If you have some time on your hands this butterflied leg of lamb recipe is a perfect dish to impress your family and friends. It’s based on a Ballymaloe recipe.
We’re thrilled with double gold in the inaugural National Steak Challenge
Irish Craft Butchers Awards – 2025
News
We’re absolutely chuffed with ourselves – we carried off no less than two gold award and a silver at the first ever National Irish Steak Challenge run by the Craft Butchers of Ireland. We came out tops in Connaught with our succulent Ribeye Steaks and Fillet Steaks and got runner up in the Striploin Steaks. We reckon traditional butcher values were amply rewarded!
A lot of people don’t realise that we have our own family farm just outside Newport and we rear our own quality cattle there. This means the food miles from farm to fork are almost non-existent. This is both the time honoured, traditional way of doing things and completely in keeping with contemporary thinking about the environmental impact of shipping food long distances. It also ensures full traceability which is so important.
“This is a very important award for us,” said Seán Kelly, “We are one of the very few butchers who still farm their own cattle and run their own abattoir and this is confirmation that this traditional system results in the very best tasting beef. We are very proud of these steak awards from the Craft Butchers. We’d like to thank all our customers for their support over the years and also the Craft Butchers for creating the new National Irish Steak Challenge.”
The National Irish Steak Challenge provides Independent Irish Butchers with a vital opportunity to highlight their product quality, breed credentials, and processing standards on a national platform. This inaugural event took place at The Champions Hall, The Curragh, Co. Kildare on Sunday 26th January 2025. The competition was broken down into three categories: Fillet Steak, Ribeye Steak and Striploin Steak
Judging is impartial and carried out by a panel of over 30 experts, including meat scientists, master butchers, industry professionals, and specialised chefs. Notable figures on the judging panel included Sean Owens (IFEX Salon Culinaire Director) Darina Allen from Ballymaloe and Joe Burke (Beef and Livestock sector manager, Bord Bia).
Each steak is evaluated based on its own qualities against established criteria. Technical assessments focus on two aspects: raw and cooked and the scores combined.
Kelly’s Butchers are very proud that our steaks are in the national spotlight. Call into the shop in Newport to see for yourself (Tel 098 41149).
We’re thrilled with double gold in the inaugural National Steak Challenge
Irish Craft Butchers Awards – 2025
News
We’re absolutely chuffed with ourselves – we carried off no less than two gold award and a silver at the first ever National Irish Steak Challenge run by the Craft Butchers of Ireland. We came out tops in Connaught with our succulent Ribeye Steaks and Fillet Steaks and got runner up in the Striploin Steaks. We reckon traditional butcher values were amply rewarded!
A lot of people don’t realise that we have our own family farm just outside Newport and we rear our own quality cattle there. This means the food miles from farm to fork are almost non-existent. This is both the time honoured, traditional way of doing things and completely in keeping with contemporary thinking about the environmental impact of shipping food long distances. It also ensures full traceability which is so important.
“This is a very important award for us,” said Seán Kelly, “We are one of the very few butchers who still farm their own cattle and run their own abattoir and this is confirmation that this traditional system results in the very best tasting beef. We are very proud of these steak awards from the Craft Butchers. We’d like to thank all our customers for their support over the years and also the Craft Butchers for creating the new National Irish Steak Challenge.”
The National Irish Steak Challenge provides Independent Irish Butchers with a vital opportunity to highlight their product quality, breed credentials, and processing standards on a national platform. This inaugural event took place at The Champions Hall, The Curragh, Co. Kildare on Sunday 26th January 2025. The competition was broken down into three categories: Fillet Steak, Ribeye Steak and Striploin Steak
Judging is impartial and carried out by a panel of over 30 experts, including meat scientists, master butchers, industry professionals, and specialised chefs. Notable figures on the judging panel included Sean Owens (IFEX Salon Culinaire Director) Darina Allen from Ballymaloe and Joe Burke (Beef and Livestock sector manager, Bord Bia).
Each steak is evaluated based on its own qualities against established criteria. Technical assessments focus on two aspects: raw and cooked and the scores combined.
Kelly’s Butchers are very proud that our steaks are in the national spotlight. Call into the shop in Newport to see for yourself (Tel 098 41149).