{"id":3634,"date":"2011-09-28T10:51:40","date_gmt":"2011-09-28T09:51:40","guid":{"rendered":"http:\/\/www.jameswhelanbutchers.com\/info\/?p=3634"},"modified":"2014-08-06T17:25:23","modified_gmt":"2014-08-06T16:25:23","slug":"meet-pat-whelan-the-butcher-from-clonmel","status":"publish","type":"post","link":"https:\/\/www.jameswhelanbutchers.com\/info\/3634\/meet-pat-whelan-the-butcher-from-clonmel\/","title":{"rendered":"Meet Pat Whelan, the Butcher from Clonmel"},"content":{"rendered":"

Pat Whelan is a member of a dwindling brotherhood, independent butchers. In the 21st century world of supermarkets, it\u2019s getting increasingly hard to find these food artisans who thrived in a bygone era when people\u00a0 moved away from farms and no longer raised their own meat. His shop,\u00a0James Whelan Butchers<\/a>, in Clonmel, County Tipperary, Ireland, has been in business since 1960. The current shop, in a strip mall adjacent to a major supermarket, was opened in the 1970s, The location was appealing because it had ample parking. When asked why he became a butcher, Whelan answers, \u201cIt\u2019s part of my DNA. It seemed natural for me to do. It\u2019s was never a question of doing anything else.\u201d What Whelan calls the \u201cart of butchering\u201d has been in his mother\u2019s family for five generations. His dad is still involved in the business.<\/p>\n

\"Pat<\/a>

Pat Whelan with his Black Aberdeen Angus – Photo by Moya MacAllister<\/p><\/div>He\u2019s even more unique. He raises his own Aberdeen Angus Beef and lamb and on the family\u2019s 200 acre farm, Garrentemple Clonmel.\u00a0 The shop\u2019s pork, ham and poultry come from local farmers (members of the\u00a0Tipperary Food Producers<\/a>, a group he helped found in2007). To maintain control over the integrity of the product, every animals is finished on the farm. \u201cAll animals have a residency period here,\u201d Whelan says. \u201cWhen you can walk through the entire process from raising to butchering there\u2019s a great sense of satisfaction and fulfillment that money can never buy.\u201d All the meat is slaughtered and processed in their on-site abattoir.<\/p>\n

Read more from Santa Fe Travelers<\/a> blog.<\/p>\n

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 \u00a0James Whelan Butchers with shops in Clonmel, the Avoca Food Market Monkstown and Avoca Rathcoole.\u00a0Sign up to our newsletter for more updates from James Whelan Butchers<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Pat Whelan is a member of a dwindling brotherhood, independent butchers. In the 21st century world of supermarkets, it\u2019s getting increasingly hard to find these food artisans who thrived in a bygone era when people\u00a0 moved away from farms and no longer raised their own meat. His shop,\u00a0James Whelan Butchers, in Clonmel, County Tipperary, Ireland, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[146,148,145,48,71,147,47,80,132],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n