{"id":5674,"date":"2013-11-06T16:49:54","date_gmt":"2013-11-06T15:49:54","guid":{"rendered":"http:\/\/www.jameswhelanbutchers.com\/info\/?p=5674"},"modified":"2013-11-06T16:49:54","modified_gmt":"2013-11-06T15:49:54","slug":"the-irish-beef-book-pat-whelan-katy-mcguinness","status":"publish","type":"post","link":"https:\/\/www.jameswhelanbutchers.com\/info\/5674\/the-irish-beef-book-pat-whelan-katy-mcguinness\/","title":{"rendered":"The Irish Beef Book by Pat Whelan and Katy McGuinness"},"content":{"rendered":"

\u2018There 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.\u2019 <\/em>Pat Whelan<\/p>\n

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.<\/p>\n

The popularity of Pat\u2019s physical and online butcher shops, which provides meat reared and slaughtered ethically on his own farm, and of his regular butchery classes is testimony to the increasing popularity of the food philosophy he has espoused for years and to consumers growing desire to get closer to the source of their food.<\/p>\n

The Irish Beef Book<\/em> is a celebration of the best things about the Irish food scene and of what makes our beef world class \u2013 artisan producers, quality land and animals, and excellent husbandry and farming techniques.<\/p>\n\n\t\t\t