On the butcher’s block

Seamus Bracken is a great man to discuss the preparation and delivery of a great steak, particularly if it’s a well cooked rib-eye which he describes as “pure heaven” with just the right amount of fat.. “It’s an absolutely gorgeous tender piece of meat if it’s been cooked beautifully. And, it’s a piece I would drive miles to appreciate.”

After a few moments in his company, his passion for his business and the joys of Irish beef easily come to the fore, as he recounts many a day in Croke Park, not just enjoying the action on the field but thinking over in his mind where best to stop on the way home for a classic piece of restaurant rib-eye.

Coming up to the anniversary of 22 years working for himself, Bracken has noticed that such has been the success of the sausage-making side of his business, as well as the demand for Irish steaks, local people now barbecue all year round and don’t rely on the weather to invite friends or family around. “We’ve had a huge demand for all sort of sausages from our ‘supreme pork’ to lamb and chicken varieties with locals barbecuing from January through to December. It’s truly amazing,” says Seamus.

As for something that’s seasonal or worth a recommendation? “Well at this time of the year, you can’t beat lamb. It’s much more mature than earlier in the season and overall it makes a lovely piece to add to a few new potatoes or local vegetables”.

Bracken Butchers’ best offer at the moment include the shop’s ‘bundle of the week’ - four pork chops, four peppered steaks, a pound of mince, tray of spicy chicken, six rashers, six sausages, and six eggs and all for €20.

Seamus Bracken Butchers, at Lynn Road in Mullingar, is open from 8am until 6.30pm Monday to Saturday.



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