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With nearly two decades of expertise, we place skill, time and passion into our profession every single day, both in our butchery and our products.

MALLOY’S KNOWS MEAT.

Butchery is something we’ve mastered – it’s more than a practice, it’s a craft.

We believe every piece of meat – whether it’s for a weeknight dinner or Sunday roast – deserves respect and must satisfy with every bite. That’s why we proudly serve only the finest, carefully sourced produce so quality can always sit at the top of your table.

Malloy’s is a cut above the rest and our profession extends to every chop, joint, sausage and steak that’s all prepared in house, just for you.

JAPANESE WAGYU

ITO A5 Sirloin BMS 7-8
From the formidable ITO on the south island in Japan.

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MIKE MALLOY

Mike Malloy boasts 16 years’ experience as a professional butcher, having joined the trade at 14 years old when his father sent him to a local butchers shop as a way to make him work hard at school. He specialises in craft butchery and also farms some of his own beef, including a Jersey-wagyu cross coined ‘Jagyu’.

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PORK
LAMB
POULTRY
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