Exceptionally Tender Beef

All our Meat is Dry Aged for at least 26 Days
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FANTASTIC WEEKLY OFFERS

Daily and weekly offers on all types of meat, sauces and ready made meals.
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About Corrigans Butchers

About Us

The name Corrigan is synonymous with butchering in Dublin since the early 70's. Corrigan's of Wexford Street was a well known shop for traditional butchering in its day.. Corrigans of Finglas was established in 1983 by John Corrigan, uncle of the present day owner Jason Corrigan. Jason is a third generation award winning master craft butcher coming from a family steeped in butchering history. The shop is very traditional with a modern twist to cater for a wide variety of palates. Whether it be your Sunday roast for a tasty family meal or speciality cuts or just an enticing ready-to-cook meal, our award winning shop is always here to "MEAT" your needs.
CHOICE
A good butcher isn't offering you a pack of two steaks for a tenner – he’s offering you up to 600 different products. And as for those steaks? How thick would you like them cut?
FLEXIBILITY
Cooking for one? Or just fancy a single sausage? The butcher is your man – not only is it cheaper, but by just buying what you need, you cut down on any potential waste.
QUALITY
Butchers live and die by the quality of their meat, and you’re going to struggle to find anything better in a supermarket. Taste the difference!

MORE THAN JUST A BUTCHER SHOP

In our exciting shop you will find excellent quality beef, lamb, pork, poultry along side a selection of fresh seasonal vegetables to suit every taste.

FRESH MEAT

SEASONAL VEGETABLES

FRESH FISH

PREPARED MEALS

Our Team

Meet our team member

Jason Corrigan

Jason Corrigan

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Mark Heaney

Mark Heaney

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Contact Info

  • 01-834-4643
  • info@corrigansbutchers.com
  • http://corrigansbutchers.com
  • Corrigans Butchers
    1 Fitzmaurice Road,
    Finglas East, Dublin 11

  • Telephone:+353 (0)1 834-4643
    FAX:+1 800 889 9898
    E-mail: INFO@CORRIGANSBUTCHERS.COM

Meat Guide

Beef Steaks

The ultimate in fast food! Steaks are a very versatile cut and very quick to cook as well as being a healthy option. There are a number of different types with differing attributes and cost and once you have worked out which one you would like, our steak cooking guide will help you cook it to your taste.

RUMP STEAK

One of our favourites, this is a lean, tender cut but full of flavour. It is great as a steak ...
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RIB-EYE

An ever more popular steak, this is an extremely well marbled steak with a seam of fat running through the ...
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T-BONE

At Corrigan’s butchers , we call this the lovers’ steak as it is a great one for sharing. Cut from ...
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SIRLOIN

An extremely tasty and tender steak with a good cover of fat on the outside and well marbled through the ...
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FILLET

The most expensive cut on the animal, this is extremely lean and tender. It is mostly cooked as a steak ...
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BEEF – ROASTING JOINTS OFF THE BONE

There are a number of different beef roasting joints and it can be difficult to choose which one is suitable for your occasion. We have listed all our joints below with their various attributes. Boneless joints have the advantage of being easy to carve but do not have the benefit of the flavour which comes from the bone. However you can always ask for some bones to roast the beef on top of.

RUMP STEAK

One of our favourites, this is a lean, tender cut but full of flavour. It is great as a steak ...
Read More

RIB-EYE

An ever more popular steak, this is an extremely well marbled steak with a seam of fat running through the ...
Read More

T-BONE

At Corrigan’s butchers , we call this the lovers’ steak as it is a great one for sharing. Cut from ...
Read More

SIRLOIN

An extremely tasty and tender steak with a good cover of fat on the outside and well marbled through the ...
Read More

FILLET

The most expensive cut on the animal, this is extremely lean and tender. It is mostly cooked as a steak ...
Read More

SHOULDER

BEEF – STEAKS

The ultimate in fast food! Steaks are a very versatile cut and very quick to cook as well as being a healthy option. There are a number of different types with differing attributes and cost and once you have worked out which one you would like, our steak cooking guide will help you cook it to your taste.

RUMP STEAK

One of our favourites, this is a lean, tender cut but full of flavour. It is great as a steak ...
Read More

RIB-EYE

An ever more popular steak, this is an extremely well marbled steak with a seam of fat running through the ...
Read More

T-BONE

At Corrigan’s butchers , we call this the lovers’ steak as it is a great one for sharing. Cut from ...
Read More

SIRLOIN

An extremely tasty and tender steak with a good cover of fat on the outside and well marbled through the ...
Read More

FILLET

The most expensive cut on the animal, this is extremely lean and tender. It is mostly cooked as a steak ...
Read More