Here at Rodgers Meats we believe that Northern Ireland has an enviable position within the global meat industry, with rich green pastures and good animal husbandry.
The best end-product demands the best of raw material; the best grass makes the best beef…This applies to every industry but particularly to the meat trade where customer satisfaction, quality and taste are of paramount importance to us and our customers.
Our beef is hung and matured for at least 21 days in order to give our customers a premium product, all reared within Northern Ireland from quality assured farms.
We vacuum pack as many items as possible of completely boneless defatted beef, i.e. ready to slice meat. The ability to trace our products from farm to dispatch and use the highest quality of raw materials combines to deliver customer requirements of a premium product.