantry Bay. Our farm is Bord Bia Quality assured which guarantees that best practices are used at all times in line with current legislation, relevant industry guidelines and international standards. Location
As the name suggests, we are located in the heart of beautiful Ballylickey, overlooking Bantry Bay with views of Whiddy Island, the Caha Mountains and the Beara and Sheeps Head Peninsulas. Part of the land that our cattle graze is located alongside the water’s edge with the cattle soaking up the best of the sea air which further enhances their red and black coats during the colder months. Our Beef:
On our farm, we breed pedigree Hereford and Angus cattle under the Droumdaniel prefix. These two breeds are world renowned for their high level of intramuscular fat, tenderness and flavour. As environmental and sustainability issues have become a hot topic, particularly in relation to beef farming, there has been renewed interest in the Hereford & Angus breeds with their early maturity and ability to finish economically with low input. Herefords can provide the consumer with excellent meat produced in a system that benefits the animal and environment. One of the key characteristics of meat sought after by Chefs around the globe is a high degree of marbling. Hereford and Angus beef is genetically superior to the other breeds on the market as a source of this. Natural flecks of intramuscular fat are visible throughout the various cuts which provide enhanced flavour, juiciness adding a succulence to the meat. Ageing
Our beef is dry aged for 21 days by our local craft butcher. This allows the natural enzymatic and biochemical processes to take place that result in the improved tenderness and flavour of the meat. Dry ageing improves the eating quality of the beef by deepening its flavour and improving its texture.
