New book published by Clonmel Butcher

Being one of Rick Stein’s food heroes is an honour bestowed on a select few; however, this is just one of Pat Whelan’s accolades. His first book is a sumptuous guide to meat cookery and is designed to help people explore the wonderful tastes that good quality meat offers.

Coming from a long line of butchers (fifth generation on his mother’s side) and growing up over the family butcher shop it is no surprise that Pat is passionate about meat, particularly red meat.

Using his expert knowledge of animals and butchery Pat describes the nutrient value of meat, details the importance of the slaughter, maturation and storing process to the taste and texture of the meat and most importantly how to identify good quality meat.

This beautiful book includes stunning images of Pat’s favourite tried and tested recipes, dishes that sum up his warm, family-oriented and eclectic outlook on life. From the quickest pan-fried steak to a slow-cooked leg of lamb, Pat describes the best methods and recipes for cooking popular as well as less fashionable cuts of meat to optimise the flavour and savour the wonderful taste.

Pat is very proud to supply such high-quality produce to his local customers in Clonmel, Co. Tipperary. His family’s business was the first butchers to sell produce door-to-door. This tradition has been brought into the 21^st century; it’s now possible for people nationwide to get the best fresh meat delivered to their door within 48 hours of ordering online from www.jameswhelanbutchers.com.

His passion for meat and local produce comes through on his blog http://meatireland.com. He established and is Chairman of the Tipperary Food Producers, a network of businesses working in the Food Sector in Co. Tipperary. Their objective is to represent and promote the best of Tipperary food.

An Irish Butcher Shop is published by The Collins Press and you can buy the book online here