Welcome!

To Coolanowle Organic Farm

Organic Meat Ireland

Rooted in Nature. Raised with Care

We’re the Mulhalls! — a passionate family, we have been farming organically, in the heart of County Laois since 2001. What started as a personal commitment to real food has grown into Coolanowle Organic Farm & Organicmeat.ie, where we produce and share honest, traceable, and truly flavourful organic meat with people who care about what’s on their plate.

Jimmy Mulhall speaks about Coolanowle Organic farm

Certified by the Irish Organic Association

Free-roaming, naturally fed animals

No hormones, no routine antibiotics

Full traceability from pasture to plate

Organic isn’t just a label to us – it’s how we live and farm every day. Regular inspections keep us accountable. More importantly, they give you confidence in every bite.

Our Farm-to-Table Philosophy

Where quality begins with the land beneath our feet..

At the heart of everything we do is a deep commitment to quality, transparency, and taste.

All of our beef comes from our own farm, carefully supplemented with produce from a handful of trusted, local organic farms. This ensures complete traceability from our fields to your fork. Our cattle are raised on a natural diet of clover-rich grass sward and organic corn grown right here on our farm. No hormones are ever used, and antibiotics are administered only in cases of genuine medical need.

After being humanely slaughtered at a nearby abattoir, our beef is hung for a minimum of two weeks, often three, to develop depth of flavour and tenderness. Our mince is made from top-quality lean cuts, and the difference is unmistakable in every bite.

We take great pride in our corned beef and spiced beef, both of which are made by dry-curing premium cuts like eye of round and silverside. Our traditional dry-curing process means there’s no added water or phosphates, just a carefully balanced mix that includes a very small amount of sodium nitrite (less than 50 mg/kg).

Our organic lamb is sourced from select local farms that share our passion for high welfare and natural rearing. The lambs graze exclusively on clover-rich pastures, and never on cereals. As with our beef, the lamb is processed locally and hung for one week to ensure maximum tenderness and flavour.

We source our organic pork from a small number of carefully chosen producers, then hand dry-cure it ourselves to make our exceptional organic bacon. While organic pork and bacon are naturally a little fattier than conventional factory-farmed options, the flavour is incomparable. Our pigs are processed at O’Gorman Meats in Castledermot, Co. Kildare, maintaining our commitment to local and sustainable practices.

Our sausages are made in-house and contain almost 90% top-quality beef and pork. Just like our bacon and ham, they’re dry-cured — meaning no added water, and a flavour that speaks for itself.

We’re also proud to offer organic chicken from the farm of Margaret McDonnell, based in The Curragh, Co. Kildare — another partner who shares our commitment to high standards and natural farming.

We deliver our organic meat across the entire island of Ireland, including Northern Ireland.

Nose-to-Tail: Honouring the Whole Animal

At the heart of our work is a nose-to-tail philosophy — a respectful, sustainable approach that ensures every part of the animal is valued, not wasted.

This isn’t just about reducing food waste; it’s about celebrating the full flavour and nutrition that comes from lesser-used cuts, bones, and organs. When animals are raised organically, on nutrient-rich pasture, without synthetic chemicals or stress, every part of them is naturally more wholesome. From rich stocks to tender slow-cooked cuts, our nose-to-tail approach supports healthier soil, better animal welfare, and a deeper connection to real food.

It’s a return to the way our grandparents cooked — where nothing was wasted, and everything was done with care.