{"id":5329,"date":"2013-09-11T17:39:45","date_gmt":"2013-09-11T16:39:45","guid":{"rendered":"http:\/\/www.jameswhelanbutchers.com\/info\/?p=5329"},"modified":"2014-08-06T15:48:18","modified_gmt":"2014-08-06T14:48:18","slug":"irish-times-best-butcher-in-ireland","status":"publish","type":"post","link":"https:\/\/www.jameswhelanbutchers.com\/info\/5329\/irish-times-best-butcher-in-ireland\/","title":{"rendered":"James Whelan Butchers: Irish Times ‘Best Butcher in Ireland”"},"content":{"rendered":"

“Behind a contemporary glass wall stand three lectern-like butcher\u2019s blocks. This is where James Whelan Butchers\u2019 in-house experts take to their spotlit \u201cstage\u201d much like performers in a play.
\nIt is the theatrical cut and thrust of boning a carcass that is part of the butchers\u2019 unique selling point in Avoca on Dublin\u2019s Monkstown Crescent. At the weekend \u201cwhole families stand watching our butchers work their blocks,\u201d explains manager Ernie Kenny. \u201cIt\u2019s something you don\u2019t get in a supermarket.\u201d This modern approach to an age-old business also prompts questions from their customers \u2013 something the store relishes.<\/p>\n

This butcher shop\u2019s competitive advantage is that it has its own farm in Clonmel, Co Tipperary where it runs its own herd.
\n\u201cThis offers a continuity of standards. We can trace everything.<\/p><\/blockquote>\n

People respond to that,\u201d Kenny says. Pat Whelan, the owner, also has a shop in Clonmel.
\nWhat do customers want? \u201cThey really want you to explain how each cut should be cooked. For example, you will get a more intense flavour from your Bolognese sauce if you use minced beef shin instead of round steak.\u201d
\nLike every other business, they have their regulars: \u201cCustomers that you can tell the time by, that come in to us at the same hour every day,\u201d Kenny explains. As well as human customers, they cater for their canine regulars too and \u201ctry to match the bone to the dog\u201d, also keeping bones for those training guide dogs.
\nThe shop is two years in business this month and employs eight people including three trainees. One of these is their first female butcher, Orla Ryan.”<\/p>\n

Written by Alanna Gallagher of the Irish Times<\/em><\/a><\/p>\n

James Whelan Butchers, Avoca, Monkstown Crescent, Co Dublin,
\ntel: 01-6638924 Web: jameswhelanbutchers.com.\u00a0\"Irish<\/a><\/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 Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin.\u00a0Sign up to our newsletter for more updates from James Whelan Butchers<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

“Behind a contemporary glass wall stand three lectern-like butcher\u2019s blocks. This is where James Whelan Butchers\u2019 in-house experts take to their spotlit \u201cstage\u201d much like performers in a play. It is the theatrical cut and thrust of boning a carcass that is part of the butchers\u2019 unique selling point in Avoca on Dublin\u2019s Monkstown Crescent. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1,18],"tags":[386,195,532,48,47],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n