Gill Books to publish Pat Whelan's new book, The Irish Beef Book, this October

‘There has long been a shyness, almost a taboo, about butchery. To me it is an art, a craft, something to be celebrated and I want to tell people about it. I find myself marvelling at the animals I rear and the link they provide between us and the land. These gracious, primal animals provide us with food that keeps us healthy and strong. I am responsible for making sure that every part of that animal that is a source of nourishment can be used as such. It is a calling, a purpose, and so much more than just a job.’ Pat Whelan

Immersed in the world of meat since he was a child Pat Whelan, a fifth generation butcher, has learned the skills of the farmer, the stockman, the slaughterman, the butcher, the shopkeeper and the business man. Fundamental to all of those skills is his goal to ensure the successful journey of high-quality meat from farm to fork.

The popularity of Pat’s physical and online butcher shops, which provides meat reared and slaughtered ethically on his own farm, and of his regular butchery classes is testimony to the increasing popularity of the food philosophy he has espoused for years and to consumers growing desire to get closer to the source of their food.

The Irish Beef Book is a celebration of the best things about the Irish food scene and of what makes our beef world class – artisan producers, quality land and animals, and excellent husbandry and farming techniques.

It empowers cooks with the knowledge to choose quality meat that is good for their health and is packed with recipes for nose-to-tail eating, whether you are looking for a new recipe for the perfect Sunday roast or want to experiment with more unusual and often cheaper cuts like skirt and shin.

The Irish Beef Book by Pat Whelan and Katy McGuinness is published by Gill Books on Friday 18 October, priced at €22.99.

For further information please contact Teresa Daly, Communications Manager, Gill Books 01 500 9521, 086 838 3559, tdaly@gill.ie.