The cleaver's edge meets well-worn hands as Robert Mee works his craft, each precise cut carrying echoes of childhood mornings on his family's Irish farm. A decade of perfecting his butchery skills couldn't erase the pull of home - nor dilute the lessons learned watching animals raised with care. Today, these values live in every slice at HERD Butchery, where heritage and modern ethics find common ground. Fate brought Robert full circle to the same wooden blocks where he first learned under Brian McEntee's watchful eye. Now the space hums with new purpose, its timeworn tools joined by a philosophy as sharp as the blades. Here, meat tells a story - of pastures tended by neighboring farmers, of animals raised slowly and slaughtered humanely. This is butchery reimagined, where Robert bridges past and present. The shop's white tiles gleam with the same pride his father took in their farm, now channeled into championing Ireland's sustainable producers. Each customer leaves carrying more than quality cuts - they take home a piece of Robert's vision, where respect for the craft means honoring every step from soil to supper.