From farm to restaurant.

Irish farmers are our most essential ingredient, and we’re proud to work with over 12,000 of them who supply the quality cuts for our burgers. Each and every one of them is Bord Bia Quality Assured.

Beef to burgers

Our butchers prepare whole cuts of beef – then mince and shape it. There’s nothing else added. Because our blend of fresh and frozen mince holds the burgers together.

Simply delicious

Now, our restaurant teams know how to make a great tasting burger. They don't use fat or oil as our hot plates cook the burger patties from both sides at once. Then it’s a pinch of salt and pepper before we dress and serve to you. You lucky people.


How are we improving the sustainability of our beef?

By investing in research and working with Irish farmers we’re cutting the carbon footprint of our beef

Regenerative beef

Learn more about regenerative beef farming in this short film.

In February 2021 we launched our most recent project with FAI Farms, to help us better understand the benefits of applying regenerative principles to beef farming, using adaptive multi-paddock grazing for cattle. We expect this will deliver environmental benefits such as better soil health, a greater diversity of wildlife and species, and increase the removal and storage of carbon by adopting this approach. Learn more about the project in this short film.


Supporting best practice in beef farming

In 2015, we supported the establishment of a beef innovation farm. The Newford farm, established by Dawn Meats and Teagasc, with additional technical assistance from the Irish Farmers Journal, has the aim of demonstrating best practice in sustainable suckler beef production. The farm is showing how it is possible to generate a viable family farm income and improve profitability when operated to the highest level of technical efficiency and best practice. It acts as a shop window for new technologies, with data available to interested parties.

Helping farmers to reduce carbon emissions by over 23%

We’ve invested over €1m into studying carbon reduction on beef farms in Ireland and the UK. The farms involved saw their carbon emissions reduce by over 23% during the six-year study.

Sharing best practice

We’re working with Irish and British beef farmers through our Sustainable Beef Network to share knowledge and learn from industry experts.


Meet the Flagship Farmer

Read about Ray and Mary’s family-run farm.

Ray and Mary took over the 105-hectare sheep and beef farm in County Offaly, Ireland, in 1977. With various economic changes over the years, Ray reduced the size of his sheep flock while increasing the number of cattle on the farm. In 2009, their farm was the first McDonald’s European Flagship Beef Farm to be approved.

Meet the Flagship Farmer

Read about John and Catherine’s farm which has been in their family for five generations.

John and Catherine’s farm in Co. Waterford, Ireland has been in the family for five generations. It currently supports a suckler herd of 200 cows producing finished beef animals. John has supplied beef cattle to Dawn Meats, McDonald’s beef supplier, for the past 26 years and has been a Flagship Farm for McDonald’s since 2013. John is an active member of The Agriculture and Food Development Authority (Teagasc) and has hosted farm walks with Teagasc to facilitate knowledge transfer among fellow farmers.


Every egg we cook at breakfast is Irish and free-range

We use 100% chicken breast meat

Find out all about our 100% Irish bacon

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