Butchers Michael Bermingham and Karl Freeman have been working in the meat business for more than 20 years. Having finished their apprenticeships in 1990, they opened their first shop in Drimnagh the following year and built up a regular and loyal clientele. Two years later, they took over the well-known Paddy Reilly's butchers shop in Tallaght village where they continued to increase their customer base. Indeed, there's a customer in the area that Michael still delivers to on a weekly basis - 21 years later.
As well as the retail side of the business, they developed the wholesale side and in 2003, moved to a premises in Greenogue Industrial Estate to expand on this. But it wasn't too long before they decided to turn full circle and open a retail butchers shop close by. This shop attracts many of the workers in the estate as well as both old and new customers and there's also an online facility for ordering. What sets the Market Butcher apart from other similar shops is the attention to detail and above all, the quality of the product.
All the meat is Irish, with beef from B&F Meats in Thomastown, where the third generation of Farrells continue to work closely with suppliers to ensure the quality and integrity of the food chain. Michael Bermingham buys much of the meat in carcass, hangs it and butchers it using traditional methods. All the regular roasts are available as well as fillets and ready products such as stir-fry. One of their specialities is Connemara Hill Lamb. Michael works very closely with the Connemara farmers producing this wonderful and very special lamb. In 2007, the lamb was awarded the European Protected Geographical Indication (PGI) status. This puts the lamb into a very exclusive club - there are only three other Irish products with this status. What it means is that only lamb born and reared on the Connemara hills within a designated area and by registered members, can be officially named Connemara Hill Lamb. As the lambs roam freely, they eat the natural grasses, herbs and heathers on the hills. This results in a very special flavour and quality. The Market Butcher can supply this lamb in season - legs, racks, chops, shanks, shoulders and liver.
Other products include O'Doherty's award-winning organic pork and bacon including the famous black bacon; wild venison comes from Clane, Co Kildare; chickens from Western Brand and includes chicken livers, stir-fry chicken, Mexican wings, en croute and tortilla wraps; whole turkeys and stuffed turkey breasts; ducks come from fellow Good Food Ireland member Silver Hill in Emyvale. You can also buy Derry Clarke's butchers sausages or a breakfast pack with sausages, rashers and black and white puddings. If you don't have time to cook, you can also pick up ready-prepared vegetables in the shop.Michael and Karl's plan for the future is to expand the Market Butcher range of products to include many Irish artisan products and to open new shops.Become a fan of The Market Butcher on Facebook