Last Thursday, I had the pleasure of being on Pat Kenny’s new radio show on Newstalk. On the show we discussed my new book, co-written by Katy McGuinness, the Irish Beef Book which is full of tips, advice and recipes to help you get the best from your beef. We also talked about the art of butchery covering the complete process from raising and slaughtering the animals, the complex process of maturing the meat to develop flavour, the skills needed to butcher the whole carcass and the importance of communicating your message to the customer.
Last weekend I was delighted to appear on Marian Finucane’s RTE Radio 1 show to discuss the best way of coping with the stress of Christmas. We discussed the stress people put themselves under when deciding what to cook for Christmas dinner. I talked about the differences between the two main breeds of turkey – the white and bronze, the tradition of buying a turkey from your butcher and the alternatives for Christmas dinner including the traditional free range goose.
This morning I had the pleasure of talking with Keelin Shanley who was filling in for Sean O’Rourke on RTE Radio 1. We discussed what “Spiced Beef” is made from and how the recipe originated in Cork during the 16th and 17th centuries. At that time Cork was one of the largest exporters of beef in the world and was also a very important shipping port for spice traders. At James Whelan Butchers, we’ve been using the same recipe for making Spiced Beef since 1960 and you can find this recipe in my latest book, co-written with Katy McGuinness – The Irish Beef Book.
‘There has long been a shyness, almost a taboo, about butchery. To me it is an art, a craft, something to be celebrated and I want to tell people about it. I find myself marvelling at the animals I rear and the link they provide between us and the land. These gracious, primal animals provide us with food that keeps us healthy and strong. I am responsible for making sure that every part of that animal that is a source of nourishment can be used as such. It is a calling, a purpose, and so much more than just a job.’ Pat Whelan
Immersed in the world of meat since he was a child Pat Whelan, a fifth generation butcher, has learned the skills of the farmer, the stockman, the slaughterman, the butcher, the shopkeeper and the business man. Fundamental to all of those skills is his goal to ensure the successful journey of high-quality meat from farm to fork.
This morning I had the pleasure of talking with Sean O’Rourke on his new show “Today with Sean O’Rourke” on RTE Radio 1. On my visit we discussed among other things my new book the “Irish Beef Book”, which I co-wrote with the talented Katy McGuinness. In this book I share the benefit of inherited expertise as a fifth-generation farmer and butcher, empowering readers with the knowledge to seek out the very best beef available.
“Behind a contemporary glass wall stand three lectern-like butcher’s blocks. This is where James Whelan Butchers’ in-house experts take to their spotlit “stage” much like performers in a play.
It is the theatrical cut and thrust of boning a carcass that is part of the butchers’ unique selling point in Avoca on Dublin’s Monkstown Crescent. At the weekend “whole families stand watching our butchers work their blocks,” explains manager Ernie Kenny. “It’s something you don’t get in a supermarket.” This modern approach to an age-old business also prompts questions from their customers – something the store relishes.
James Whelan Butchers at Avoca Monkstown, Co. Dublin scooped the Best Meat award at prestigious Checkout Best in Fresh Awards held at The Four Seasons Hotel recently. The Best in Fresh Awards were established to recognise stores and outlets with the freshest food offering in Ireland and is the only annual event to honour best practice in the sale of fresh produce.
Tipperary Food Producers Network as the name suggests is a network of food sector Businesses within Tipperary, the membership of which is varied featuring from strong iconic brands along-side the niche and exclusive. Represented are producers of meat, cheese, bakery, confectionary, fresh produce and beverages, the common ground is quality, excellence and a passion for producing the very best products coming out of Tipperary.
The Irish Times continued the coverage of our Beef Bonds. Here’s what Marie-Claire Digby writes
“Financial markets may be volatile, but beef bonds are a sure thing writes MARIE-CLAIRE DIGBY
The financial world may be in turmoil, but for holders of beef bonds, the future is bright. Fifth generation butcher Pat Whelan, whose James Whelan Butchers has outlets in Clonmel and the Avoca foodmarket in Monkstown, Dublin, launched his innovative scheme this week.
Tipperary butcher launches world’s first Beef Bonds
Delicious dividends guaranteed with novel new investment idea
An innovative Tipperary butcher is giving Irish investors an alternative to the financial markets by offering them the opportunity to put their money into Beef Bonds!
Further coverage of our Beef Bonds in the Business and Leadership website.
Here’s what they had to say, “Pat Whelan of James Whelan Butchers in Clonmel, Co Tipperary has launched what he claims are the world’s first ‘Beef Bonds’, giving investors an alternative to financial markets.