How to Cook our Grass-Fed, Dry-Aged, Award-Winning Sirloin Steak
Our Master Butchers have hand-prepared this Grass-Fed, Dry-Aged, Award-Winning Sirloin Steak for you to cook simply at home. Bite into a steak that is rich, grassy and full-bodied. Seared outside with a caramelised crust, beautiful blush pink on the inside. Buttery succulence that’s incredibly moreish.
The Superstar of Sirloins!
Some Simple Steps:
Allow the steak come to room temperature
Add beef dripping to a medium/hot pan
Lightly season the steak with salt and pepper
Sear the steak for 3 mins on each side
For medium steak:
Cook for 5 mins on one side
Cook for 3 mins on one side
Cook for 1 min on the sides
Then:
Remove and loosely wrap in tinfoil, shiny side down
Allow to rest for 5 mins before serving
Enjoy another delicious meal from James Whelan Butchers!
Our Master Butchers have hand-prepared this Free-Range Iberico BBQ Chorizo for you to cook or BBQ simply at home. Iberico pork is famous for its rich, nutty flavours. This free-range BBQ Iberico Chorizo slices into delicious chunks of spiced sausage. Smoky, spicy, garlicky, and muy tasty.
Give free-range to flavour.
Some Simple Steps:
Add oil to a hot pan
Cut the Chorizo into slices
Fry for 5 minutes turning regularly
Enjoy another delicious meal from James Whelan Butchers!
Our Master Butchers have hand-prepared this Prime Irish Beef Oxtail for you So you can hand cook delicious rich, dark and sticky stews. The oven or slow cooker does the work. The soft, tasty meat will fall from the bone.
A dish that’s well worth the wait.
Some Simple Steps:
Add oil dripping to a medium/hot saucepan
Flour the oxtail
Sear in pan until golden brown
Add chopped vegetables
Colour lightly
Add beef stock
Preheat oven to 180°C
Cook in the oven for 3 hours until soft and tender
Enjoy another delicious meal from James Whelan Butchers!
How to Cook our Grass-Fed, Dry-Aged, Bavette Steaks
Our Master Butchers have hand-prepared these Grass-Fed, Dry-Aged, Bavette Steaks for you to cook simply at home. This steak, hand-cut by our master artisan butchers is often called the butcher’s cut. Do they keep this deeply flavoured; quietly superior steak quiet on purpose?
One bite and you’ll be in on the secret.
Some Simple Steps:
Allow the steak come to room temperature
Add oil to a medium/hot pan
Lightly season the steak with salt and pepper
Sear the steak for 3 mins on each side
For medium steak:
Cook for 5 mins on one side
Cook for 3 mins on one side
Cook for 1 min on the sides
Then:
Remove and loosely wrap in tinfoil, shiny side down
Allow to rest for 5 mins before serving
Enjoy another delicious meal from James Whelan Butchers!
Our Master Butchers have hand-prepared these Native Irish Diced Lamb for you to cook simply at home. Our Irish lamb is raised on the open hillsides of Co. Tipperary. Our master butchers prepare it perfectly for you to create wholesome and nourishing slow-cooked stews and casseroles.
Slow down and savour goodness.
Some Simple Steps:
Add oil to a medium/hot saucepan
Flour the lamb pieces
Sear in pan until golden brown
Add chopped vegetables, herbs and garlic
Colour lightly
Add stock
Preheat oven to 180°C
Cook in the oven for 2 hours until soft and tender
Enjoy another delicious meal from James Whelan Butchers!
How to Cook our Marbled and Matured, Irish Pork Chops
Our Master Butchers have hand-prepared these Marbled and Matured, Irish Pork Chops for you to cook simply at home. These Irish pork chops are rich in marbling to bring a sweet juiciness. And slow-matured to develop distinctive flavour.
Ready to relish in chop-chop time.
Some Simple Steps:
Add oil to a medium/hot pan
Sear for 4 to 6 mins on each side until cooked through
Remove and loosely wrap in tinfoil, shiny side down
Allow to rest for 5 mins before serving
Enjoy another delicious meal from James Whelan Butchers!
How to Cook our Magically Marbled, Salt-Aged, Rib-Eye Steak
Our Master Butchers have hand-prepared this Magically Marbled, Salt-Aged, Rib-Eye Steak for you to cook simply at home. Prime Irish beef that’s been complexity-aged in a darkened Himalayan salt chamber for 35 days. With rich layers of concentrated flavour and melted marbling.
As if by magic, the perfect steak appears.
Some Simple Steps:
Allow the steak come to room temperature
Add beef dripping to a medium/hot pan
Lightly season the steak with salt and pepper
Sear the steak on a high heat for 3 to 4 mins on each side
For medium rare:
Cook for 3 mins on one side
Cook for 2 mins on one side
Cook for 1 min on the sides
Then:
Remove and loosely wrap in tinfoil, shiny side down
Allow to rest for 5 mins before serving
Enjoy another delicious meal from James Whelan Butchers!
How to Cook our Free-Range, Hand-Cured Iberico Pork
Our Master Butchers have hand-prepared this Free-Range, Hand-Cured Iberico Pork for you to cook simply at home. Our Iberico Pork is raised free-range to deliver a naturally sweet meat with rich marbling. Our artisan butchers hand-cure every piece to bring you a supremely succulent dish.
Ease and enjoyment go hand-in-hand.
Some Simple Steps:
Preheat the fan oven to 180°C
Remove all packaging
Rest in pan with the fatty side facing upwards
Add 250ml of water to the pan
Cook for 50 mins per kg plus 20 mins over
Cook to a core temperature of 75°C
Remove and loosely wrap in tinfoil, shiny side down
Allow to rest for 15 mins before serving
Enjoy another delicious meal from James Whelan Butchers!
How to Cook our Native Bacon with a Molasses Dry Cure
Our Master Butchers have hand-prepared this Native Bacon with a Molasses Dry Cure for you to cook simply at home. Our native bacon is reared in Ireland and then dry cured by artisan butchers, in Clonmel. Here they combine salt and cane sugar to give the bacon a delicious molasses richness and depth.
Sweet and smoky slices of perfection.
Some Simple Steps:
Preheat the fan oven to 180°C
Remove all packaging
Rest in pan with the fatty side facing upwards
Add 250ml of water to the pan
Cook for 50 mins per kg plus 20 mins over
Cook to a core temperature of 75°C
Remove and loosely wrap in tinfoil, shiny side down
Allow to rest for 15 mins before serving
Enjoy another delicious meal from James Whelan Butchers!
How to Cook our Native Bacon with a Traditional Dry Cure
Our Master Butchers have hand-prepared this Native Bacon with a Traditional Dry Cure for you to cook simply at home. Our native bacon is dry-cured by artisan butchers using a traditional, family cure. Lightly salted to draw out the flavours, gently sugared to enhance the sweet pork notes and rich juiciness.
Make it your new tradition.
Some Simple Steps:
Preheat the fan oven to 180°C
Remove all packaging
Rest in pan with the fatty side facing upwards
Add 250ml of water to the pan
Cook for 50 mins per kg plus 20 mins over
Cook to a core temperature of 75°C
Remove and loosely wrap in tinfoil, shiny side down
Allow to rest for 15 mins before serving
Enjoy another delicious meal from James Whelan Butchers!
Our Master Butchers have hand-prepared these Pigs in Pancetta Blankets for you to cook simply at home. Divine little Irish pork shoulder cocktail sausages hand wrapped in dry-cured Tipperary pancetta.
That’s your fancy starter all wrapped-up.
Some Simple Steps:
Preheat the oven to 180°C
Coom for 20 minutes
It’s that easy for a delicious treat!
Enjoy another delicious meal from James Whelan Butchers!
Our Master Butchers have hand-prepared this Stunning Spiced Beef for you to serve simply at home. Spiced Beef is a true James Whelan Butchers Christmas Tradition. Our master butchers hand cure a beautiful cut of beef and coat it in brown sugar, peppercorns, allspices and berries every day for two weeks.
Make room Ireland’s very own charcuterie.
Some Simple Steps:
Place in a saucepan covered with water
Add chopped vegetables
Add two bay leaves
Boil for 44 minutes per kg and 20 mins over
Leave it to cool in the liquid overnight
Enjoy another delicious meal from James Whelan Butchers!
