Search Results for 'Meat industry'

Feericks Victuallers, a traditional butcher shop on 40 Lower Newcastle Road, is getting ready to close its doors for the final time after more than 40 years in business.

A small butcher shop in Kiltimagh is on the pig’s back after winning a top national award for its homemade, spicy, Italian sausages.

In the early days, farmers killed their own livestock, and in urban areas the killing was done by butchers. These victuallers would hang raw carcasses of meat outside their shops to show how fresh they were and to attract customers. It was only when the city fathers built an abattoir at the junction of Newtownsmyth and Bowling Green that slaughtering became subject to veterinary inspection and control in Galway. Our photograph was taken in 1966 and shows sheep awaiting their turn to enter the slaughterhouse through the grill gateway. They had already been in the yard for five days. The yard was connected to the abattoir buildings.

Ballyheane butcher Clive Lavelle has continued on a winning streak for his famous sausages.

Finnerty’s butchers, which is located on the ground floor of the Eyre Square Shopping Centre and in Oughterard, has just scooped a top award at the All Ireland Craft Butcher Product competitions. It won supreme champion in the sausages and puddings section, quite an achievement when you think that there are about 500 butchers in the association and about 300 in the competition. Nevin Maguire was the main judge at the event so we can assume that the winners were all pretty impressive. I had often passed by the shop but never shopped there, so I decided to call in and try some of the award winning products. The main shop is in Oughterard and it has been supplying locally sourced meat for the last 50 years and supplies many of the main Connemara hotels like the Abbeyglen, Renvyle House, and Cashel House.

The best lamb, beef, pork, bacon and poultry from an award winning butcher.

Brendan Loughnane master butcher on the Headford Road is offering a great five day meal deal. It is pretty hard to beat this for value at €20. You can buy enough meat/chicken to feed a family of five/six for five days. That works out at about 70 cents per person per meal. Add some Irish potatoes, a veg or two, and the result will feed and nourish the family for a week.

IFA national livestock committee chairman Michael Doran said to ensure security of payment and the most competitive prices, livestock farmers should sell livestock through their local mart.

Well known Ballinasloe butcher Joe Hayes is the driving force behind the National Butchery Academy which is offering 50 places for unemployed people on a new Industrial Meat Processing course starting in January. The National Butchery Academy was recently launched by Eamon O Cuív TD, Minister for Social Protection, and applicants are expected from the entire region including Mayo which has a strong tradition in the meat industry.

A Ballinasloe butcher has launched a National Butchery Academy with the aim of taking up to 50 unemployed people and training them up in the all things meaty.