The Market Butcher – September 2014

Newbridge in Kildare is famous for its silverware and it is here that The Market Butchers hope to make their own silver after opening the second retail butchers owned by Michael Bermingham and Karl Freeman, entrepreneurs who run a thriving wholesale meat business called M&K Meats.

Supported by a state-of-the-art factory in Rathcoole, Co Dublin, they use traditional butcher's methods to both age and process all types of meat, including beef, lamb, pork, bacon, poultry and game.

Clients include some of the finest restaurants, hotels and supermarkets in the country supplying the likes of L'Ecrivain and Chapter One restaurants. Their apricot-flavoured black pudding – it's a signature recipe – was developed in conjunction with master chef Derry Clarke. Michael Bermingham explained:-

“One of the things I enjoy most about this business is working with great chefs to come up with new cuts and new flavours. Trying new things and continuously being creative has proved key to our ongoing success.”

The Market Butchers underline their specialist tag by supplying less common meats including home grown wallaby. Michael continues:- “We are the only suppliers of it in Ireland. We source our wallaby from Lambay Island off the Dublin Coast and we have exclusive rights to all the beef, lamb, venison and rabbit produced on the island.”

He is full of praise for the farmers from whom he sources his meat, saying they are the best suppliers in the country. “We visit every farm …….

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• THEMARKETBUTCHER2014.pdf