Ireland has an enviable reputation with vacationers. Some come for sentimental reasons like finding their roots and some come for the wonderful scenery and sense of history that can be found on the Emerald Isle.
But for those who a good steak or another beef-derived dish then, Ireland is usually on the bucket list due to the quality of its beef.
Liffey Meats – A QUICK HISTORY
One of the pioneers when it comes to getting that beef to the table is Frank Mallon of Liffy Meats. And it is Frank who is writing a new chapter in the Liffy Meats story.
This is a story that began well over a hundred years ago. It was in 1905 that Frank’s Grandfather, Mr James Mallon founded the company which has now built a reputation for quality and customer service built over decades, thanks to the current operators and owners – and generations of Mallon’s before them.
Today, the company is Ireland’s leader in the export of beef products to many destinations around the world. The beef is sourced from some of Ireland’s leading farms, ensuring superior quality.
THE LIFFEY MEATS DIFFERENCE
The ongoing success of Liffey Meats has only spurred Frank Mallon and his team to ever greater heights. A prime example is the fruit of Frank Mallon’s vision – the company’s new state-of-the-art processing facility. Frank’s investment vision of the facility has more than paid off. Liffey Meats is now in the process of increasing output to service the many customers who are clamouring for a superior, quality product provided by companies with a reputation for excellent customer service. It is the three factors, quality, superior, and a ‘customer first’ attitude.
However, Frank’s vision didn’t start and end at the processing facility. He attacked the problem from (literally, the ground up). When Frank Mallon assumed his leadership role at Liffey Meats one of the first actions he took was to reach out to the Farmers of Ireland. His reasoning was simple – if he could provide valuable advice on raising a prime cattle herd to farmers from all over Ireland then, all stakeholders could benefit.
Frank’s vision is nowhere better exemplified than in the continued growth, in raising healthy, content cattle, and in the company’s investment in people.
The facilities and lands that are under the supervision of Frank Mallon and Liffey Meat, allow cows some freedom from feedlots and access to green grass pastures. When it comes time for slaughter all animals are handled gently and in a manner developed to minimise stress.
The end result is that Frank Mallon and his co-workers can provide quality meat to an increasingly selective audience – the many people who demand a superior experience. It’s meat that is among the tastiest and most tender of beef products in the world.
A SENSE OF COMMITMENT
Over the past years, Frank has continued to refine and develop his ideas that are still shaping the way that the company does business, including its innovative supply chain management. However, Frank has always believed in the concept of ‘The Farm,’ and it’s built some solid foundations. It is this conviction that the quality of the beef produced in Ireland starts its journey on a farm.
The realisation that today’s consumer demands much more than a simple piece of meat, Frank has been focused on promoting the idea that the Irish farmer can become part of a team that can ensure that Ireland’s beef products can compete head-to-head with the world’s best. And meeting consumer demand about the provenance of their beef includes a commitment to farming methods that are focused on the cattle’s welfare.
Frank Mallon is well-aware that consumers have become a lot more discerning in recent years. He is also well aware that the needs of the target market need to factor into any business decision.
Frank also knows that quality determines just how attractive a piece of beef is to a diner. The Liffey Meat’s commitment to quality hasn’t changed over the generations, with Frank taking health and hygiene extremely seriously. The results of these efforts to ensure that the customer gets exactly what they ordered Quality Irish Beef), Frank Mallon has set in place stringent quality control measures that ensure the highest standards of hygiene at every stage of the production process. The result was both BRC and IFS approval – the twin seals of approval that provide the customer with that peace of mind that comes from knowing that they bought quality, tasty Irish Beef.
ENHANCING THE CUSTOMER EXPERIENCE
Frank – and everyone at Liffey Meat seems to be listening to unseen generations of the family extorting them to greater heights.
Frank’s attention has also focused on the customer experience, weighing in certain factors such as the appearance of the meat on the shelf. He has had the packaging redesigned with recyclable materials and packaged to be portion friendly. Previously Frank Malloy has overseen the tightening of internal quality checks to make sure that each piece of meat supplied by Liffey Meat is consistent in both the highest quality, but also in taste.
Liffey Meats is ably led by Frank Mallon, a man who is not afraid to think outside the box, and that could be one of the reasons that the company remains so competitive. However, perhaps it’s also something about taking pride in a family business that has its roots so deeply in the community. All that is abundantly clear is that Frank Mallon is a man committed to an industry and its people, the welfare of animals under his care – and the needs of consumers.