Our fourth generation farm at Gortnagarn in the highlands of Co. Tyrone has a proud heritage as a fine heard of mixed grass fed cattle including native breeds such as Angus and Hereford. These breeds provide superior meat and do not require routine medication.

Where necessary we use traditional, natural remedies instead of pharmaceuticals. The cattle spend the winter outside, where possible, making them healthier and tastier.
Our farm is made up of pockets of land. The calves are reared at Inishative, an expansive mountain farm, rich with heather and diverse flora and fauna which make it an idyllic playground for new born calves. The young beef cattle are then brought down to the hill pastures at Gortnagarn. Here they are fattened on the lush grass full of clover and buttercup that grow on the sandy loam soil so characteristic of this area.

People complain about the weather in Tyrone, but it’s the soft mizzly rain that gives the grass and our meat their sweetness. There is no need for chemical fertilisers which force growth in the pasture and the beef. This slow easy pace is absolutely crucial to the distinctive taste and texture of our meat.

We’re careful not to undo all our work with the high stress other cattle suffer at slaughter. We choose Oakdale Meats for its proximity to our farm and for its humane conditions. Here tens rather than hundreds of animals are killed daily. This allows better handling of the meat.

Uniquely, we choose traditional hip-hanging, which spreads the weight throughout the carcass, and gives it a very distinct tenderness. We also dry-age our beef, which allows the meat to hang on the bone for a full four weeks, enhancing its inherent flavour and deep red hue. These processes take more time and cost more but our beef is a vast improvement on the now universal vac-packed beef produced elsewhere.

We pride ourselves on our high standards. These are achieved by constantly assessing and reassessing every aspect of our business. We do this by constantly listening to our customers and staff and by keeping abreast of new developments within our industry.

Having our own farm and our own shops in which to sell our own beef allows us to give our customers that essential element of trust that every customer requires when they purchase meat today.

“This is not just British or Irish beef. Its not even just beef from County Tyrone. Its beef from McGee’s Farm, made to a very particular process, and sold exclusively at McGee’s by skilled and experienced butchers.

We hope you enjoy it.”