Shop Profile BBQ Competition Winners

Summer 2013
For the Progressive Food Specialist
Shop
Profile
BBQ Competition
Winners
The ONLY Official
■ TRACEABILITY
Magazine
■ HORSE MEAT
■ COMPETITION WINNERS
■ FOOD & HOSPITALITY 2013
www.CRAFTBUTCHERS.ie
New range of Butcher’s Blend ingredients
now available at Bunzl Irish Merchants
Bunzl Irish Merchants is Ireland’s No.1 distributor
of Foodservice Disposables, Washroom & Hygiene
Solutions & Retails products.
We try to be more than a supplier and offer a
“one-stop” solutions package from our large
portfolio. As the key supplier to the markets we
serve, our range and choice of products keeps us the
forefront of the industry.
We can now offer a new range of quality products
specifically for Craft Butchers - Butcher’s Blend.
The Butcher’s Blend range includes: glazes,
marinades & burger mixes, supplied at competitive
pricing. We are confident that this range of
Butchers Blend products offers value for money
and will ensure a wide product offering for your
customers.
Along with our new Butcher’s Blend products we
can offer a wide range of packaging requirements:
Smoothwall Containers, Meat Trays, Food Bags etc.,
at competitive pricing. In addition we can advise on
recipe ideas and create methods to combine
ingredients with our innovative packaging.
Bunzl Irish Merchants understands the high
standards held by Irish Butchers and now have a
dedicated team of 7 experienced & enthusiastic Area
Managers, whose combined knowledge is at your
disposal.
We would like to help you to find the best solution
for your business. No matter how big or small your
requirements are please do not hesitate to contact
Gordon McKay, our Butcher’s Specialist, on 0874103093 or our Sales Office on 01-8164800.
Bunzl Irish Merchants
Address: Malahide Road Industrial Park,
Malahide Road, Dublin 17.
Tel: (01) 816 4800 Fax: (01) 816 4900
E-Mail: [email protected]
Web: www.irishmerchants.com
Opening
Remarks
Membership means engagement.
Have you been engaging?
Talk to us,share your needs and
concerns. We are here to help.
September will see the roll out of
a national campaign promoting
Certified Craft Butchers. There are
now 150 butchers nationwide in
the certification programme. If
you’re not sure what’s involved,
please contact Karen in the office
on 018682820
Within the meat category you can
see the discounters and the
multiples have gone to battle for
market share. Individually and
collectively, we need to fight back.
As markets change, we must
change with them. The modern
butcher shop is expanding with up
to 65% of sales now coming from
the dairy-wall cabinets. If you are
not in this space then you will need
to be to survive into the future.
In recognition of this need for
change, ACBI now has its own in
house chef, travelling to butcher
shops all over the country.
What is he doing? Evaluating
existing product ranges, developing
and introducing new products and
upskilling the butcher in cooking
and food preparation.
P14
News
If you’d like our chef to spend
time in your shop contact Julie at
the office on 018682820 and she
will be happy to make all the
arrangements.
The more we put into our
relationships the more we get out
of them. Meeting butchers as I
travel around the country, one of
the most frequently asked
questions is; What do I get from
ACBI for my €600 membership?
Invariably this question is
accompanied by a list of all the
things we should be doing. My
answer? When did you last call the
office and inquire about the
supports that are there for you.
Membership means engagement.
Have you been engaging?
Chief Executive ACBI
Nordic Theme
10
Hand Washing
12
Fermoy Event
13
Shop Profile
14
Food & Hospitality 2013
16
BBQ Competition
22
What Many Butchers Hate Most 24
Traceability
25
Ten Tips
26
Costing
28
ACBI Office
29
Craft Butcher Uniforms
30
Sausage & Pudding Competition 32
Tips for Success
33
ACBI Retail Price Survey
34
ACBI Partners in Business
35
On The Cover:
Editor: Dave Lang, Development Manager ACBI
Magazine Design & Print: Outburst Design & Print
Chief Executive: John Hickey
Advertising: Dave Lang, ACBI
ACBI Marketing Executive: Julie Cahill
Contributors: Liam Handy, Julie Cahill, Karen Munnelly,
Dave Lang
Published by The Associated Craft Butchers of Ireland
Research Office 1, Ashtown Food Research Centre,
Teagasc, Ashtown, Dublin 15, Ireland
Tel: +353-1-8682820 • Fax: +353-1-8682822
Copyright The Associated Craft Butchers of Ireland. No part
of this publication may be reproduced in any material form
without the express written permission of the publishers.
4
The ONLY Official
Brendan & Patricia Sears
of Seazers & Sears.
BBQ Competition Winners:
Brendan Sears (Seezers
and Sears), Seamus
Spaight (Tony Kierans
Butchers), Barry Kerrigan
(Kerrigan Meats).
Magazine
www.craftbutchers.ie
www.craftbutchers.ie
Summer 2013 3
NEWS
SO YOU THOUGHT
BEEF WAS EXPENSIVE?
Recently, the first test-tube produced
burger made its debut. The burger cost
€250,000 and took years to develop. The
man-made meat is not a meat substitute
like a soy burger or veggie burger; it’s
created from stem cells of a live beef
animal that have been cultured in a petri
dish. Sound appetizing? 94% of people
surveyed in the USA said they wouldn’t
eat it.
It seems like the product needs lots of
added ingredients to taste like real meat.
The meat is grey in texture, so the
manufacturers added salt, egg powder
and breadcrumbs to improve the taste.
Red beetroot juice and saffron were used
to acquire the distinctive red of normal
raw minced beef.
The “in vitro” burger was developed
Prof Mark Post at Maastricht University
in the Netherlands using stem cells from
a slaughtered cow.
The cow stem cells develop into a strip
of muscle cells after being cultured in a
synthetic broth containing vital
nutrients.
The resulting strips begin to contract
like real muscle, and are attached to
Velcro and repeatedly stretched to keep
them supple.
It will be made up of 3,000 strips of
artificial beef, each the size of a grain of
rice, grown from bovine cells in a
laboratory.
The individuals who sampled the
burger noted a crunchy texture on the
outside with a juicy, tender texture on
the inside of the burger. While it had
“intense flavour,” samplers thought the
absence of fat made it taste more like an
RECIPE
WEBSITES
This issue we’ll look at sites with meat recipes
available for download. First port of call will be
Bord Bia http://www.bordbia.ie/aboutfood/recipes/Pages/recipehome.aspx
They have a wealth of recipes for all types of meat and you can download
them and print them for your customers. Or ACBI can do it for you for a
small charge with the Craft Butcher logo and your store name to personalise
it. Another recipe site worth a look is http://allrecipes.com/Recipes/Meat-andPoultry/Beef/Main.aspx with 1300 plus recipes to choose from. These sites
also have very good information on storage and handling meat that will be
useful to customers. There is some very good information on
http://www.safefoodonline.com/ about food safety and it also has recipes.
http://www.foodireland.com/recipes/meat/Index.htm is an Irish site with
some very good meat recipes including an old favourite, Dublin Coddle. Not
so well known outside the capital, it is a delicious, cheap, winter dish.
www.medicinenet.com/script/main/art.asp?articlekey=60653&page=2#meatrecipes
has a list of recipes for those looking to maintain a healthy lifestyle while still
eating meat as part of their diet. On the subject of healthy eating there is a list
of gluten-free recipes on http://www.peterthomson.co.uk/glutenfree/_irish_stew.html .
For the more adventurous cook http://www.foodiesite.com/pages/meat.jsp has
a good collection of international meat recipes which need just a little more
attention to detail.
http://www.foodreference.com/html/recipesbeefporklambetc.html has a good
list of all meat recipes to choose from. And of course www.craftbutchers.ie
has a number of recipes available. If you have a favourite website or recipe
you can send it to [email protected]
4 Summer 2013
www.craftbutchers.ie
artificial burger than real beef.
Cooked by restaurant chef Richard
McGowan and sampled by food critics
Hanni Ruetzler and Josh Schonwald, the
ersatz meat was judged meaty in its
texture and consistency, but a bit thin on
flavor. “The bite feels like a conventional
hamburger,” said Schonwald, a Chicagobased food writer. There was “an absence
of fat but the mouthfeel is like meat.”
The sample burger was eaten
unadorned, without the usual
accompaniments of bread, ketchup,
mustard or tomatoes but got a basic
thumbs up from its tasters.
Ruetzler, an Austrian food scientist
and writer, said “the consistency is
perfect, the taste is close to meat, it’s not
that juicy … but I miss the salt and
pepper.”
LEASEHOLD
GOING CONCERN
Doyle Butchers,
Main St. Shankill
Contact Paul 087-9565965
60 years behind the block.
ACBI would like to pay tribute to Ronnie Moreland, Camden Street, Dublin who retired at the
end of July. Ronnie, who is 75, had been
working as a butcher since he was 15 and has
seen many changes to our trade over the
years. “ We used to buy cattle and sheep in
the Dublin Cattle Market and drive them
through the streets to the abattoir at the back
of the shop. We’d slaughter them next morning
and then go to work in the shop”. Ronnie’s
abattoir is no longer in use, and he remembers
when there were three working abattoirs in
Camden Street.
The board and the staff of ACBI would like to
wish Ronnie a long and happy retirement.
2014 CRAFT BUTCHER
CALENDAR
The 2014 Craft Butcher calendar samples have been delivered
to members by now and shortly we will be contacting you all
for your orders. There is a minimum order of 300 and
calendars will be delivered well in time for Christmas. Giving
a calendar to your customer is a sure way of having your
name and phone number hanging in your customer’s kitchen
for 365 days.
At a cost of only €1.50 each, plus VAT, they represent
excellent value for money, and show your customers that you
value their business every week.
This year, to go with the theme of the calendar we invite
you to send in a photo of the front of your shop, that we will
turn into a black and white image on the personalised section
of your calendars.
Send photos to [email protected]
NOTE OUR ADDRESS
Several members have been using our old address in Dundrum
and this has caused a few problems when settling accounts. The
new address is ACBI, Research Office 1, Ashtown Food Research Centre, Teagasc, Ashtown, Dublin 15.
CHAMBERS IRELAND
Chambers Ireland has called
on the Government to
implement a range of
measures to support job
creation and job retention in the retail sector.
"With retailers forming the heart of our town centres across the
country, the Government must do everything it can to assist this
sector and restore life to the country's high streets," said Chambers
Ireland chief executive Ian Talbot (right).
Chambers Ireland represents business groups across the country.
It wants two-hour free parking windows introduced in town
centres to encourage people to shop in town instead of at out-oftown retail parks.
THE CURRENT CONTROVERSY
REGARDING ADULTERATED
INGREDIENTS
The recent controversy regarding adulterated ingredients in
supermarket beefburgers shouldn’t make us too complacent
about our own practises. Can we all put our hands on our
hearts and say we can vouch for everything we sell.
If you can, well done!
If you cannot, why not?
If there is a product in your store you can’t stand over, are
you risking your business?
When an EHO visits your store you are obliged to
demonstrate where every product comes from by supplying
documentation, traceability information and batch numbers. It
is a very simple procedure to implement, and will keep your
business compliant with the current food laws. Contact Karen
in the office on 01 8682820 if you need help. You will have seen
the very damaging, negative publicity in all media recently and
you certainly don’t want your business to make headlines for
all the wrong reasons.
Anyone trying to pass off foreign product as Irish, or not
having full supporting documentation, or being without an
approved suppliers list, risks having their name in the papers,
or at the very least, on the FSAI website. This is not the way
to go.
Recently FSAI did random tests and found Sulphur Dioxide
in mince in some shops in Donegal. ACBI informed our
members that it is illegal to put Sulphur Dioxide into mince. It
is used in burgers and sausages in small quantities as a
preservative but must be declared.
As an Association we are obliged to inform you of the
correct procedures and to keep you up to date with any
changes in legislation.
As a Craft Butcher it is your responsibility to comply with
the laws on safe food handling.
Remember, ignorance of the law is no defence.
"A key issue facing retailers in town centres is competition from
out-of-town shopping centres and the free parking they provide,"
said Mr Talbot. "The introduction of a 'parking window' where the
first two hours are free would be of significant benefit to retailers
in town centres."
Chambers Ireland has made a presentation to the interdepartmental group on retail in the Department of Jobs, Enterprise
and Innovation.
It has also called for the introduction of a rates reduction for
companies located within town and city centres.
"Providing support for small businesses through these measures
can be the difference between these businesses remaining viable
and ceasing to trade," said Mr Talbot. The retail sector has seen the
worst rate of job losses of any industry other than construction
since 2008.
www.craftbutchers.ie
Summer 2013 5
NEWS
Order against butcher overturned
DEFENDANT “GROSSLY EXAGGERATED" DAMAGES - JUDGE
A CIRCUIT Court judge has overturned a
ruling against a Ballyjamesduff butcher and
abattoir owner that he pay almost €5,000 to
a Virginia farmer who claimed meat he
received from an animal sent for slaughter
was other than that of the one he had sent
to be killed.
Before Judge Sean MacBride at Virginia
District Court in January last year, Philip
Carolan, Burnia, Virginia, was awarded a
decree for €4,585, plus costs and €600
witness expenses, against Leonard Lynch of
Lynch's Abattoir, Ballyjamesduff.
The civil claim for damages arose when Mr
Carolan claimed that two forequarters and
two hindquarters he received from Mr
Lynch on April 11, 2009, were not from the
animal, a pedigree Aubrac heifer, he had
sent for slaughter.
BeforeJudge Keenan Johnson at Cavan
Circuit Court last week, Mr Lynch, a butcher
for 40 years and an abattoir owner since
1985, took the stand. He gave evidence that
in early April he had received an animal for
slaughter from Mr Carolan. When the
animal came in, he said he got the passport
for it and sent it to the department. The only
details he was interested in was the herd
and animal number, not necessarily the
breed of the animal he was killing. He got
permission to slaughter it and and went
through the processes of tagging and
matching tags on the animal so as to verify
traceability.
He showed documentary evidence to the
judge of the systems in place, how the
original tag numbers are preserved on the
carcass when skinning and how they are
then matched and recorded. He also
described that for purposes of checking that
the animal is fit for human consumption,
the head, with tag on it, and the offal are
MICHAEL J O’DONNELL
& ASSOCIATES
ARCHITECTS AND PROJECT
MANAGEMENT
➧ SPECIALISING IN RETAIL DESIGN AND
PROJECT MANAGEMENT.
➧ FOOD PROCESSING AND DISTRIBUTION
FACILITIES.
➧ PLANNING APPLICATIONS.
➧ FIRE SAFETY AND DISABILITY ACCESS
CERTIFICATE APPLICATIONS.
Peacockstown House, Kilbride Raod,
Mulhuddart, Dublin 15.
Tel:Mobile:E-mail:6 Summer 2013
(01) 8256431
087 2554972
[email protected]
www.craftbutchers.ie
kept so that the County Veterinary Surgeon
can check it.
Mr Lynch said on the day the animal was to
be collected that he divided the animal into
two forequarters and two hindquarters,
although not completely so as to allow Mr
Carolan complete the final cut.
When Mr Carolan arrived, Mr Lynch
assisted in placing the meat on plastic in the
back of the plaintiff's vehicle, saying as it
was for private use, it was up to him how he
chose to transport it.
Later that day he received a phone call from
Mr Carolan informing him that he did not
believe the meat given to him was from the
animal he sent for slaughter.
In cross-examination, Carol Doherty BL
questioned Mr Lynch at length about the
system he had in place at the abattoir and
asked whether a mistake could have been
made whereby the wrong tag was placed on
EUROPEAN AWARDS FOR
CRAFT BUTCHERS
Congratulations to members, Jane Russell, Jack McCarthy and Tom
Doherty on achieving Gold in the Mortagne sur Perche Gout Boudin
Championships in France earlier this year.
JOBS IN
BOSTON
Neighbourhood butcher shop in Boston seek 2-3 Qualified
Butchers to join their team.
Enthusiastic dependable individuals sought.
Successful applicants must be able to work on their own
initiative as well as being part of a team.
Responsibilities to include (but not limited to) display cases,
cleanliness, hygiene & customer service.
Possible Visa available.
For consideration email CV
to [email protected]
Or call Alan on 001 617 8034545
the wrong carcass. He replied, however,
that he himself tagged the animals
individually, and that ifone tag was put on
wrong, it would conflict throughout the
rest. He said this was the first time in the
history of his business that a complaint of
this nature had occurred.
"I was 100% sure that was the animal he
got back," Mr Lynch told the court, adding
that there was nothing special about the
animal killed, "it was a normal heifer".
Veterinary surgeon and inspector with
Cavan County Council, Joe Smith, said that
he visited Lynch's Abattoir, Ballyjamesduff
on three occasions on April 11, 2009, and
that he too checked tags on the offal with
those recorded by Mr Lynch.
He too said, when questioned by the judge
if a mistake could be made, "it couldn't
happen I think". He told the judge it would
be normal to slaughter pedigree animals, as
Mr Carolan professed his animal to be, but
said that once sold at commercial level,
there was no difference in value. He said
that even if there was only a slightly higher
meat yield, the value of pedigree stock was
in the breeding alone.
Joseph O'Connor of the Department
ofAgriculture, a witness for both parties,
gave evidence that a Freedom of
Information request came from Mr Carolan
seeking documentation of the types ofc ows
killed at the abattoir in the three-week
period surrounding the date in question,
evidence which discovered that only one
Aubrac registered breed was killed there.
However, under questioning from Padraig
McNamee, BL, Mr O'Connor told the court
that in 2007 there was confusion regarding
the registration of the cow in question as it
had been lodged by computer as AAAberdeen Angus rather than AU- Aubrac as
claimed. These mistakes though had been
corrected.
Under further questioning, it was
discovered that in 2006, Mr Carolan,
though said in court to be an Aubrac
breeder, formerly registered with the
Aubrac Society, that he had a number of
breeds, five in total on his farm and three
bulls. Craft butcher with over 40 years of
experience Liam Handy also gave evidence,
who, when told that the claim against Mr
Lynch was initially €5500, though revised to
€4500, worked out that at 2009 prices, with
a wholesale price of between €3.60-3.90 per
kg, the
cost of the heifer slaughter if damages were
to be awarded should have worked out
nearer to €1,114. He said that consumers
could expect to pay up to 40% on-top of
that price and he also said that regardless
of grading, once meat was sold at
commercial level it had a "commercial
price" and breed was disregarded.
Mr Carolan was last to give evidence. He
said he had been a farmer and breeder for
18 years, and that he also butchered.
He said that the animal slaughtered was for
home use, that he had brought an animal
to Mr Lynch a year previous and was happy
with the meat content he had received.
When he got this particular animal home
he cut into it to find a "high fat content",
claiming in court that it was only 25%
meat, the rest being fat.
Both Mr Smith and Liam Handy as expert
witnesses were asked their opinion on this,
Judge Johnson saying: "That's an
extraordinary low meat yield. With so
IocSave was formed with
one thing in mind to save
retailers and businesses
money, we have the most
competitive credit card
rates in the Irish market
today and our aim is to
make sure that these
reductions are passed on.
We are delighted to become associated with the Craft
Butchers Association and through this relationship we will
pass these savings onto their members, offering credit and
debit card services throughout the 26 counties.
Our motto is honesty and integrity, two things that have
become rare in the financial services sector in our modern
Ireland. We believe in a personal service, our agents will call to
you at a convenient time for you. The consultation process is
simple, they will show you where you can make your savings
typically 20% and up to 40% are not unheard of.
much fat its arteries would be so clogged
up it couldn't stand." Both witnesses
disregarded Mr Carolan's claim, saying the
minimum meat yield they had seen in
animals was between 25 and 62%.
Mr Carolan said he used what he could of
the animal and that he later brought the
civil case against Mr Lynch, which he won
in the district court.
This was based on evidence from
Weatherby's Laboratory who had retained
previously DNA samples from animals Mr
Carolan had imported from France so as to
verify their pedigree. He said the sample of
meat sent to them did not come back as
being related to the sire or as the Aubrac
breed, and that the issue over registration,
either AU or AA was a "genuine mistake"
made by his wife who did the paperwork.
Mr Carolan was asked by the judge how he
had come to the figure of damages caused,
and Mr Carolan said he had gone to a local
Super Valu where he bought various
samples of bee by kilo to work out the
value. This prompted Judge Johnson to
comment the method of valuation was an
"unjust enrichment" and "grossly
exaggerated" given the fact the claim should
only be based on wholesale rather than
commercial price.
Mr Doherty sought to continue with
evidence, but Judge Johnson said he had
"heard enough", that he had listened
carefully to what was said was satisfied
there was no cause for damages to be
awarded, allowing the appeal from Mr
Lynch and dismissing costs.
He also awarded the payment in favour of
Mr Lynch.
Reprinted courtesy of The Anglo Celt.
We supply the most technically advanced terminals on the
market which are all Contactless enabled they not only speed
up transaction time but also save you more money due to
rebates on cost where contactless transactions take place.
If you are considering setting up a web site, we would be
delighted to advise you on the most cost effective way to do so
through our industry leading Gateway350 which is an award
winning product.
This web gateway gets you online, opening up your shop
door to the world.
Contactless debit cards are now becoming the fastest
growing phenomena on the market today, consumers are now
being issued these by their banks as standard practice so will
be expecting to use them in all of their local shops. The
advantages to you are numerous, less cash on premises, less
cash to lodge at the banks new high rates and speed up
transaction time three to one, to name but a few.
To contact your local agent please call 01 2548883 or
alternatively visit our web site at www.iocsave.com
www.craftbutchers.ie
Summer 2013 7
NEWS
Consumers Change Purchasing
Habits in Light of Horse Meat Issue
The Food Safety Authority of Ireland (FSAI)
today published research into the impact of
the horse meat contamination issue on Irish
consumer confidence and trust in the food
they purchase.
The survey reveals significant changes
in consumers’ purchasing habits with
over half (51%) of people who purchased
frozen burgers in the past now buying
less of these products (48% buy the same
amount). Virtually all adults in the
country (98%) said they were aware of
horse meat issue, with almost three
quarters (72%) stating they have
confidence in Irish food safety controls
and regulations (just 13% were not
confident, while 15% were not sure).
Overall, the issue has resulted in a
marked increase in awareness around
food safety, with 50% of respondents
saying they are now more conscious
about food safety issues in general.
Looking at the implications of the issue
for consumer purchasing behaviour, 45%
of consumers say they now spend more
time reading labels on food products.
Over half (53%) say they are now more
conscious of the ingredients that go into
manufactured food products, while 56%
say they are more conscious about the
country of origin of food products.
Of those who bought processed foods
containing meat in the past (e.g. lasagne,
shepherd’s pie, etc), 42% say they now
buy less of these products, while 56%
continue to buy the same amount.
Buying habits were broadly unchanged
for fresh burgers, with 69% saying they
buy the same amount as before (16% buy
less, 15% buy more). Almost two out of
every five (39%) of those who consume
meat say they were concerned as the
issue unfolded, while 61% were
unconcerned. Of those expressing
concern, the following reasons were
cited:
n Concern about what else might be
unknowingly in other meat products
(88%)
n Concern about the presence of
chemicals, medicines and antibiotics
(86%)
n Concern about food safety (83%) and
possible health risks (76%)
n Repulsion by the idea of eating horse
meat (55%)
Commenting on the research findings,
Prof. Alan Reilly, Chief Executive, FSAI
said: “It is six months since the FSAI
uncovered what would eventually
transpire to be a pan-European problem
of adulterated beef products across
almost all Members States.
Understandably, the issue has given rise
to widespread debate about food safety
and labelling and this has changed the
ACBI
& CHEF ADRIAN MARTIN
8 Summer 2013
www.craftbutchers.ie
way people in Ireland view the foods they
purchase and consume. When buying
processed foods, people are not in a
position to identify what raw materials
are used and, therefore, they rely on
labelling as their only source of
information. They are in effect putting
their trust in the hands of manufacturers
and retailers who have a legal obligation
to ensure that all ingredients in their
products are correctly labelled.”
“A key lesson for food businesses is
that they must have robust supplier
controls in place at all times to ensure
that they know who is supplying them
and that all products and all ingredients
are authentic. Purchasing raw materials
on face value is a high risk strategy for
food processors. Progress has already
been made with enhanced controls and
sophisticated tools such as DNA testing
now being a part of the food safety
armoury,” said Prof. Reilly. “Given the
added controls now in place, I believe
that the eventual outcome of this food
fraud scandal will be a positive one for
consumers.”
Prof. Reilly noted that the FSAI will
continue its routine monitoring and
surveillance programmes to monitor
foods on the Irish market to ensure that
they are complying with the requirements
of food law and that they are safe to eat.
The most recent member to join the ACBI
team is Chef Adrian Martin who trained
with Neven Maguire in McNean House.
After a period of intense training Adrian
began work in several Craft Butchers
stores.
Martin Carey in Bandon says “ Adrian is
an invaluable resource to any butcher
looking to the future and wanting to make
a point of difference. I was very impressed
by the input that Adrian had at all levels in
the shop ”.
Thomas Argue in Cootehill said “ Adrian
opened my eyes to what could be done. It’s
great to see the coming together of
culinary arts and the craft of the butcher”.
“With Adrian’s help, we introduced eight
new products to pass on to our customers”
according to Dermot Brady, Dublin.
Nordic Theme
Gaynors introduce Nordic Theme
for Irish Butchery Market
What is meant by Nordic?
By Nordic we mean the cuisine of Scaninavia (Denmark, Norway,
Sweden, Finland and Iceland).
Why a Nordic concept?
■ Restaurant Noma in Copenhagen has been the best restaurant
in the world for 2 years with Nordic Cuisine.
■ Research has shown that European consumers want authentic,
honest, healthy, local, traceable and Pure products with an
experience of their origins (storytelling).
■ The food service sector has already discovered Nordic Cuisine
and begun to implement it
■ Articles on Nordic Cuisine are beginning to appear in Food
Publications
We’re thinking of hearty casseroles, marinated fish, increased
use of value-added lamb. New healthy ,earthy, robust flavours
using berries such as mulberries, goji berries and forest fruits and
undertones of mustard. Also cranberries and blueberries.
We are very excited to be launching this New Concept from our
partners Verstegen Spices and Sauces (Rotterdam), says Cormac
Gaynor of C F Gaynor Ltd. It has always been our objective to
lead in the Added-Value sector of the meat and poultry market.
This new range, we believe, will allow butchers to move into
another gear in their counters and ready-meals. If success in retail
businesses is about offering choice to the consumer, we feel that
we are helping to create that opportunity for butchers, by
constantly innovating and providing new ideas.
How many products are in the new Nordic range?
Eight new products:
■ Nordic rub for fish and poultry (dry mix., with Blueberries, rich
in antioxidants)
■ Nordic rub for meat (Dry mix with mulberries and Goji berries,
good for digestion, can help lower cholestrol)
■ Nordic del mondo spice mix (with mushroom, mustard seeds,
bay leaf and sesame seeds). Great spice mix combined with
other Nordic products!
■ Nordic Forest Fruit marinade (water based) red fruity, with
beetroot, blueberries, blackberries, mustard, gherkin and
shiitake mushrooms
10 Summer 2013
www.craftbutchers.ie
■ Nordic Basic Rub (wet) great for adhesion of dry rubs to meat
products. Underlying hint of mustrad and Dill
■ Nordic Pickle Marinade (water based). Many possibilities. May
be used with fish and meat. Sweet/sour flavour profile, cider
vinegar and honey with a hint of dill.
■ Red Viking Sauce ( with cranberries and mustard )
■ Yellow Fjord sauce ( Fresh creamy yellow sauce with gherkin,
dill and parsley)
If butchers want to get involved in this new intiative, they have
only to contact the offices of C F Gaynor or their local
representative, who will be happy to explain the concept and
arrange for a demonstration in their own shop. Our own chef is
always available to help with recipes and support to make Nordic
a success in the Irish Butcher market.
You can contact Gaynors on: 01 825 2700
W:
T:
F:
E:
www.rosieandjim.ie
01 460 5900
01 460 5944
[email protected]
At North West Labels, we cater for a
varied range of food labelling.
XIV regulations for foodstuffs ( ISEGA
Cert. No 21480 U 05 )
We’re proud to say that among our
customers are some of Ireland &
Europe’s champion butchers.
Our approach is tailored to our
customer’s individual needs, so if
bespoke packaging to distinguish your
goods from the rest are what you
need, talk to us today.
We use only the highest grade
adhesive designed to cater from -60
to +30 degrees.
It conforms to the most stringent Bfr
Thermal printers for in-house
labelling, pricing guns, till rolls & visa
rolls are also part of our offerings.
“We highly
recommend North
West Labels to all
our craft butcher
colleagues. They
deliver a quality
product, on time &
at an affordable
price“
M. McGettigan & Sons,
Donegal Town.
Hand Washing
THE IMPORTANCE OF HAND
WASHING IN YOUR BUTCHER SHOP.
Over the last couple of months I have
been auditing our members Butcher
shops to ensure they are compliant
food safety legislation. As you can
imagine I see lots of different food
safety issues. For example I regularly
see raw meat being stored incorrectly.
Raw meat should always be below
vegetables or other ready to eat foods.
This is to ensure cross-contamination
of bacteria does not occur.
However the most common food
safety risk I come across in butcher
shops is poor hand hygiene and poor
hand washing technique. Although the
washing of hands is one of the most
basic requirements of the food safety
legislation today it is also one of the
most important. When handling raw
meat it is very important to wash your
hands as much as possible, as much as
20 times per day. One of the most
common mistakes I see is workers
slicing raw meat then handling money
and then returning to handling raw
meat. As an extra precaution in your
premises try to include a hand
sanitizer beside the hand wash sink, as
well as non-perfumed soap and ensure
the water is always hot when washing
your hands.
Some facts about hand washing:
■ It is estimated that washing hands
with soap and water could reduce
diarrheal disease-associated deaths
by up to 50%
■ Researchers in London estimate
that if everyone routinely washed
their hands, a million deaths a year
could be prevented.
■ A large percentage of foodborne
disease outbreaks are spread by
contaminated hands. Appropriate
hand washing practices can reduce
the risk of foodborne illness and
other infections .
■ Handwashing can reduce the risk of
respiratory infections by 16%.
■ The use of an alcohol gel hand
sanitizer in the classroom provided
an overall reduction in absenteeism
due to infection by 19.8% among 16
elementary schools and 6,000
students.
■ More than 50% of healthy persons
have Staphylococcus aureus living
in or on their nasal passages,
throats, hair, or skin.
Reference:
http://www.cdc.gov/healthywater/hygie
ne/fast_facts.html
HAND WASHING TECHNIQUES
Wet both hands before application of soap (liquid is preferable). Follow the technique below for 15 - 30 seconds ensuring that each
step consists of at least three strokes backwards and forwards.
Rub palm to palm
Right palm over back of left hand and
left palm over back of right hand
Palm to palm with bent and spread out
fingers
Backs of fingers to opposing palms with
fingers interlocked
Circular rubbing of left thumb in closed
right hand and vice versa
Circular rubbing, backwards and forwards
with closed right hand fingertips in left
palm and vice versa.
Finally, rinse and dry hands thoroughly
Special attention should be paid to fingertips thumbs and other areas of hands likely to contact a contaminated site. Hands should be
rinsed in clean water. Care should be taken to dry the skin with paper towels to avoid skin damage. If frequent washing has been
performed hand cream should be applied at the end of duties to prevent skin desiccation and cracking.
12 Summer 2013
www.craftbutchers.ie
Fermoy Event
Fermoy Event
In June the Western & Southern heats
of the National Sausage and Pudding
Competition were held in Teagasc,
Moorepark. A trade show with 16
stands was part of the day and
companies who took part were,
Scobie & Junor, Manor Farm,
Crosshire, Chef in a Box, Airlux
Lighting, McDonnells of Queen Street,
Delpac, Sean Cusack Insurances, CF
Gaynor, AR Systems Maria O’Neill
Design and Bunzl Irish Merchants.
The list of Sausage & Pudding
finalists is on page 32.
Fáilte Ireland have announced the
names of the eight new food tourism
ambassadors that have been selected to
represent Ireland and join the Food
Tourism Network Development
programme.
They include Mary McGettigan, A
Taste of Donegal Food Festival, Donegal
Town – DONEGAL
Mary, who is married to ACBI
member Ernan McGettigan, has been a
prime mover in setting up the Taste of
Donegal Food Festival and using food
tourism as a way to increase visitors to
Donegal Town and the surrounding
area. She has collaborated with a
number of community groups in the
area and has worked hard to attract a
wide range of artisan food producers to
this event. This event has now been
recognised as one of the must attend
events in the North West.
Congratulations to Mary from
ACBI.
www.craftbutchers.ie
Summer 2013 13
Shop Profile
SEEZERS & SEARS,
Citywest Shopping Centre, Naas Road
Brendan Sears opened his store in
September 2012 having trained
previously with some of the best
butchers in Dublin. “ I always had a
hankering to open my own shop, and
when this opportunity came up, I went
for it”.
Brendan’s mother Patricia, works in
the shop and looks after all the added
value products, prepared vegetables and
also comes up with the recipe ideas for
new products.
Recently, Seezers & Sears won the
Burger Category in the ACBI BBQ
Competition and found the award very
useful in marketing their business. “
The BBQ Competition was great for
getting our name out there. People are
very interested in awards and want to
try the product you won with.
The recent good weather helped
enormously too and it was great that we
had a product to take advantage of
that”.
Patricia’s uncle was Karl Seezer, a
descendant of one of the original
German butchers who arrived in
Ireland in the early 1900’s. This group
included the Herteriches, Olhausens,
Steins, Reinhardts, Haffners, Hicks and
of course the Seezers. These German
butchers, as business improved, opened
their own stores and some of them are
now household names. With a heritage
like that it seems inevitable that
Brendan would become a butcher. “ I
was trained in the full range of
butchering skills and I have to say it
stands to me today. Just being able to
put a knife into a striploin is not
butchering, anyone can do that. You
need the knowledge of the whole
animal and you need to know how to
make money from the whole animal”.
“ Deal fairly with your key suppliers,
pay them on time and you will get the
best quality and service always. If you
keep chopping and changing suppliers
14 Summer 2013
www.craftbutchers.ie
over pennies, you will never have a
good relationship with your primary
source of product”.
Brenda believes quality of product
and customer service are the keystones
of successful business. “ Value for
money is important, but if the quality is
not there you won’t get repeat business.
Give good value, buy the best quality
available and tell your story to make
yourself stand out from the crowd”.
Brendan believes listening to the
customer is a key component in a
successful business. “ Our customers
tell us what they want and we do our
best to give it to them. The best
retailers in the world are successful
because they respond to customer’s
needs”
After winning the Burger category in
the BBQ competition, Brendan was
visited by a number of butchers and has
very positive views on butchers
networking. “ The other butcher is not
your enemy, the multiples are the ones
we have to fight off. We should be
exchanging ideas with other butchers,
not the one down the street naturally,
but sharing information and helping
one another. Since the competition, I
have met a lot of butchers and we share
information about what works, what
we’ve tried, what the costs of this and
that are. It’s very useful.”
While he has been traditionally
trained, Brendan is a believer in the
value of new technology.
In his store he has plasma screens,
static screens and an internet link to his
home network.
“ I can keep up to date with Facebook
and Twitter, and if I need information I
can Google it in the office”. Brendan
has a POS terminal and takes all major
cards and finds it helps in lots of ways.
It keeps the cash on hand down and
people don’t always carry cash, so a
card can mean a sale happens without
money changing hands.
The store operates a loyalty card
scheme that is of great benefit in
tracking customer purchasing trends
and allows Brendan to offer an
inducement to customers who haven’t
visited the store recently. The text
messaging is great for getting messages
and offers out quickly and at very little
cost.
Brendan joined ACBI when he
opened the store and says it was a good
investment. “ There is help at the end of
the phone anytime I want it, whether
its margins, ingredients, EHO visits,
advice on cuts and prices, or any of a
range of queries, someone is there to
help. Every butcher needs an
organisation behind him and it’s very
reassuring to know that ACBI are there
for us whenever we need them. I would
encourage members to engage with the
ACBI office and keep themselves up to
date with what’s going on. It’s great to
have someone at the end of a phone
who knows what they are talking
about”.
Brendan’s top sellers are Chicken
Fillets, Mince and his “3 for €10” range.
“Customers are very price conscious so
the range encourages them to buy.
Patricia looks after the products and is
always coming up with new ones”.
Brendan’s store is right beside
Dunnes and he tries to grab as much
footfall as he can from them.
“ You have to keep coming up with
new ideas these days, you can’t stand
still”.
He sees there are tough times for
butchers at the moment but is
optimistic for the future.
He had his store Certified and sees it
as a mark of quality for his business.
www.craftbutchers.ie
Summer 2013 15
Food & Hospitality Ireland 2013
A Welcome to
FOOD & HOSPITALITY
IRELAND 2013
The Organisers of world-renowned trade events, IFE and
Hotelympia, Fresh Montgomery, and its Dublin office, Irish
Services Montgomery, are about to open the doors to Food &
Hospitality Ireland 2013 – a trade event that’s been specifically
tailored to meet the needs of today’s retailers, restaurateurs,
chefs, hoteliers and all of those in the food and drink sectors.
Taking place on the 18th and 19th September at the
Industries Hall in the RDS, Dublin 4, the event - which
incorporates SHOP - has been developed in association with
long-standing show partners, and new relationships have also
being established.
Thousands of visitors are expected over the two-day event in a
bid to discover innovative and exciting products and services,
gain new-found knowledge and watch the Associated Craft
Butchers of Ireland’s members compete in the ACBI’s annual
competitions.
A GOOD PARTNERSHIP:
CRAFTY BUSINESS:
Free-to-attend, the show is
a comprehensive blend of
exhibitors, world-class
talent and business
expertise. Partners include
the Restaurants
Association of Ireland, the
Associated Craft Butchers
of Ireland, Retail Ireland
and the Irish Quality Food
& Drink Awards.
Hundreds of butchers are set to descend on
the Industries Hall for the Associated Craft
Butchers of Ireland’s most prestigious
awards.
Including the announcement of the
coveted ‘Shop of the Year’ title, the ACBI
will be hosting the finals of its National
Sausage & Puddings Competition, which
will see 48 butchers vying for the top prize.
The Speciality Foods competition will take
place on the last day and is an ‘on-the-day’
event with butchers encouraged to enter
products into three categories - Ready to
Eat; Ready to Cook and Ready to Heat.
“In addition to our awards, this year’s
event will deliver exhibitors, knowledge and
new products that our members will benefit
from. It’s the ideal platform for butchers to
come together, network and benefit from meat
cutting demonstrations and discussions on
their sector,” adds Dave Lang, Project and
Development Manager with the ACBI.
AWARDING QUALITY:
New for 2013 is the show’s partnership with the first-ever Irish
Quality Food and Drink Awards. Food & Hospitality Ireland
will become the exclusive home for the finalists’ products on
the first day, with the overall award winners being announced
at a Gala dinner in the Mansion House on Wednesday 18th
September. On day two, the winning products will take centre
stage in the Irish Quality Food & Drink feature area at Food &
Hospitality Ireland.
EXCITING EXHIBITORS:
“This year, we’ve added hospitality to
the bill as there’s huge cross over within
the industries and our vast range of
exhibitors really will cater for everyone in
the food, drink, retail and hospitality
sectors,” comments Tim Graham from
Irish Services Montgomery, organisers
of the event.
Tim continues: “We’re exceptionally
pleased that many former exhibitors are
reinvigorated by the new format and have
pledged their support. They will be joined
by a host of other big brand names and
new suppliers who will be introducing
new products and services to the market
16 Summer 2013
www.craftbutchers.ie
as well as offering exceptional show-only
discounts.”
For foodies, companies exhibiting
include ChocoMe Ireland, Mrs Doyle’s
Tea Company, Rosie & Jim’s Gourmet
Chicken products and The Blue Haven
Collection.
South Cork, West Cork, Kildare and
Donegal County Enterprise boards are
all attending and will be hosting some
of the best artisan producers from their
respective counties, as will Invest
Northern Ireland, who will showcasing
the best of Northern Irish produce.
Catering for visitors from the retail
and hospitality sectors, exhibitors
include EPoS solutions provider, CBE,
Milano Coffee Systems, United Wines,
DWS Supplies, Airlux, Timepoint, AS
Gaard, Cummins Allison and quality
butchery and catering equipment
provider, AR Systems.
UK company, Velox Grills is new to
the show as is Cremin and Radley
Drinklink. There’s also Advanced
Pneumatic Technology Ltd from
Balbriggan, Write The Record recording
systems, Alan Nuttall interior fit-out
and displays and Lyerico office supplies
amongst others.
COOKING UP A STORM:
TAKING TO THE STAGE:
New for 2013 is Food & Hospitality Ireland’s
Chef’s Table demonstrations, hosted by show
partner, the Restaurants Association of Ireland.
Each day, four of the country’s most
respected and award-winning chefs will be
taking to the stage to showcase recipes
developed using local products from their
area. Demonstrating how to create Michelinstar dishes from the best of Irish produce, the
line-up includes Dublin’s Kevin O’Toole, Head
Chef & Proprietor of Chameleon in Temple
Bar and Shamzuri Hanifa from The Cottage
Restaurant in Leitrim, winner of the RAI’s Best
Chef, Leitrim, at the organisation’s 2013
awards.
Both Kevin and Shamzuri will be
incorporating produce from their local county
enterprise board’s food and drink producers,
who will also be exhibiting at the show.
The Restaurants Association of Ireland and
Food & Hospitality Ireland are hoping that
this new feature will inspire budding
culinarians from across the country and share
ideas with chefs and restaurateurs.
New for 2013 is the Spotlight
Stage. Including seminars,
discussions and expert panellists,
each session will hone in on the
key issues for the food, drink,
retail and hospitality sectors.
Free-to-attend, the seminars will
offer visitors rich-content and
invaluable learning from some of
the industry’s most-respected
experts.
The line-up on day one
includes a panel discussion on
‘The Role of Private Label in
Ireland’. The Head of eTail
Ireland, Sheila Buckley, will be
focusing on ‘Retailing Online
and Multichannel’ and Ruairi
Doyle, General Manager of
Grabone will be delivering
information on how daily deals
can grow your customer base.
Day two will feature an equally
jam-packed programme that
includes a key note address from
Frank Gleeson, Chairman of
Retail Ireland and Retail
Director, Topaz. Also speaking
are Paula Donoghue from Bord
Bia and Charlie Sheil, General
Manager of Dublin’s newest,
luxury design hotel, The Marker.
The schedule is growing
weekly so please refer to
www.foodhospitality.ie to view
the line-up of speakers and
timings.
Food & Hospitality Ireland is
taking place on the 18th and
19th September 2013 at the
Industries Hall in the RDS,
Dublin 4. Become part of the
conversation by following the
show on twitter @FHIexhibition.
For further information and to
pre-register your attendance,
please log onto
www.foodhospitality.ie
www.craftbutchers.ie
Summer 2013 17
Food & Hospitality Ireland 2013
Exhibitors line-up to support Food &
Hospitality Ireland
COMPANIES from across Ireland –
both South and North – have pledged
their support to this year’s inaugural
Food & Hospitality Ireland trade show,
incorporating SHOP.Interest in the
show, which is taking place on the 18th
and 19th September at the Industries
Hall in the RDS, Dublin 4, has been
steadily gaining momentum with floor
space in sought-after locations now at a
premium. Food & Hospitality Ireland
has already attracted support from
former SHOP exhibitors and from new
exhibitors, all of whom are hoping to
make new contacts and create
opportunities for their businesses at
the event.
Caroline McGuinness, Event Manager
of Food & Hospitality Ireland explains:
“The new look show, comprehensive
features - such as the Spotlight Stage - and
new show partners have really ignited
interested in the first-ever Food &
Hospitality Ireland. Past exhibitors who
haven’t been at the show in the last few
years have returned in 2013 and with a
renewed focus on hospitality, reflecting
our visitor demographics, we have
brought many new exhibitor names on
board.
“Last year, 91% of visitors who attended
SHOP had purchasing authority and over
1 in 2 visitors reported finding new
suppliers at the show, therefore the show
has proven credentials in helping
exhibitors generate new business.”
Catering for visitors from the food, retail
and hospitality sectors, exhibitors include
EPoS solutions provider, CBE – a stalwart
of the show – and quality butchery and
catering equipment provider, AR Systems.
Reflecting on 2012, Duncan Banks,
Managing Director of AR Systems says:
“We had a phenomenal three days at last
year’s event that resulted in almost 100%
of enquiries being converted into new
business. People attended the show to do
real business. For AR Systems, the
audience profile combined with our
solutions, service and price led to a
substantial increase in sales and I’m
looking forward to an equally successful
show this September.”
Explaining what CBE will be promoting
at Food & Hospitality Ireland, Seamus
McHugh, Marketing Manager adds: “We
will be showcasing our new SaaS product
for the retail sector. This new initiative will
reduce capital expenditure on new
equipment for retailers and allow them to
manage their cash flow more effectively.”
New to the event is UK company, Velox
Grills, and there’s also Advanced
Pneumatic Technology Ltd from
Balbriggan, Write The Record recording
systems, Alan Nuttall interior fit-out and
displays and Lyerico office supplies. South
Cork and West Cork County Enterprise
boards are just two of the Country
Enterprise Boards who will be helping
local companies meet new customers at
the show and the Embassy of the Republic
of Poland will also be at the event,
showcasing a number of Polish food
companies.
Currency and cash solutions provider,
Cummins Allison will be at stand D16 and
also attending Food & Hospitality Ireland
are Milano coffee systems, DWS, Airlux,
Timepoint and AS Gaard amongst others.
Features at Food & Hospitality Ireland
include the two-day Spotlight Stage, the
Associated Craft Butchers of Ireland’s
annual awards and the Restaurants
Association of Ireland’s Chefs’ Table
feature which will showcase the very best
of local produce.
If you would like to be a part of Food
and Hospitality Ireland, please contact
Caroline McGuinness by emailing
[email protected]
o.uk or call 048 90431000, or alternatively
please email Victor Dunne at
[email protected] or call 01
2888821. Find us at
www.foodhospitality.ie or @FHIexhibition.
Exhibitors List
Company Name
Stand Number
Advanced Labels
B27
Company Name
Stand Number
Cummins Allison Ltd
D18
Company Name
Stand Number
Milano Coffee Systems
C2
Airlux Lighting
A1
DHL Supply Chain
Alan Nuttall Ltd
C9
Digi Systems Ltd
B25
Mrs Doyles Tea Company
E3
B26
Nestle Professional
D1
APT Safelink
C17
Display Specialists Ltd
AR Systems
B31
Donegal County Enterprise
Asgaard Packaging Ltd
D8
Board
B9
Northern Ireland Naturally
D2
Associated Craft Butchers of Ireland B30
DWS Supplies Ltd
Autoprint Labelling Systems
B18
Embassy of the Republic
AV Direct
B20
C.I.A.
C24
FMI
A6
CBE Ltd
C16
Grab One
E2
Checkout Magazine
C19
Hugh Jordan & Co
D10
Irish Forecourt & Convenience
D27
Chef's Table - Cooking
Demonstation Feature
C10
of Poland
Janet's Country Fayre
E5
C7
A25
chocoMe Ireland
A4
Kerry County Enterprise Board
B5
Clare County Enterprise Board
B7
Kerry County Enterprise Board
B10
Craft Butchers of Ireland Awards
and Demo Feature
Kildare Co Enterprise Board
B30
Lyreco
Cremin And Radley Drinklink Ltd.
B12
Manotherm Ltd
Cross Hire Limited
B15
Maria O'Neill Design
Modern Labelling System Ltd
B4
C22
C1
Restaurants Association Of Ireland
C11
Retail News
D19
Rosie & Jim Gourmet Chicken
Products
A18
Seminar Theatre Feature
E1
Simply Wild
B14
South Cork County Enterprise Board
A2
Timepoint
A17
Velox Grills Ltd
C14
Weighing Machine Services Ltd
B23
West Cork Enterprise Board
B3
Wipeout Ltd
A15
B2
Wireless Solutions
B17
A3
Write The Record
C15
www.craftbutchers.ie
A7
Summer 2013 19
Carton Bros.
Shercock, Co. Cavan. Ireland
phone: (042) 969 1100
web: www.chicken.ie
BBQ Competition
BBQ Competition
The National BBQ competition was held in the Conference
Centre, Teagasc, Ashtown and was judged by Neven Maguire
and his team from McNean House Restaurant. Neven
commented, “ I love to see the innovation Craft Butchers bring
to BBQ products, there were some excellent combinations here
and customers will be delighted with the quality”.
BURGER
CATEGORY
GRILLSTICK/KEBAB
CATEGORY
BUTCHERS CHOICE
CATEGORY
WINNER Brendan Sears, Seezers and
Sears, Citywest GOLD for Sizzle &
Crisp Burger
WINNER Seamus Spaight, Tony
Kierans Butchers, Dundalk, GOLD for
Stop The Lights BBQ Style
WINNER Barry Kerrigan, Kerrigan
Meats, Donaghmede, GOLD for Pork
Fillet with Pistachio & Apricot
RUNNER-UP Brendan Sears, Seezers
and Sears, Citywest, GOLD for Mighty
Meaty Burger
RUNNER-UP Pat Gleeson, Gleeson
Meats, Blanchardstown, GOLD for
Chicken Fillet & Fresh Peach Kebab in
Natural Yoghurt
RUNNER-UP David O’Malley, O’
Malleys Butchers, Tipperary Town,
GOLD for Sizzling Hot Flank Steak
RUNNER-UP Barry Kerrigan, Kerrigan
Meats, Donaghmede, GOLD for Angus
Rib Eye & Foie Gras Burger
22 Summer 2013
www.craftbutchers.ie
RUNNER-UP David O’Malley, O’
Malleys Butchers, Tipperary Town,
GOLD for Mountain Oysters &
Sweetbread Kebab
RUNNER-UP Francis Twohig,
O’Crualaoi’s Butchers, Cork, GOLD for
Barbequed Chicken Breasts Stuffed
with Portobello Mushroom & Tarragon
Mousse
www.craftbutchers.ie
Summer 2013 23
Business
WHAT MANY
BUTCHERS
HATE MOST
Many butchers just simply hate paper work and the idea of doing
a business plan just wrecks their head. In today’s environment
no application for funding to any financial institution will even
get looked at without a proper business plan.
What is a business plan?
A written document that describes your
business, its objectives, strategies and the
market it operates in. Further more your
business plan is used to prove the viability
of your business.
Creating a plan for your butcher shop
will help you see your business more
clearly and give you the insights to
improve margins and expand sales.
To help you on this process lets look at
a simple weekly/monthly exercise that
should prove to be of enormous help.
1) Weekly sales
a. Beef
b. Pork
c. Lamb
d. Chicken
e. Added value products
f. All others
Simply mark in your total sales per
week against the above headings. Keep it
simple.
2) Cost of sales
a. Weekly wages
b. Supplier invoices – for products sold
that week
c. Monthly bills – divided by four to give
you a weekly cost
i. Rent and Rates
ii. Bank repayments
iii. Insurance
iv. Energy
v. Waste Removal
vi. Suppliers paid monthly
Once you subtract from your weekly sales,
your cost of sales, you will have a clear
sight of your profit or loss.
Other interesting things that you can
learn from this exercise are;
a) What products sell best in your shop
b) What products are you giving you
most margin
c) Is there a pattern in your sales and how
might that be exploited
By simply doing this every week it
helps you to get closer to your
business, to identify losses early and
enables you to make the necessary
changes quickly.
If you need help with your weekly
reports, please contact the office where
we can send you on some templates. If
you need to carry out an in depth
comprehensive business plan for
presentation to a financial institution,
please feel free to contact the office as
again we can give you a lot of help in
this area.
HR/Legal Supports
for ACBI members
ACBI are pleased to announce the
formation of strategic partnership with
Eamon Murray & Company Solicitors,
6-7 Sheares Street Cork in relation to
the provision of advice and legal
representation to its members, in
relation to HR and employment law
and general litigation.
24 Summer 2013
www.craftbutchers.ie
Eamon Murray & Company have
over thirty years’ experience of
employment law and litigation and will
provide telephone advice to paid up
members. Subsequently, this firm can
provide representation at every level,
both Court and Employment Tribunals
for members on terms to be agreed.
Contact details are as follows;
Emer Murphy
Telephone: 021 4937000
e-mail:
[email protected]
Mary O’Callaghan
Telephone: 021 4973000
e-mail:
[email protected]
Traceability
1
2
3
4
Goods Intake,
All food deliveries must be recorded on goods intake sheet including food packaging.
The information that must be recorded on the goods intake sheet is as follows (Date,
supplier name, plant number, invoice number, product description, UBD/BBD,
temperature & internal batch code.)
Internal Batch code,
This can be either a number that the butcher records himself eg 000001 or it can be the
date the product was delivered to the shop eg 220713. The latter is most commonly in
butcher shops.
Purchase traceability sticker from MLS labels ( 44 9343746)
MLS Labels produce a specific label with a space for a batch code. This label is put onto
the crates or boxes of your incoming products as they are being stored away. Now when
the health inspector walks into the storage area he/she can trace back any product to the
day it arrived in the shop and from whom, using the Internal batch code.
Traceability Using the Internal batch code,
The Internal batch code shows the date the product was delivered. The date can then be
found on the goods intake sheet. The goods intake sheet holds all the information about
the supplier. The goods intake sheet also records the invoice number and thus the health
inspector can trace the product right back to the invoice itself.
Traceability is a legal
requirement and is needed in
the case of a customer
complaint, product recall or
withdrawal.
Please contact the office if
you are doing any pre-pack as
you need a pre-pack
production log. Please also
contact if you are producing
mince or sausages, as you
need a mince and sausage
log.
If you are not boning out
beef and buying it in vacuum
packed please call the office
as you need the correct
customer traceability sheet.
Food business operators
must have on display for
customers, Beef and Poultry
traceability information. Also
there is specific traceability
information that must be
displayed for selling fresh
fish. The best businesses
have the safest foods.
www.craftbutchers.ie
Summer 2013 25
Ten Tips
Ten Tips for Butchers
1
Have a plan. Too often, small business owners
get so caught up in day-to-day operations that they
neglect long-range planning. If you’ve never written a
business plan, do so—it will force you to think about
what you want to achieve in 2013 and beyond. Set
aside at least one hour a week to assess your progress
toward the goals you’ve set. Together with your
partners and key employees, create action steps and
set deadlines for accomplishing them. Make sure
they happen. See “How to write a business plan” on
page 24.
6
Start socializing. No matter what your industry,
almost any business can benefit from social media.
If you aren’t currently using social media, resolve to try
at least one social network in 2013. If you are active on
social media, step it up a notch by learning more about
your favourite social network, posting more often or
adding more videos and photos to your mix. For help
with social media call Julie Cahill on 018682820
7
2
Make your quality speak for you. Buy and sell
only the best quality. Make sure it is cut and
displayed in the best possible way. If you create a niche
for quality product and service, price becomes
secondary. Customers are willing to pay for the best.
Talk about your quality in your shop, on your website,
on social media sites, and any forum you can.
Delegate. It’s tough for small business owners to
give up control, but delegation is essential for
business growth. Give employees more autonomy so
you don’t become a bottleneck in your organization.
Try to structure operations so you can focus on your
strengths and delegate the rest.
8
3
Give your website a makeover. Does your
business’s website reflect what you do, or is the
information outdated? Does it look current, or is it
sporting a design template from 1999? Does it load
easily on mobile devices so customers can access your
business wherever they are? Make the necessary
changes to modernize your website.
4
Take charge of your finances. Take stock
regularly. Weigh everything in. Check the prices
every week if you have to. Make sure you have a
margin on every item you sell. Keep a close eye on your
wage bill. Make sure your advertising spend is having
an impact. See “ Side of Beef Costing “ on page 28.
5
Focus On What’s Already Working For You and
Do More Of It. When you look for ways to expand
your business, the real pot of gold is usually the same
stuff that’s already proven successful. So before you
move on to the next exciting project or a new strategy,
s-l-o-w down. Do a lot more of what’s already working
and then do the new stuff.
26 Summer 2013
www.craftbutchers.ie
Assess your HR needs. Find out where your
skills gaps are. Do your employees have the skills
your business needs to grow in 2013? Whether you
need to provide additional training, hire new
employees or outsource to independent contractors,
think about how you will fill the gaps.
9
Upgrade your equipment. Whether it’s
technology tools like tablets and smartphones or a
new mincer, small changes can make a big difference
to your bottom line. Decide what investment would
have the biggest impact on your productivity and
profits, and figure out a way to make it happen.
If your premises need an upgrade, find out the cost
and plan a timeline to cause minimum disruption.
10
Celebrate success. No matter how busy you are,
be sure to celebrate when you, your employees and
your business achieve important goals. Enter the
product competitions and maximise any award you
win in your locale. Taking time out to recognize results
will re-energize you and your team for the next
challenge.
Costing
COSTING ON
SIDE OF BEEF
09/07/2013
Heifer R
Lim/ Fr
R = Fat Score 3
292 kg @€4.80 per kg €1401.60
LAP
3.98 KG @€8.50 PER KG =
€33.83
NECK
2.11 KG @€8.50 PER KG =
€17.93
SHIN
2.24 KG @€8.50 PER KG =
€19.04
RIB ROAST
6.37 KG @€11.49 PER KG =
€73.19
RIB MINCE
3.11 KG @€7.50 PER KG =
€23.32
HOUSE KEEPER
1.626 KG @€11.50 PER KG =
€18.69
CHUCK STEW
14.07 KG @€8.79 PER KG =
€123.81
CHUCK MINCE
7.648 KG @€7.50 PER KG =
€57.36
FILLET
2.244.KG @€37.50 PER KG =
€84.15
SIRLOIN STEAK
4.556 KG @€15.99 PER KG =
€72.89
SIRLOIN MINCE
1.32 KG @€9.99 PER KG =
€13.07
T.BONE
3.482 @ €20.00 PER KG =
€69.64
STRIPLOIN
3.324 @ €24.00 PER KG =
€79.77
MINCE
1.536 @ €7.99 PER KG =
€12.27
BRISKET
5.798 @ €7.99 PER KG =
€46.32
HIND SHIN
1.924 @ €7.99 PER KG =
€15.37
EYE ROUND
2.952 @€11.99 PER KG =
€35.39
HEEL
1.896 @ €7.70 PER KG =
€14.60
SILVERSIDE
5.45 @ €10.50 PER KG =
€57.23
BALL
3.954 @ €11.50 PER KG =
€45.47
TOPSIDE
8.224 @ €11.99 PER KG =
€98.60
ROUND MINCE
3.382 @ €11.50 PER KG =
€38.89
MINCE
0.972 @ €7.15 PER KG =
€6.95R
Return €1057.78 per side
€2115.56 for both
MEAT YIELD 63%
GROSS PROFIT MARGIN 33.74%
28 Summer 2013
www.craftbutchers.ie
ACBI Office
The work of
ACBI OFFICE
As a member you may sometimes wonder where your
membership subscription goes and what it is spent on.
Marketing: Julie Cahill Marketing
Executive.
01 8682820
[email protected]
Julie is tasked with raising the Craft
Butcher profile in the media.
Whenever there is a competition, or
an award win, or a good news story
that has a member at the centre of it,
Julie gets it out to the press. The
recent horse meat scandal gave ACBI
an ideal opportunity to talk about
what Craft Butchers do well, and
Julie was sending press releases
almost every day to the media who
were hungry for updates on the
situation. ACBI and Craft Butchers
were on RTE TV and Radio, and in
almost every newspaper.
The recent “Relish Your Meat
Week” in association with Goodalls
was another of Julie’s projects.
Julie recently attended, with Liam
Handy, the EGM of the Home
Economics Teachers Association in
Athlone where 75 HE teachers were
given press packs during a
presentation on “ What is a Craft
Butcher”, the idea being to form a
relationship with HE teachers so
young people learning to cook can be
directed to Craft Butchers rather
than supermarkets.
Julie Cahill has an MBS in
Marketing and a BA in Hotel
management. If it’s news about Craft
Butchers, Julie will get it out there.
Food Safety & HACCP: Karen
Munnelly
01 8682820
[email protected]
Karen has two food science degrees, a
B.Sc in Food Science & Health, a
B.Sc. (Hons) in Food Innovation and
a Certificate in Legal Food Labelling,
and looks after compliance issues for
members. For members wanting to
be certified, Karen will pre-audit your
shop and if necessary will write a
HACCP manual specific to your shop.
If a member has any queries re EHO
or Veterinary inspections, Karen will
advise on the correct procedure.
Karen has now audited over 100
members as part of the Certification
process and we are close to 150
Certified members at present.
Karen is fully versed in current
Food Law for Food Business
Operators and can advise members
on all HACCP and Food Law issues.
Dave Lang : Project & Development
Manager
01 8682820 or 087 6782843
[email protected]
Dave manages the ACBI office, looks
after technical queries relating to the
meat trade and edits the Craft Butcher
magazine. Dave has worked in Retail,
Wholesale, Slaughtering, Sausage
Making and in Supermarkets and has
many years’ experience as a Craft
Butcher to draw from.
He deals with Government agencies
Recruitment & Credit Control &
FETAC Certified Assessor:
Liam Handy
01 8682820
or 086 8108895
Liam has a lifetime’s experience in
the meat trade having run a very
successful store in Dublin for many
years. Liam is also a FETAC
Certified assessor as part of the
National Certificate in Butchering
Skills. Liam was the last President
of the Dublin Master Victuallers
Association prior to the formation
of ACBI and has been a stalwart
supporter of Craft Butchers for
many years.
Liam deals with members who
need help with margins and costs
and can read a shop in minutes and
offer practical suggestions to help
improve your business.
Liam is always available for
members and goes far beyond the
call of duty to offer assistance.
on behalf of members, i.e. FSAI, Dept.
Of Agriculture, Dept. of the
Environment, Bord Bia and is a member
of the Artisan Forum with FSAI.
Member queries re margins, costings,
cutting methods, etc. go to Dave and he
also handles Partners in Business issues.
Dave organises and runs the ACBI
competitions, BBQ, Sausage & Pudding,
Star Shop, Speciality Foods, Spiced Beef
and is the man behind the ACBI’s
involvement in SHOP (now called Food
& Hospitality Ireland).
So, if you need help, information or guidance, or someone to talk to who understands your
problems, call ACBI on 01 868 2820, and one of us will be able to help you. But DO call.
www.craftbutchers.ie
Summer 2013 29
Craft Butcher Uniforms
DELIVERING CLEANLINESS TO
THE CRAFT BUTCHERS OF IRELAND
We have all witnessed the importance of traceability after the recent horse meat
scandal. CWS-boco one of Irelands largest Workwear Hygiene Service Company
with facilities in Dublin, Cork, Galway, Limerick and Sligo have demonstrated
their capabilities to wash and deliver Craft Butchers of Ireland approved
branded workwear each week to the highest standards.
CWS-boco’s cutting edge facilities
allows customers to trace and track
every garment every time. At the
touch of a screen they can tell clients;
who is wearing what? How often they
have had it cleaned, where it is in its
life cycle and when the garment will
be delivered. CWS-boco’s validated
wash process achieves both thermal
and chemical disinfection in
accordance with ISO 14065 (Risk
Assessment Bio-contamination
Control) which ensures that your
garments are not only clean but free
from microbial contamination. This
wash process has also achieved
certification for ISO 9001 2008.
CWS-boco prides itself in delivering
cleanliness and being a "solution
driven" organisation providing a one
stop shop solution to over 8,000
organisations across Ireland, from
some of the biggest multinational's
organisations to Craft Butchers of
Ireland butchers. In short, they offer
quality Craft Butchers of Ireland
approved workwear at very
competitive prices. CWS-boco
provides innovative products and
30 Summer 2013
www.craftbutchers.ie
services, assisting our clients in
meeting their objectives, without
compromising standards. CWS-boco
provides a wide range of services to
the Craft Butchers of Ireland which
are delivered each week. Dermot
Sweeney of Sweeneys Craft Butchers
in Castleknock are currently enjoying
this service, the “traceability” is a
“great to have feature”. Customers are
very “savvy” and will only step into a
shop if they feel confident they are
going to get excellent service and that
comes from first impressions. CWSboco provides me with that great “first
impression”. Deliveries of my
approved Craft Butchers of Ireland
workwear every week gives me great
confidence that each of my butchers
have food safe, bright and clean
workwear every day. The weekly
delivery means I have constant contact
with CWS-boco and I can be
guaranteed a quick turnaround when
it comes to additional workwear or if I
have any questions on any of my
services.
CWS-boco have invested heavily in
their processes and the Craft butchers
of Ireland have benefited from this
investment. Dave Lang commented
“When we started to work with CWSboco it was part of our investment in
developing the Craft Butchers of
Ireland brand”. “The feedback we
have received from the membership
and more importantly from customers
has demonstrated to us the
importance of having recognisable
approved Craft Butchers of Ireland
workwear”. The CWS-boco Craft
Butchers of Ireland branded workwear
means the customer knows they are
getting a quality product from “hoof”
to “plate”.
CWS-boco provide a one stop shop
of hygiene services, as well as Craft
Butcher of Ireland approved
workwear, they provide tea towels,
dust control mats, washroom services,
consumable food approved paper
,soap and cleaning products. Why not
give them a call today and they will be
delighted to arrange to meet with you
to discuss your requirements. Simply
call 01-5228888 or email
[email protected].
Workwear, Washroom Services, Dust Control Mats
es
Pric
Low livery
e
No D rges
Cha
Dispensers
We wont make mincemeat
out of your workwear!
Roller Towel
Paper Roll
Soap & Fragrance
Don’t forget CWS-boco deliver a wide range of cleanliness
Toilet Paper
CWS-boco delivering workwear solutions to Craft Butchers in Ireland
C raft Butcher Jacket
Craft Butcher Coat
Craft Butcher Trousers
Craft Butcher Bib Apron
Craft Butcher Skull Cap
Call today on 01-522 8888
for a Free no obligation survey
CWS-boco Craft Butcher Service Includes:
Specialist cleaning
Traceability
Measuring and Design
Locker Service
Repair and Alteration
Weekly Service
CWS-boco additional Craft Butcher Services
Dust Mats (Free Trial)
Logo or Shaped Mat
Tea Towel Service
Roller Towels
Air Fresheners
Food Safe Paper Rolls
Paper Hand Towel
Toilet Cleaners
Bleach/disinfectant
A clean Washroom for your
colleagues and customers
CWS provides innovative washroom
services with modern, Swiss quality
and reliability dispensers. CWS
hygiene devices are available in a
selection of different colours and can
be customised to fit the interiors of
your bathrooms. With CWS products
you can provide your customers with a
clean and hygienic washroom at a low
cost.
CWS-boco service includes…
➢ Bespoke Craft Butcher workwear;
➢ Weekly laundry, quality control of
Craft Butcher workwear
➢ Free installation of CWS
dispensers;
➢ Free delivery of consumables ReFills (paper, soap and cleaning
products);
➢ Delivery and collection of roler
towels and feminine hygiene bins;
➢ We can personalise your workwear
with your shop name or logo;
Contact us for a free no
obligation survey.
CWS-boco Ireland Ltd
Unit 35, Fonthill Industrial Estate,
Fonthill, Dublin 22
Phone: 01-5228888
Email: [email protected]
Web: www.cws-boco.ie
www.craftbutchers.ie
Summer 2013 31
Sausage & Pudding Competition
SAUSAGE & PUDDING
COMPETITION FINALISTS 2013
The National Sausage & Pudding Competition Final will be held in the
Industries Hall, RDS, Dublin on the 18th of September. Finalists should
have their product there by 12.30 for judging commencing at 1pm. Results
should be available at 4 pm. As before, entries will be 1lb of raw product
and 1 lb of cooked product. Paper plates will be provided and there are
NO marks for garnishing or fancy trays.
TRADITIONAL SAUSAGE CATEGORY
THOMAS DOHERTY, KELLS
BRENDAN FITZPATRICK, CELBRIDGE
PAT GLEESON, NAVAN
EDDIE WALSH & SONS, DONEGAL TOWN
SEAN ROONEY, BALLYSHANNON
GAVIN MITCHELL, DRUMLISH
ADRIAN SHEERIN, BALLYMOTE
KELLY'S OF NEWPORT
CORRY'S FOODHALL, LOUGHREA
CONNEMARA FINE FOODS, OUGHTERARD
COLM SHEEHAN, KANTURK
DAVID O'MALLEY, TIPPERARY TOWN
JACK KELLY, KILRUSH
SPECIALITY SAUSAGE CATEGORY
BLACK PUDDING CATEGORY
EDDIE TUITE, DROGHEDA
PETER CALLAGHAN, ARDEE
BRENDAN KEENAN, FINGLAS
EDDIE TUITE, DROGHEDA - ITALIAN SAUSAGE
KELLY'S OF NEWPORT
BRENDAN FITZPATRICK, CELBRIDGE - PORK & LEEK
SAUSAGE
CORRY'S FOODHALL, LOUGHREA
BRENDAN KEENAN, FINGLAS - PORK, GARLIC &
MIXED HERB SAUSAGE
TIMMY CONSIDINE, HANLEY'S, MITCHELSTOWN
ADRIAN SHEERIN, BALLYMOTE - CHORIZO SAUSAGE
O'SULLIVAN'S OF KILMALLOCK
ADRIAN SHEERIN, BALLYMOTE - MAUDE GONNE
SAUSAGE
EDDIE WALSH & SONS, DONEGAL TOWN - SMOKED
BACON & LEEK SAUSAGE
KELLY'S OF NEWPORT - PORK & HERB SAUSAGE
KELLY'S OF NEWPORT - PORK & SEAWEED
CONNEMARA FINE FOODS, OUGHTERARD - LAMB
SAUSAGE WITH MINT & FIG
JOHN BARRETT, KINSALE - PORK, GARLIC &
MUSTARD
SEAN KEANE, NEWPORT
DAVID O'MALLEY, TIPPERARY TOWN
WHITE PUDDING CATEGORY
EDDIE TUITE, DROGHEDA
PETER CALLAGHAN, ARDEE
THOMAS DOHERTY, KELLS
CORRY'S FOODHALL
KELLY'S OF NEWPORT
SEANE KEANE, NEWPORT
JACK KELLY, KILRUSH - PORK, GARLIC & HERB
DAVID O'MALLEY, TIPPERARY TOWN
O'CRUALAOI BUTCHERS, CORK - BLACK PEPPER
SAUSAGE
TIMMY CONSIDINE, HANLEY'S, MITCHELSTOWN
32 Summer 2013
www.craftbutchers.ie
TODDY MCMAHON, ABBEYFEALE
Sausages
Tips for
Success
Previous Competition Champion Ernan McGettigan gave us some advice
on making the perfect competition sausage. Here are his top tips:
1
Ensure all gristle and bone is removed from meat and check
the core temperature is below five degrees Celsius prior to mixing
2
Add seasoning evenly to meat first and roughly mix to disperse.
This is important to ensure the salt in the seasoning starts to draw
out the meat protein when the water is added. Ensure the added
water is iced to maintain the lowest temperature during processing
3
Add two thirds of the water and continue to blend into the mix until
it becomes sticky. This is the point at which the myosin in the meat is
binding the meat muscle, fat and water together. This is critical to
achieve a stable mix that will retain fat and water during cooking
4
Add the dry rusk and mix thoroughly. Be careful not to overdo
the mixing. A Craft Butcher Sausage should be nice and coarse in
looks and texture and when cooked break away easily on the first
bite. If you overchop or overmix you get a dense sausage.
5
When spooling the skins onto the nozzle draw them through
two fingers to expel all free water as this will cause splitting during
cooking. I recommend natural casings for a real butcher’s sausage.
6
When packing the filler, ensure all air is expelled from the
sausage mix to avoid air pockets in the filled sausage
7
Don’t overfill the casing or the sausage will split during linking.
Then link each sausage to be equal in size
8
Hang the sausages overnight to allow the flavours in the seasoning
to fully infuse the meat. This also helps give a good shaped sausage
9
Cook 2 to 3 lbs of sausages and pick the dozen or so with the
most consistent size and colouring
10 If collagen casings are used, touch the cut ends in the hot fat of
COOKING TIPS
■
■
■
■
Shallow fry for best results.
Even cook for 14-16 minutes
Turn regularly
Cook on the morning of the
competition
■ Ensure sausage is fully cooled
when delivered for the
competition
■ Pack carefully so the sausages
look their best for the judging
the pan to seal ends and reduce cook out
www.craftbutchers.ie
Summer 2013 33
Survey
ACBI Retail Price Survey
August 2013
Sponsored by
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Gerry Owens Design
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€ / Kg
Ga
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ALL PRICES ARE PER KG EXCEPT WHERE NOTED
BEEF
Round Steak
11.00
12.95
11.50
10.99
11.50
12.00
11.50
13.99
10.99
11.49
Striploin
24.99
24.99
22.50
24.99
22.00
24.00
27.50
27.99
22.99
23.99
Fillet Steak
38.00
34.99
36.50
39.99
32.00
29.99
39.00
39.00
34.99
33.99
Sirloin Steak
15.40
17.99
15.50
14.99
14.95
16.00
16.99
19.99
13.59
14.49
Round Mince
11.00
12.95
9.50
10.00
11.50
9.00
11.50
12.99
9.99
10.99
Rib Steak B/less
8.80
9.99
8.99
8.75
8.99
9.99
9.99
8.99
8.50
8.45
Rib Steak Bone-in
7.50
7.99
7.75
7.99
8.50
8.50
8.50
7.99
7.69
7.50
T-Bone Steak
19.99
19.99
19.00
17.99
17.00
17.50
22.99
21.99
20.99
21.50
Rib Roast
15.00
13.99
13.00
14.99
10.50
12.50
12.50
16.99
15.99
14.99
LAMB
Leg of Lamb
25.99 ea 27.99 ea 12.00 kg 25.00 ea 10.90 kg 11.50 kg 9.99 kg
12.79 kg 10.99 kg 11.50 kg
Lamb Loin Chops
19.50
19.99
19.50
18.79
18.50
15.99
19.99
22.49
19.99
21.99
Gigot Lamb Chops
11.00
11.99
13.50
11.99
12.50
12.00
10.99
6 for €9 10.99
11.00
PORK
Loin Pork B/L
Chops
5 for €5 9.99
9.00
6 for €5 5 for €5 9.00
5 for €5 4 for €5 9.99
9.99
R/L Back Rashers
10.80
9.00
9.50
9.99
9.99
34 Summer 2013
10.99
www.craftbutchers.ie
7.50
9.99
9.90
9.99
ACBI Partners in Business
ACBI PARTNERS IN BUSINESS
ACBI’s partners in business have been supporting ACBI for many years – always
give them your first call when looking for a competitive quote for goods and services
Rototherm Ltd
Contact: Maria Kenaney
Tel: 00353 (0) 1 466 0260
Fax: 00353 (0)1 466 0285
Email: [email protected]
www.rototherm.ie
Carton Brothers
Digi Systems Ltd.
Sponsor of the Star Shop of the Year
Award.
Tel: 00353 (0)1295 4844
www.digi.ie
Manor Farm, Shercock, Co. Cavan.
Tel: 00353 (0)42 969 1100
Fax: 00353 (0)42 966 9698
Email: [email protected]
Web: www.manorfarm.ie
AML Insurances
Insurance and Financial Service Products
Contact: Davide Arigho
Tel: 00353 (0) 1 491 0453
Gerry Owens Design
Ballinlough Refrigeration
Tel: 00353 (0) 1 460 0322
Fax: 00353 (0) 1 460 0323
Email: [email protected]
16 Clonard Park, Dundrum, Dublin 16
Tel: 00353 (0) 1 295 9138
Mob: 00353 (0)87 235 1208
Email: [email protected]
www.gerryowensdesign.ie
Energia
Tel: 00353 (0)87 925 8172
Web: www.energia.ie
Customer Connect
Maria O’Neill Designs
Contact: Maria O’Neill
Tel: 00353 (0)87 2507964
www.mariaoneilldesign.com
Airlux
Unit 1, Ashbourne Ind. Est.,
Tel: 00353 (0)1 4853203
Fax: 00353 (0) 1 526 1434
Mob: 00353 (0) 87 2368956
Ashbourne, Co. Meath.
Contact: Nigel Maxon
Mob: 00353 (0)87 286 5387
CWS Boco
Tel: 00353 (0)1 835 0866
Fax: 00353 (0) 1 835 1379
Craft Butchers branded workwear.
Tel: 00353 (0)1 460 6000
Email: [email protected]
Scobies Direct
Tel: 00353 (0) 4585 6747
& 1890 301919
Fax: 00353 (0)45 896 128
Email: [email protected]
Rosie and Jim
Award Winning Chicken Products
Tel: 00353 (0)1 4605 900
C.F. Gaynor
Sponsor of the Young Butcher
competition.
CBE
Tel: 00353 (0) 1 825 2700.
Tel: 00353 (0)94 9373000
Email: [email protected]
Email: [email protected]
www.craftbutchers.ie
Summer 2013 35