Pat Whelan is the third generation of Whelans to work at James Whelan butchers in Clonmel, Co. Tipperary. So you would guess that he really knows his stuff. The Whelan legacy has gone from traditional butchering to up to the minute meat magic – with a fully accessible and easy to navigate website full of interesting bits and pieces. Pat raises his own Aberdeen Angus on rich Tipperary pasture at the farm,  for complete traceability and top quality. He sources free range pork from fellow Good Food Ireland Approved Producer Crowe’s Farm. Grass fed Tipperary lamb has the perfect balance of meaty richness and natural sweetness from the healthy diet. This dynamic butcher has also pioneered the world’s first ‘Beef Bonds’ – where customers can invest in  Whelan Angus, Hereford or Wagyu/Kobe cattle for long or short term. Investment pays off in a share of the animal in cuts of beef. If the breed you have invested in exceeds estimated weight at maturity – you get the gains!  Read all about Pat’s extensive butchery knowledge in his book An Irish Butcher Shop, available in our online shop. Here you’ll find all the best tips and techniques for great meat cooking, from fast dishes to slow cooked delights. Worth a browse for inspiration in recipes –  and certainly one for the reference minded reader!