James Whelan Butchers: Light & Creamy

Posted on Tuesday, February 19th, 2013 by Pat Whelan in Good Food | No Comments »

It’s been a while since Shrove Tuesday and Valentines Day came in the same week but an early Easter for 2013 has decreed it.  Looking ahead it’s going to be a very busy March as we seem to be packing all the spring celebrations together; St Patrick’s Day, Mothers Day and Easter will come close together.  The retailer in me that has a habit of looking ahead while, according to the current trend for ‘mindfulness’ I should be living in the ‘now’.  Well here I am being mindful of the fact that the year is whizzing by.  By the time you read this another tonne of pancakes will have been consumed and the annual batter fest will be over and we’ll definitely be hurtling towards spring.

I love all the seasons and I particularly enjoy those moments of change; there is freshness when we are on the cusp of a new season.  I always marvel at the change from winter to spring.  It is gentle and subtle; sometimes hardly noticeable.  Just as you think the cold will never end suddenly little clues start appearing; you look out the window and appreciate the sudden stretch in the afternoon light; as you hurry along in the cold, muffled up in scarf and gloves the sight of a little crop of snowdrops are another sign.  And outside of Mother Nature the giant red cardboard hearts in the artificial light of the newsagent’s window are yet more evidence that the game is up for winter and now it’s only a matter of time.  And so it’s time to change up our cooking once more.  The original idea of Pancake Tuesday was the day that all the nice stuff in the kitchen was used up before the Lenten fasts began.  Of course for many this is no longer a consideration, but the practicality of cleaning out the cupboards and using up what’s there is still very valid.  Our store cupboards need a seasonal check and it is a great way of avoiding waste.

In the last week or two I have become interested again in natural yoghurt as an ingredient.  I was searching for a way to achieve creaminess without loading up on calories or making a dish too rich.   Asian and Greek dishes often use yoghurt and it has certainly added a spring like dimension to a few dishes this past few days.

It is a super marinade.  For all those of you about to embark on a romantic dinner for two perhaps some Tandoori chicken could add the spice you are looking for.  Many Indian, African andMediterraneanmeat recipes use yoghurt marinades.  It is a simple process of mixing the spices and herbs required with the natural yoghurt.  For savoury dishes choose spices and herbs such as cumin, coriander, chives and chilli powder.  Prick the meat with a fork and then liberally spread the marinade all over.  Leave it overnight in the fridge in a covered container.  You are looking for at least 12 hours if possible and longer if you can.  When you are cooking the marinated meat make sure it is fully cooked and turn it frequently if you are grilling it.

For a great little side dish or salad topper, chop up some tomatoes, cucumber, red pepper and spinach.  Sprinkle in some fresh chives and run a spoonful or two of natural yoghurt through it.  This is light and fresh and a great cool contrasting side if you are having a hot Indian dish.   You can also substitute natural yoghurt for sour cream in dips.  It’s a great deal lighter on the calorie front.

Natural yoghurt is milk that has had a number of harmless bacteria added causing it to ferment.  Most natural yoghurt is sold as ‘live’ which means it still contains living bacteria.  It is believed that these harmless organisms work with the gut’s natural bacteria and suppress the harmful ones.  Mind you, as with anything, quality is everything.  Buy the best you can and local if at all possible.  The great thing about natural yoghurt is that you can use it straight from the pot.  If you are planning to cook with it I tend to bring it up to room temperature before you add it to a hot dish.  If it is too cold it might curdle and separate.  I also add it slowly with a spoon and you will find that the higher the fat content the better they are to cook with.   I tend to buy the large pots and I find that they keep perfectly well in the fridge for up to four days once opened.  It’s remarkably versatile.  This Valentines Day you could use it as a marinade, bake some nice breakfast muffins with it, make a pre dinner dip and a salad dressing and finally add some fruit and honey for a healthy dessert.

I have added a really easy recipe below to ease you into cooking with yoghurt.  Even if your cooking skills are limited to just turning on the oven, then you will still have remarkable success with this Creamy Coconut Chicken dish that is fool proof to prepare and very mild in the spice stakes.  It is a lovely easy Valentines’ night dish for two and, if you do have time to let it marinate, you could prepare it all the day before.  I would take it out of the fridge and bring it to room temperature for about 30 minutes before popping it in the oven to cook.  However if you are pressed for time you can cook this straight away. Don’t forget to be on the look out for those tell tale signs of spring and enjoy your week.

Serves 2

Ingredients

  • 2 large (or 4 small Chicken Breasts)
  • 1 onion
  • 4 tblsp Mango Chutney
  • 2 Cloves of garlic (crushed)
  • 2 teaspoons of grated ginger
  • 1 tblsp desiccated coconut
  • 1 tblsp ground almonds
  • 1 teaspoon garam masala (or any curry powder to hand)
  • 1 tblsp fresh coriander
  • 300g Natural Yoghurt
  • A handful of Fresh Spinach (Optional)

Preparation

  1. Preheat the oven to 180°
  2. Slice the onion and spread around the base of an oven proof bowl.
  3. Slice the chicken breasts into strips and spread around on top of the onion.
  4. Spoon the mango chutney over the top, coating the chicken as evenly as possible.
  5. In a separate bowl combine all the other ingredients, putting the yoghurt in last.
  6. Spread the mixture over the top of the chicken.
  7. (Marinade at this point if possible)
  8. Bake in the centre of the oven for 30 to 35 minutes until the chicken is thoroughly cooked.
  9. With about 10 minutes to go, take it out of the oven and with a large spoon mix in the spinach.   It will wilt down and shrink very quickly.
  10. Serve with rice.

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers

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James Whelan Butchers: Living the High Life At Home

Posted on Monday, February 4th, 2013 by Pat Whelan in Foodie Articles | No Comments »

I happened to be in London in October 2010 when The Savoy Hotel, situated on the Strand, reopened its doors after almost three years of extensive renovations. Sad to say I wasn’t in London for the opening, I was just there at the same time. It opened to much fanfare and local media coverage and I did have a stroll through out of interest in that first week. It oozed old world elegance with magnificent sparkling chandeliers reflecting off the seemingly vast acres of art deco floor tiles dotted with tastefully upholstered furniture and punctuated with giant vases of blooms. And yet the understated opulence was inviting and welcoming; I didn’t want to leave.

The Savoy Hotel has a rich history hugely linked to the London Theatre. It was originally built in the late 1800s by the famous impresario Richard D’Oyly Carte with profits from his Gilbert and Sullivan operas. At the time it caused quite a stir as it was the first luxury hotel in Britain. It had electric lights throughout the building, electric lifts and, practically unheard of at the time, en suite bathrooms in most rooms. Constant hot and cold running water and lavish furnishings were the icing on the cake. Naturally in our modern world all of the above are pretty much standard in a budget hotel today but at the time they were magical innovations. The real gems, though, were the people employed. Mr Carte hired manager Cesar Ritz (yes he did eventually go on to own his own hotel!) and French chef Auguste Escoffier. Between the two they set the bar high and established an unrivalled standard of hotel service and elegant dining. The Savoy attracted royalty, the wealthy and the famous, even Winston Churchill frequently took his cabinet to lunch at the hotel.

Roast Rack of Pork with ApplesToday, of course, the hotel has many rivals in the luxury market, but few can compete with such a fabulously rich history. Enter the elegant deco mirrored dining room that has persevered the table layout from last century and the decadent semi circular banquettes, and it’s not hard to imagine those halcyon days of Churchill dragging on a cigar, Oscar Wilde holding court, Frank Sinatra regaling a story over dinner or Marilyn Monroe making heads turn as she sashayed to her table; all of whom have dined at the Savoy.

Today Gordon Ramsey has his name over the door at the Savoy Grill and everyone is welcome. I came across one of the Saturday and Sunday lunch and dinner menus on line the other day and found an interesting option called ‘The Weekend Roast’. The idea is that at lunch or dinner you select one starter, one roast main course and one dessert from a choice of four, to be served to your whole party at £55 Sterling per head. Effectively it’s what you do at home, everyone eating the same dish. And you would be wrong to think it was all very fancy. I have no doubt it will be perfectly prepared, cooked and presented, but here are the current choices on the main course:

Rack of pork with crackling and apple sauce

Roast sirloin of beef with Yorkshire puddings and horseradish

Leg of lamb with garlic, rosemary and mint sauce

Roast Creedy Carver chicken with bread sauce

All served with a selection of seasonal vegetables

It just goes to show that in our constant striving to do ‘something different’, the guys at the top are taking the classics and just doing them really well. I suppose what I am trying to say is that for a lot less than £55 Sterling per head, you can have a spectacular weekend roast at home. (Asking the family to pay you an additional 12.5% service charge is up to you!)Slow Roast Lamb

You can come into James Whelan Butchers or go to our website and choose any of the above roasts. You will be guaranteed grass fed, succulent roasts ready to pop into the oven. On our website and in store we will help you with the best way to cook it and even suggest the seasonal vegetables to go with it.

It’s not that hard to get a roast right. As a quick rule of thumb there are two schools of thought on roasting: cook the meat from start to finish at a consistent medium temperature, which produces a juicy, evenly-cooked roast; or put it in a very hot oven to start, and then lower the temperature for the remainder of the cooking time, which helps brown the roast and its juices. Always let the meat warm up to room temperature for at least an hour or two before putting it in the oven.

Preparing the meat is also worth considering. With a chicken I would always make sure the skin is dry to the touch and then generously butter it while also placing knobs of butter at the leg and wing joints. A sprinkling of salt and pepper never goes astray at this point either. With lamb I have always found success with making small slits in the surface and sticking in a slice of garlic and a sprig of rosemary at measured intervals. When it comes to beef I would dust the fat surface with a mixture of flour and mustard powder. Don’t salt beef at this stage as it will draw out the juices. I like to baste meat, even if it is supposedly self basting, but always remember that every time you open the oven door you are affecting the temperature, so you’ll need to take this into account when calculating the overall cooking time. And finally, rest, rest, rest….the joint. This is vital regardless of the meat you are serving. Take the meat from the oven and let it rest for a minimum of 20 minutes before carving or serving. Don’t worry, in a warm working kitchen it won’t go cold.

Recipe for Roast Rib Eye BeefA roast dinner is all in the planning and preparation, but once underway it is actually much easier to cook than most people think. While I love to embrace and experiment with new food ideas, we should never loose sight of the value of a roast dinner enjoyed by family and friends. The memories will last forever and are therefore worth every minute of the preparation. If you have any queries by all means drop by the shop, James Whelan Butchers in Oakville Shopping Centre where we will be happy to help or check us out online. Enjoy your weekend roast.

This post was written by me, Pat Whelan, owner of James Whelan Butchers and a passionate advocate of local artisan food. My family have been producing quality Irish Angus beef for generations using a traditional dry aging process. This tradition is one that I continue to practice at our abattoir on our family farm in Garrentemple, Clonmel. These posts aim to impart some of the wisdom to readers and help them get the best out of the meat they eat! Our meat is available online here! I welcome your feedback to [email protected]

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers

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Christmas 2012 at James Whelan Butchers

Posted on Friday, January 25th, 2013 by Pat Whelan in Good Food | No Comments »

Christmas is such as special time in the business, the excitement, the fun, the laughter and the great food. This year, I brought the camera with me on one of the days leading up to Christmas. I’d like to share with you some of the images here. They capture the spirit of the season and the uniqueness of our trade. Enjoy!

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Food Market Monkstown and Avoca Rathcoole. Sign up to our newsletter for more updates from James Whelan Butchers

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James Whelan Butchers: Skirt and Kidney Chow

Posted on Monday, January 21st, 2013 by Pat Whelan in Foodie Articles, Good Food | No Comments »

If there are positives to be taken from the current financial climate then for butchers it has to be the renewed interest in the cheaper and less regarded cuts of meat. I’m quite thrilled by this because in our more affluent years we gradually lost out on so much when it came to taste and flavour as we turned our noses up at some of the cheaper cuts of meat. I am also conscious of the environmental impact we made when we disregarded so much of an animal that was perfectly good for human consumption, purely on the basis of our arrogance and perceived sophistication which really boiled down to nothing less than ignorance.

While many of us may not want to be reminded of it, our heritage was built on eating an animal nose to tail and acknowledging and fully embracing its ultimate sacrifice so that we could be nourished and made strong. It would also have to be recognised that when it came to offal and the tougher cuts of meat, these were often the only things left behind for the ordinary Irish once the rest of the meat had been shipped off. This was particularly the case when we were under British rule. The best meat was often butchered here and sent to Britain making the eating of offal and off cuts very popular in port towns and cities. Here in the south, Cork and Waterford have long traditions of this as it was through these ports that many animals and meat passed through. The elderly of these cities will be very familiar with dishes such as crubeens (pigs’ trotters), tripe, drisheen, liver and skirt and kidney stew.

So what are skirt and kidney? While it definitely sounds like it could be a show that my children might watch on The Cartoon Network, they are part of the pig. Skirts are thin strips of meat found on the inside of the ribs and backbone. Skirts are very tender because they are found near the pig’s diaphragm and this is a muscle the pig tends not to use too much. Kidneys, as the name suggest, are just that. When skirt and kidney are stewed gently together the result is delicious and oozing with flavour. There are many traditional recipes from the very simple that use just pepper, water and potatoes to the more elaborate that include an abundance of herbs, soup mix and vegetables and finally thickened with a little corn flour. 

Recently I happened to catch an episode of Saturday Kitchen on BBC. Saturday mornings are usually not a good time for watching TV in my house but on this rare occasion I happened across a marvellous recipe by Atul Kochhar who was a guest on the show. He introduced a wonderful traditional spicy lamb stew from South Africa. The interesting part of this recipe is that it was originally created as food for the field workers. Because of this it was served (literally) in bread dishes. Loafs of bread were cut in half, the soft white part largely removed and the empty loaf shell was then filled with the lamb stew for the worker to take back to the field. As he ate the stew he would tear off part of the ‘dish’ and eat it at the same time. How very inventive; no washing up and no worrying about what to do with the plates when lunch was over. The recipe was called Bunny Chow. I made it as suggested with the lamb along with a few necessary tweaks and it was great, but I didn’t bother with the bread bowl and just served it with rice. However it did occur to me that this would be a great way to serve a Skirt and Kidney Stew. Traditionally it was a dish that was served with bread anyway, so this was just a new twist on the old; and so my new dish was born; Skirt and Kidney Chow. What is really lovely about serving it this way is that by the time you get to the end the loaf has soaked up all the lovely juices and so the dish is tasty and warming to the last bite. (Of course when I served the stew in the hollowed out loaf I did put the loaf dish on an actual plate as it made more sense. We are, after all, in Clonmel and not on the African plains!) I suppose the even better news for everyone is that Skirt and Kidney stew is probably one of the most economical dishes you can make. Indeed it was featured on an episode of the RTE radio series, The Frugal Household – need I say anymore.

Depending on where you buy your skirts and kidneys you may need to do a little trimming. Make sure all the membrane is removed and all the ‘plumbing’ is removed from the kidneys. Any good butcher should be able to do this for you. Everything should be cut to about 1” pieces. There are many varying recipes available but personally I recommend that once on the heat this should be simmered gently for 1 to 1½ hours to bring out the full flavour.

Once the skirt and kidney stew is cooked it really is up to you how to serve it. The hollowed out bread is a novelty, but not a necessity. If you haven’t used potatoes in the actual stew itself then you could serve it with creamy mash or just slices of fresh buttered bread, either of which would work really well. Below is the recipe I used but as you will see it is one that can be played around with very easily. I’m on a mission to at least get people to try these old fashioned cuts. I love them for the flavour but if the driving factor for you is value then it’s a double win.

This post was written by me, Pat Whelan, owner of James Whelan Butchers and a passionate advocate of local artisan food. My family have been producing quality Irish Angus beef for generations using a traditional dry aging process. This tradition is one that I continue to practice at our abattoir on our family farm in Garrentemple, Clonmel. These posts aim to impart some of the wisdom to readers and help them get the best out of the meat they eat! Our meat is available online here! I welcome your feedback to [email protected]

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers

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James Whelan Butchers: A Butcher’s Life for Me

Posted on Wednesday, January 9th, 2013 by Pat Whelan in Foodie Articles | 1 Comment »

There’s a tremendous beauty in the English language. We, unlike some of our European neighbours, have been blessed with an abundant tongue based on rich, ancient foundations. We have an instrument of expression that when used correctly can work incredible magic. Words can make us fall in love, do things we don’t want to do, create mental pictures or even stir up emotions we didn’t even know existed. There is power in words and yet we are often lazy, assuming that some subjects don’t deserve a richer word currency. Sad to say, recent recruitment advertising that I have seen for butchers is a perfect example. It looks like there are openings for apprentice butchers in many parts of Ireland which is great news, including my own business, exposing the fact that there is not a lack of jobs in the industry, but a lack of skills. However looking at the distinctly dull and lifeless call to arms, I can see many approaching just because there’s a paying job at the end of it. I caution that a paying job is never a good driving factor for a life in this world.

While the word ‘passion’ is often bandied about and overused these days it should be fully applied to butchers. I want people with an ardent interest in the area to come forward to fill any positions I may have or take up any training programmes we create. I want those bordering on the obsessive because then and only then will we have a chance at creating a healthy legacy. On that note, I am often asked if “I minded taking over the family business”! It always amazes me that anyone would think I was obligated or forced in some way to follow in my father’s footsteps. I genuinely loved every part of the business. I had butchery in my blood and for me it was a natural step. I was simply fulfilling my purpose and calling and while I’m thankful that I have such a strong ancestral link to raising stock for food and this noble craft, I firmly believe that it would have been my perfect job had I been the very first in my line to become a butcher.

Many people miss the fundamental reasons someone might want to take up this trade. I often find myself standing at a fence in the dew drenched, quiet early mornings, marvelling at the wonder of the animals I rear and the link they provide between us and the land. While I take great care in raising them and enjoy their inherent, melancholic majesty, I am also starkly aware of their ultimate upcoming sacrifice. These gracious, primal mammals provide us with food that keeps us healthy and makes us strong. I fully acknowledge the responsibility of ensuring that we make the most of such selfless surrender. As a butcher it is up to me to find out everything I can about the animal and the nourishment it can provide. I am responsible for making sure that every part of the animal that is a source of nourishment can be used as such. It is up to me to know how to cook any cut of meat, nose to tail including the bones, and to have personal experience of that so I can pass it on – that is a calling, a purpose and so much more than just a job. It is in this kind of thinking that one finds the joy.

Besides the cerebral there is also the physical. Part of the work of a butcher is not pretty. It is bloody, heavy and serious work. That neatly tied, attractive little package or the dark red fillet of steak that makes eyes at you from behind the gleaming glass of a butcher’s counter was once part of a large and wieldy carcass that required a deft combination of skill and art to bring it to such an aesthetic end. I can recall many days in the slaughterhouse where I emerged after ridiculously long hours of carrying, carving and cutting spent and exhausted. I often imagined a crowd outside that steel door just waiting to celebrate and applaud my wondrous achievements of turning the gory and slightly macabre into things of beauty that people enjoyed bringing to their kitchens. Of course the brass band and the cheering crowds only existed in my head as few people picking up a Sunday roast truly appreciate where it has come from. It is worth remarking that we are particularly unaware of this in Ireland. In France you will notice that a skilled butcher or baker is something to be celebrated and indeed treasured by the community. In Ireland sometimes the job of butcher or baker don’t have the craft recognition they deserve. Hence the dull recruitment ads that include uninspiring sentences such as “Trimming excess fat off meat and finishing to customer specifications will be required”. Where is the art and the craft, the nourishment, the acknowledgement of the ability to butcher an animal and provide real nutritious food that promotes life? Where is the fun? Where is the joy?

We must also remember that many of our human rituals are based around and linked to food. The food providers in our lives are vital. Being a butcher is more than just a job. There has to be an appreciation of the intrinsic nature of the work and what you are really doing rather than the soul less single minded goal of a pay packet. This is the only way to happiness and a fulfilling career in any walk of life.

At James Whelan Butchers we do provide an 18 month programme with an accredited FETAC qualification on completion. We only create the very best butchers that will carry our signature of excellence into the industry. We want the passionate and enthusiastic so if you or someone you know is interested they can contact us via the website or [email protected]. 

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers

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James Whelan Butchers: Just Enjoy It!

Posted on Monday, December 17th, 2012 by Pat Whelan in Foodie Articles | No Comments »

I got to work at breaking light the other day in order to write before the mayhem of the day began. As I walked along the leaves crunched beneath my feet and my breath hit the air in little visible white clouds. It was cold, dry and very festive; perfect Christmassy weather. Who wouldn’t like shopping and planning for Christmas on such a day? I’m convinced it’s the rain that stops us enjoying the chaos of the season. Rain always brings out the angry drivers, the frustrated parents and hungry children. It’s the permanent threat of a shower that has largely curtailed the growth of street food in this country. However as it is the run up to Christmas many places have put it up to the elements and Christmas markets and experiences have sprung up all over the place. We seem to have finally borrowed a little festive spirit from our mainland European neighbours.christmas tree

 

I popped down to the Winterval Festival in Waterford a few days ago. While it’s not quite as festive as Munich or Bruges, the experience overall was lovely and particularly as it is the first year. We tried the street food and enjoyed standing in the cool air clutching our hot sausages served in crusty bread while soaking in the aromas of smoke and spices. The sauce dripped down faces and landed on scarves and gloves, but nothing that a proffered wet wipe couldn’t handle. We were less successful with the cupcakes. Trying to eat a tower of icing as you walk along is quite the challenge and shoveling that much sugar and butter into your system in one go is probably not to be advised. However the pleasure of buying it from a little wooden hut and eating on the street was not to be missed. We browsed the little shopping huts and then took a short trip on the Winterval Express train. We visited Santa in his underground super grotto and the Helter Skelter slide was a hit with everyone. We went on a relatively busy morning and the abundance of pink cheeks under bobble hats just added to the atmosphere. As we walked, shopped, ate and enjoyed it all for what it was I couldn’t help thinking that this is really what Christmas is all about – simple experiences of time shared with the family, punctuated with plenty of hot grub and warm drinks.

It got me really thinking about keeping things very simple at home this Christmas. The key is definitely in stocking up on ingredients. Have lots of bread, sausages, cold meats, chutneys, spices and cheeses in the fridge and plenty of lettuce, spring onions and tomatoes to hand and you can have a rustic feast in an instant. If you are the main cook in the house your Christmas should not be spent slaving in a hot kitchen but preparing lovely food quickly so you can sit and enjoy it too. It really is all about being organised ahead of time. I know we are cutting it fine this week, but there’s still time to make it the best Christmas ever. Here are my top tips.

1. Don’t overcook the Turkey! It is the number one problem with Christmas cooking every year. If you bought your turkey from James Whelan Butchers then we will have inserted a little disposable thermometer in the bird. When this ‘pops’ your turkey is perfectly cooked. If you don’t have this advantage, buy an inexpensive meat thermometer. You will use it all year round and it will become one of your best tools for cooking any kind of meat or poultry. By all means follow guidelines on how to cook a turkey but the turkey is done when the internal temperature reaches 75 degrees C. Test the temperature by plunging the meat thermometer into the thigh of the turkey. Remember cold turkey and recipes for using it will be your best friend in the days after Christmas.

2. If you are using recipes, and particularly ones that you aren’t overly familiar with. Gather them today, get them all in the same place and read them over twice. Make sure you have all the ingredients necessary and ready to go.

3. A friend of mine uses Post It notes when doing a lot of cooking. It’s a great idea. If you have different dishes at different times sticking little post it notes around you while you cook can be a really handy reference. My one rule is to remove all Post Its during clean up. Do not start another day’s cooking with old Post It notes still on the wall – it could lead to a mix up.

4. Don’t put yourself under too much pressure. People need well cooked and tasty food. They do not need your failed attempt at being Nigella Lawson. Also don’t be a perfectionist! While this is similar to being over ambitious; there are subtle differences. Perfectionists are usually quite capable individuals but they tend to set the bar very high……for themselves. Tell them they have prepared a wonderful meal and they’ll lament the fact that the carved tomato was a tad uneven! Stop it.

5. Use the internet. While I know everyone doesn’t have access, many people do. You can do plenty of research on line – there are literally thousands of tips, recipes, hints, how to lessons just waiting for you. Our own website is also great resource.

6. You can only eat the same amount on Christmas Day as you can any other day of the year!

7. Make time by planning. Twenty minutes spent making a plan for Christmas Day and any cooking on Christmas Eve will buy you hours – trust me. Whether you write a list or make a work of art with arrows and coloured pens or create a maze of Post It notes on the wall – a plan is a plan and it will help organize your mind as much as your time. It is very calming.

8. Today, sort out the fridge. Just do it. Know what’s in it; lurking at the back and in the drawer. An organized fridge will lead to an organized mind. Do the same with the main food cupboard. It’s really not as bad a job as you think.

9. Delegate. While you can get help from all the family I would also say let your butchers and local shops do as much work as they can to ease your burden. Value is not just about money. Often it is false economy to try and make everything from scratch. Do what you can and buy the rest! There are great deals to be had out there and don’t miss them.

10. ENJOY! Don’t get stressed and remember what it is all about – spending time with family and friends while sharing good grub and warm drinks of all kinds. Whatever you do, keep it simple.

Happy Christmas.

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers

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James Whelan Butchers: Covet the Cranberry

Posted on Tuesday, December 11th, 2012 by Pat Whelan in Foodie Articles | No Comments »

If there is one berry we associate with Christmas it has to be cranberries. Maybe it’s because they have been on my mind that I am suddenly coming across so many recipes, sweet and savoury that call for the little fleshy fruit in all its various forms; fresh, dried and frozen. For some reason I believe cranberries to be a very adult fruit as they were never on my radar as a child. The gravy with the turkey on Christmas day always interested me more than the obligatory little silver bowl of jewel coloured cranberry sauce that sat in the middle of the table. With its dainty little spoon jauntily sticking out, my child’s brain was suspicious of putting ‘jam’ on my meat! Irish children of the 1970s were still largely unschooled in the pleasures of sweet and sour or sweet and savoury as food partners. Our love affair with all things Asian, Eastern and European means today’s children are much more open to such things.

The old English name for the cranberry is ‘fenberry’. I came across the word ‘fenberry’ in a very old cook book some time ago and hadn’t a clue what it was. ‘Fen’ is another word for marsh and cranberries were commonly found in marsh lands, hence the name. Being a winter berry, cranberries have been eaten by Arctic populations for thousands of years and are still a very popular fruit for wild harvesting in the Nordic countries and Russia. Native Americans are believed to have been the first people to use cranberries as a source of food. Legend has it that they introduced the cranberry to European settlers in the 1600s and they incorporated the berry into their traditional Thanksgiving feast – hence the popularity of cranberry sauce with turkey.

Unlike the blueberry, blackberry or raspberry, cranberries are tart to the taste and so are rarely eaten raw yet they are wonderful when combined in baked treats such as scones, cakes and muffins. Indeed I have perfected a walnut and cranberry biscuit (I just find it hard to use the word cookie although my children seem to have no issue with it at all!) I use dried cranberries readily available in most supermarkets these days. They add a lovely chewy dimension and, of course, the lovely red colouring has an added appeal. They are simple to make and earn me serious brownie points with everyone when a batch is whipped up. The kids adore making them with me and it’s a glorious way to spend some time with them. Cranberry Sauce with Claret

Moving away from baked goods I would also encourage you to use dried cranberries in winter stews and casseroles. Dried cranberries have more sugar than fresh and so when added to a red wine based chicken casserole they add a really lovely fruity dimension. They serve to take that edginess off the alcohol. A little chef-y tip: if you are using alcohol such as stout, ale or wine in a stew or casserole and on the final tasting you feel it’s a little sharp just add a teaspoon of cranberry sauce and it will smooth out those edges very quickly. Dried cranberries also offer a nice change for kids who enjoy raisins in their lunchbox. The texture is the same but the taste is enjoyably different. Admittedly they are more expensive than raisins but nice for a change the odd time.

While traditionally we know that cranberries work with turkey and chicken I also think they go very well with pork. Pork, cranberry and herb stuffing is a favourite.

I try and use fresh and dried cranberries for mine. You would use 2 – 3 ounces of fresh cranberries along with half the amount of dried cranberries for every pound of pork sausage meat. Just combine them with breadcrumbs, a little parsley, sage and thyme, a finely chopped onion and 2 finely chopped celery sticks. A large egg will bind the whole lot together and rather than stuffing it into anything you could just roll them into balls and cook them in a hot oven for about 25 minutes. Alternatively you could ask your butcher to de bone a chicken and lay this stuffing down the centre, then stitch the chicken up again and roast. It really makes the chicken go a little further and it feels so much richer. You could make a cranberry, red wine and mushroom jus to pour over it just to finish it off. This dish has a rich feel to it and yet is very economical when you think it is just chicken and sausage meat. This would also work as a pork stuffing.

Traditional cranberry sauce is also a great store cupboard item particularly over Christmas. It makes great emergency gifts and works really well with cold turkey and leftovers. After Christmas day make a sauce with a little crème fraiche and chicken stock. Add in some chopped leftover turkey and ham. Line a bun tin (or a large pie dish) with some pastry, fill with the cream filling and top with cranberry sauce before putting on a pastry lid and baking. If you make little ones they are a great canapé, lunch or starter. I find frozen cranberries are the easiest to get and the most convenient for cranberry sauce. Just make sure to thaw them before making it.

Finally if you want to really impress Smoked Turkey Cigars create a wow factor every time. All you need are some sliced smoked turkey breast, pork cranberry and herb stuffing, cranberry sauce and some filo pastry. Simply spread a slice of smoked turkey with some cranberry sauce, then line the centre with some stuffing and roll up the turkey slice like a cigar. Next lay out a filo sheet and brush with some melted butter, then lay another sheet on the top add your turkey cigar and roll the whole lot together, tucking the pastry neatly at the ends. You should make about 12 cigars from 24 sheets of shop bought filo pastry. Line them up on a baking sheet, brush them all with melted butter and bake them in the oven at 190°C for about 25 minutes. Serve them hot

Don’t overlook the cranberry this year and just know that it really can elevate a dish to something very special.

This post was written by me, Pat Whelan, owner of James Whelan Butchers and a passionate advocate of local artisan food. My family have been producing quality Irish Angus beef for generations using a traditional dry aging process. This tradition is one that I continue to practice at our abattoir on our family farm in Garrentemple, Clonmel. These posts aim to impart some of the wisdom to readers and help them get the best out of the meat they eat! Our meat is available online here! I welcome your feedback to [email protected]

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers

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James Whelan Butchers: A Taste of Knowledge

Posted on Friday, November 30th, 2012 by Pat Whelan in Foodie Articles | No Comments »

How about giving a Christmas gift this year that would benefit for a lifetime? Thanks to award winning James Whelan Butchers at the Avoca Food Market in Monkstown, it’s now possible with the launch of the January evening Butchery Courses. Choose from three evenings in January 2013 for this inspired informative lesson that is the perfect gift for food lovers, leaving them with knowledge they will enjoy for a lifetime.

The one night course takes place in the Avoca Food Hall in Monkstown with a choice of dates; Tuesday January 15th, 22nd or 29th. The programme, hosted by Master Butchers, includes knife skills, pork and beef butchery and a closer look at the more unfamiliar cuts of beef such as the Jacobs Ladder, the Blade, Feather and Bowler steaks.

You’ll learn how to indentify different meat cuts and the best way to cook them. Essentially in one evening you will gain the confidence to walk into any butcher’s shop and know what you want. At the end of the course you will take home a new butcher’s knife (that you will know how to use!), a protective glove along with fabulous meat and recipe sheets to put your new found knowledge into action. There is also a fun social element with wine and nibbles on arrival at 6.30pm and again at the end of the evening, allowing plenty of time to chat and clarify all that you’ve learned. This is not a simple demonstration but an evening of intense learning in a fun and relaxed environment.

Pat Whelan of James Whelan Butchers said, “We always get huge feedback from these one night courses. We normally run them in the early autumn but it was a customer who suggested they would make a great Christmas gift. I have to agree; they are really practical and yet an indulgent night out for anyone who enjoys cooking plus you get to take home some great professional kitchen tools. Why give it away, treat yourself as it’s something to look forward to on a dreary January evening.

You can find out more about the Butchery Courses and James Whelan Butchers at www.Jameswhelanbutchers.ie. The courses cost €99 and take place at the Avoca Food Market, Monkstown Cresent, Monkstown on Tuesday January 15th, 22nd and 29th 2013 from 6.30 to 10pm. Book early to avoid disappointment as places are limited.

James Whelan Butchers is an award winning craft butchers with outlets in Clonmel Co. Tipperary and the Avoca Food Market Monkstown. You can also shop online with a nationwide service at www.Jameswhelanbutchers.ie.

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers

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James Whelan Butchers: The Beef of Beef Bonds

Posted on Monday, November 26th, 2012 by Pat Whelan in Foodie Articles | No Comments »

Life can be quite funny in many ways. You can spend a great deal of effort on an idea that you think will change the world and everyone will love only to find few really care. Then again you can do something and suddenly it catches the imagination and you’re inundated with interest. It’s happened to me just this week, so I speak from experience.

Pat Whelan Launches James Whelan Butchers Beef BondsRegular customers of James Whelan Butchers will know that we are always trying to make life easier for our customers. It’s something we think about all the time. It’s why we have our own loyalty scheme, it’s why we text offers regularly to those who sign up, it’s why we sell meat online and it’s why we do so many of the other little things that just help. Obviously by having loyal well cared for customers it ultimately helps us so it’s a win win all around. As a retailer I have to start thinking of Christmas in August. I wish I could leave it until after Halloween, but that’s the business. So in early September I came up with the novel idea of the Beef Bond, the perfect thing for Christmas 2012 and a ‘sure thing’ investment for everyone. Now you won’t get that kind of guarantee on the international financial markets!

The Whelan Beef Bond is a beautifully boxed paper certificate, giving a share in one of our renowned Whelan Angus, Hereford or Wagyu cattle. Each Beef Bond will display the ID number, breed, age and expected maturity of the individual animal it is linked to. For Angus and Hereford the bonds are €100 each and the more exclusive Wagyu Bond starts at €150. You can buy one or multiple share certificates and on maturity 10Kgs (per bond) of various cuts of prime Whelan Beef will be delivered to the Bond holder’s door! The maturing weight of the animal will have been predicted at the time of purchase guaranteeing a minimum 10Kgs yield; however if the animal exceeds its predicted target then the Bond holder is in for an extra windfall of lovely meat. Each Bond holder is guaranteed a hefty haul of tender steak, moist rich roasts along with several succulent and versatile braising beef cuts. The Bonds generally mature within 10 to 12 weeks of purchase, but shorter term bonds are available on request. Forget all the negative talk about the failing financial markets this is a guaranteed winner for all involved and an ideal Christmas gift for yourself or someone else. The real beauty of this gift is that most of the bonds won’t mature until after the New Year. Typically freezers are full for the festive season, but what happens in late January or February when you need a refill and other bills vie for attention? A maturing beef bond will keep the Bond holder in grub for quite some time. Effectively it is the gift that keeps on giving well into 2013.

I also wanted to make sure that as a gift, the Bond was something you’d want to receive. While I’m always grateful for any present, I do find that the traditional ‘gift voucher’ lacks a certain luxury on exchange. There is something quite unexciting about an ‘envelope’ with a little plain card tucked within. Also with vouchers you know that you’ll have to fend off all the sales’ shoppers in order to spend it if it is for a retail shop. For this reason we put thought into how the Beef Bond is presented. It really will be a talking point and a lovely thing to receive at Christmas; a proper boxed gift if you like.Pat Whelan Launches Ireland's First Beef Bonds

Anyway I put all of this together and launched it for my own customers believing that it would be a local story and that would be that. However for some reason this one has caught the imagination and there I was pictured in the Irish Daily Mail last week with a story about the Beef Bond. There I was on page 18, with Kim Kardashian a few pages later! I have to say I feel quite the celebrity and the reaction has been fantastic; great fun altogether. It just goes to show that you can spend months on a project and no one will take any notice, but a little thing like this gift idea and it catches like wildfire. Needless to remark I’m genuinely delighted and particularly as these are risk free bonds with absolutely no risk involved for the buyer. I’m also really pleased with the way they look.

You can see the bond online at www.jameswhelanbutchers.com or drop into the shop and take a closer look. The Bonds are on sale now so make sure you get yours in good time. Sort your Christmas list out in a flash. Drop by today to check it out.

This post was written by me, Pat Whelan, owner of James Whelan Butchers and a passionate advocate of local artisan food. My family have been producing quality Irish Angus beef for generations using a traditional dry aging process. This tradition is one that I continue to practice at our abattoir on our family farm in Garrentemple, Clonmel. These posts aim to impart some of the wisdom to readers and help them get the best out of the meat they eat! Our meat is available online here! I welcome your feedback to [email protected]

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers

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James Whelan Butchers: Beer Goggles

Posted on Friday, November 23rd, 2012 by Pat Whelan in Foodie Articles | No Comments »

A new phenomenon is sweeping the land and gaining in popularity and that’s the new craze for craft beer. Now I know that beer drinking isn’t necessarily new, but it’s the type of beer we are drinking and when and how we are drinking it, that’s clearly a recent trend. While our love affair with wine and food has settled into the fabric of Irish life, the trendsetters are trying craft beers.

The word beer is an all encompassing umbrella for stout, ale and lager. There has actually been a slight decline in the popularity of the big, well known commercial brands, but an exponential increase in the smaller boutique beers now available all over the place. Also several pubs and bars have become specialist in the whole beer area. Talk to anyone in this particular market and they will tell you just how discerning the beer drinker is these days. It has also seen the growth of indigenous industries. Just down the road in Dungarvan, Co. Waterford, The Dungarvan Brewing Company is blossoming. They are brewing and bottling a core range of three beers, Black Rock Irish Stout, Copper Coast Red Ale and Helvick Gold Blonde Ale. They have only been up and running for a short while but already these products are stocked in a range of quality off-licenses, bars and restaurants throughout the country. Beer

The upshot of all this high end beer drinking is that now food has also entered the picture and people are increasingly looking for dishes to pair with beer. Only last week I bumped into an old school pal leaving the supermarket with a small case of long neck light beer. He informed me that he was off to his sister’s house for some Indian food and that this particular beer goes really well with spicy grub! He would have been hard pressed in school to show you India on the classroom globe yet here he was pairing food and beer.

I was intrigued about this food and beer pairing. As far as I was concerned light beers (lagers) went well with BBQ foods in the summer and other than that beer (as in stout and ale), was pretty much the preserve of the pub with nothing more fancy than a packet of crisps to prop up the ‘food’ end of things. To say I have missed the mark in that thinking is being kind. There is a world of expertise available in the beer and food pairing subject and it really is a vast and varied one at that. The craft beer market is growing at a ferocious pace and even if you don’t want to partake, you should be aware of it as a phenomenon. Along with quirky and creative names there are also beers that are wood aged, having fruit introduced to them at early stages of fermenting or even having whiskey added. There is a constant need for new flavours and so everything from peanut butter to chilli is being added in an attempt to find the perfect blend. And, I should add that some of these beers are only for the real enthusiast as they can run to in excess of €100 a small bottle (and, no, I didn’t accidentally add an extra zero, I meant in excess of one hundred euro per bottle!).

So if you did want to do a little experimenting with beer at home how do you go about food pairing? Well I had to do a little digging but I found a Craft Beer Bar where, as it happens, the owner is also a chef and the bar serves food. Now the three are not necessarily linked – you don’t have to drink beer to sample the food, but this guy was a mine of information. According to his wisdom light ales and lagers and blond or gold ale all go well with spicy food. Thinking back, that was what my friend at the supermarket was planning to have with his Indian meal. The reasoning behind this is that spicy food, being quite strong on the palate, won’t allow you to fully enjoy the complexities of the stronger brews so light lagers are just fine.

Beer Basted BBQIt is suggested that Brown Ale goes quite well with traditional dishes such as chicken or beef – particularly if you are serving it with some rich gravy. Amber ale is good with medium spiced foods and pizza, but is not recommended with sweet foods. And old fashioned stouts and porter are excellent with typical hearty soups and stews. Interestingly it was also suggested that any dish that had beer as an ingredient in it, then a similar beer should be consumed alongside it to bring out the flavour. I suppose a beef and Guinness pie then would go with a pint of Guinness. Or a beer battered fish would work with the same type of beer that is in the batter. Pilsner is recommended to go generally with fish. As with wine, there seems to be a general consensus that you should only cook with beer that you would actually drink. Sweet stout is preferred for drinking with desserts.

Now all of the above is a very general outline because there are many nuances within the groups. It will also come down to individual taste and country of origin to consider; think about the type of food they generally eat and whether that is spicy, salty, a good deal of fish or is perhaps meat predominant. For example pork is a very popular meat in Germany and so many of the German craft beers are recommended as an accompaniment to pork dishes. These kinds of factors will all influence food pairing.

What is interesting is that for beer drinkers, and particularly the devotees, this is not about getting drunk. Beer drinking at this level is every bit as involved as expert wine tasting. It is about savouring the taste and picking out the subtleties that dance along the tongue. It is also about how the beer highlights the flavours in food and vice versa.

While I’m not sure if I’m ready to join the revolution just yet, I have to admire the passion of the few beer aficionados I did meet. The bottom line is that I’m all about great food, but I’m willing to try anything that will enhance that experience. Even if you are not a big beer drinker there are plenty of ways to cook with beer. In my book, An Irish Butcher Shop, I have a great recipe for Braised Beef and Guinness Casserole but you could substitute the Guinness for any good quality stout for a flavour variation. . If you are making a beer batter then fridge cold, good quality lager works well. There are also a number of recipes available for beer bread. This is just the tip of the iceberg though. Next time you are on line search for beer recipes and prepare to be astounded by the sheer volume available. If you do try a good recipe with beer do let me know.

This post was written by me, Pat Whelan, owner of James Whelan Butchers and a passionate advocate of local artisan food. My family have been producing quality Irish Angus beef for generations using a traditional dry aging process. This tradition is one that I continue to practice at our abattoir on our family farm in Garrentemple, Clonmel. These posts aim to impart some of the wisdom to readers and help them get the best out of the meat they eat! Our meat is available online here! I welcome your feedback to [email protected]

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers

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James Whelan Butchers: Beef Bonds

Posted on Friday, November 16th, 2012 by Pat Whelan in Good Food, Press | No Comments »

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!

Pat Whlean, of James Whelan Butchers in Clonmel,  launched the World’s first Irish Beef Bonds on Tuesday November 13th – which he says give investors a return for their money and an investment in something they know and trust.

The Beef Bond is a certificate giving a share in one of Whelan’s renowned Angus, Hereford or Wagyu/Kobe cattle.  Each Beef Bond includes the ID number, breed and expected maturity of the animal it is linked to. The bonds can be short-term or long-term maturity.

On maturity, the investor who buys one or multiple beef bonds, gets delivery of their bounty of various cuts of prime Tipperary beef. Each bond holder is guaranteed  a defined return of investment based on the expected maturity weight of the animal, however extra potential exists in a long-term maturity bond where animals can exceed their expected maturity weight and therefore the return on investment is greater. The maturing weight of the animal is predicted at the time of purchase, guaranteeing the buyer a defined yield. The short-term bonds generally mature within 10 to 12 weeks of purchase, the long-term bonds mature within 18-20 weeks of purchase.

Bonds in Angus and Hereford cattle are €100 each, while bonds for the more exclusive Wagyu/Kobe Bond are €150 each.

James Whelan Butchers are one of Ireland’s most successful butchers.  From their own farm in Co Tipperary, they supply meat for their shop in Clonmel, the highly acclaimed James Whelan Butchers in the Avoca Food Market in Monkstown.

James Whelan Butchers also offer a unique overnight refrigerated delivery service to any address on the island of Ireland through their website www.jameswhelanbutchers.com

Investors who want to buy Beef Bonds go to www.jameswhelanbutchers.com/info/beef-bonds/

or

James Whelan Butchers, Oakville Shopping Centre, Clonmel, Co. Tipperary.

Telephone: 052 6182477

Or

James Whelan Butchers at Avoca Food Market, The Crescent, Monkstown, County Dublin. Telephone: 01 6638924.

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers

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James Whelan Butchers: Beef Bonds in Business and Leadership

Posted on Friday, November 16th, 2012 by Pat Whelan in Press | No Comments »

Further coverage of our Beef Bonds in the Business and Leadership website.

Pat Whelan on Business and LeadershipHere’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.

The Beef Bond is a boxed certificate giving a share in one of Whelan’s Angus, Hereford or Wagyu/Kobe cattle.  Each bond displays the ID number, breed and expected maturity of the animal it is linked to.

An “investor” who buys one, or multiple share certificates, gets delivery of a box of various cuts of prime Tipperary beef on maturity.

The maturing weight of the animal is predicted at the time of purchase, guaranteeing the buyer a yield. However if the animal exceeds its predicted target, then the bond holder is in for an extra windfall of meat.  The bonds generally mature within 10 to 12 weeks of purchase, but shorter term bonds are available on request.

“If an animal thrives better than expected and gains extra weight the investor will benefit with an extra supply of meat.  In the case of the animal not doing as well, James Whelan Butchers will still guarantee the investor the predicted weight.  This is a win win.”

Being marketed as the ideal Christmas gift for family or for corporate clients, Bonds in Angus and Hereford cattle are €100 each, while bonds for the more exclusive Wagyu/Kobe Bond start at €150.

From his own farm in Co Tipperary, Whelan supplies meat for his shop in Clonmel, the James Whelan Butchers concession in the Avoca Food Market in Monkstown, and his award-winning online business.

The Beef Bonds were launched at the ‘Eat Tipp’ Dinner in Salt Restaurant in Monkstown, Dublin, which showcased the best of Tipperary food produce.”

http://www.businessandleadership.com/small-business/item/38181-james-whelan-butchers-launc?utm_source=twitterfeed&utm_medium=twitter

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers

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