9, Moira Industrial Estate, 34 Old Kilmore Rd, Moira
Craigavon BT67 0LZ

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Our Story

The Provenance of Hannan Meats

Hannan Meats sources, produces and supplies a range of fantastic meat products. We were established in 1991 and, all these years later, we still serve our first 5 clients - as well as some of the finest restaurants, hotels and retailers in the UK and Ireland.

Peter Hannan, founder and owner of Hannan Meats, was born into a farming family and grew up on a beef and sheep farm in Co. Kildare, Ireland. He began slaughtering and selling his own meat at the tender age of 11. By the time he had turned 14, he was already becoming an experienced meat farmer, and aged 22 he was running abattoirs in America.

For a future that would be spent hand-picking the very best cuts of meat for some of the most exacting clients in the industry, apprenticeships don’t come much better.

INGRAINED IN AGRICULTURE

Coming from farming stock, Hannan Meats is still ingrained in the world of agriculture. We work with 120 farmers - most in Northern Ireland, all in Ireland - who are all tried and trusted professionals; all producing the highest quality meat we demand.

Continuing that close relationship with the farming of our products, we are also 50% stakeholders in the renowned Glenarm Shorthorn Beef scheme. 

Deeply flavourful rib, sirloin and fillet of Himalayan salt-aged Glenarm Estate beef supplied by Peter Hannan, who owns copyright in the charm of the Irish
— Fay Maschler
  • The most gloriously beautiful joint of beef we have seen in a while. The fat is amazing. - 2014 Great Taste Panel
  • We have been buying some fantastic Moyallon sweet-cured, smoked bacon chops from Hannan Meats in Northern Ireland, which were awarded a 3-star gold in the Great Taste Awards. - Mark Hix
  • Deeply flavourful rib, sirloin and fillet of Himalayan salt-aged Glenarm Estate beef supplied by Peter Hannan, who owns copyright in the charm of the Irish - Fay Maschler
  • I didn’t use to be a big fan of Father’s Day, but if the children presented me with a great hunk of Peter Hannan’s Salt-Aged Glenarm Beef, I’m definitely prepared to reconsider. - Tom Parker Bowles