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O'Toole Master Butchers

Butchers

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Denotes genuine Irish food culture, ie special Irish food products/companies/producers, and highlights the best places to shop for regional and artisan foods; the selection excludes obvious 'non-Irish' elements regardless of quality, eg ethnic restaurants and specialists in coffee, wine and other drinks, unless relevant to local production or history. Eat & Stay establishments are chosen for their commitment to showcasing local produce and Irish hospitality.

O'Toole Master Butchers

Quality-led fourth generation butchers; known for their forward-looking philosophy, they are always ahead of the trend
Open: Mon-Sat 8.30-6. abbreviations

Renowned for their commitment to organic meats since the early 1990’s, these fourth generation family butchers are exceptionally forward-thinking and always ahead of the trend.


They were the first Irish butchers to stock the world famous Wagyu / Kobe Beef, and also have a special reputation for high quality poultry - particularly bronze turkeys which they are credited with re-introducing to Ireland in the 1970s.


Quality is paramount at O’Toole’s, with meats bought directly from farmers and naturally aged – for 21 days in the case of on-carcass beef – and they have won many awards, notably from the Association of Craft Butchers of Ireland.


Also at: Clynes Butchers, 12 Fitzwilliam Street, Ringsend, D4 (Tel: 01 668 0456; E: clynes@otoolesbutchers.com)


 

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O'Toole Master Butchers
138 Terenure Road North, Dublin 6W
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