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Food Safety

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Irish Country Meats believes in “quality in, quality out”.  We ensure that the first stage of sheep meat processing, product sourcing, starts from a position of high quality. Only then, with further quality systems and processes in place, can we ensure that we finish with an equally high quality end product. 

We have put processes in place, from farm to fork, to make sure that we maintain a consistently high quality output on a permanent basis. You can read more about these processes at the links below:

Livestock Traceability

Ireland has the most comprehensive lamb traceability system in Europe, regulated by the National Sheep Identification System (N.S.I.S.), while being monitored and controlled by the Department of Agriculture and Food...

Quality Assurance Scheme

Irish Country Meats pioneered farm to fork traceability by being the first company in the Irish sheep meat industry to plan and introduce a Lamb Quality Assurance Scheme. The Code of Practice, formulated in conjunction with Irish Country Meat’s key customers...


Irish Country Meat’s state of the art processing facilities are Grade A EFSIS (European Food Safety Inspection Service) accredited. EFSIS was founded in 1989 when the Meat and Livestock Commission and Campden and Chorleywood...


HACCP (Hazard Analysis and Critical Control Points) is a control and monitoring system for hygiene practices in food production, supply and retail. The system is aimed at helping those involved in the food industry to meet and maintain the highest...





Irish Country Meats, Bayland, Camolin, Co Wexford, Ireland. Reg No: 318074