The Smokin’
Butcher
Our Favourites
Choose from our extensive selection of high quality, good value, specialty meats that are fully traceable
Dry Aging
Finest Quality Meat
Only the finest quality meat is used in Hugh Maguires, a tradition that has stood the test of time since 1991
From his mother’s kitchen to his smokehouse, Hugh Maguire, The Smokin’ Butcher, is a seasoned butcher with over 30 years’ experience.
Beef
Dry Aging
The Process
0° to 4 °C
Humidity 61-85 %
Shrinkage rates 6-15%
Dry aging is the process where beef carcasses or primal cuts are hanged and aged for 28 days under controlling environment conditions in a refrigerated room with 0° to 4 °C and with relative humidity of 61-85%.
Patrick Kickham
Just ate another steak from Hugh Maguire butchers and I can safely say that it is the best steak I have ever eaten!! Hugh hand cut it himself and the garlic butter to top it off is amazing!!!
Multi-Award Winning
Oour blog
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