When I first started to shop in John Gillivan Butchers, trading as Moate Meats, about six or seven years ago, it was not only their quality of meat and their friendly staff that impressed me, but I found their willingness to disclose exactly the journey of each piece of meat from farm to shop very reassuring. Behind the counter they are all very knowledgeable chaps. Both John and Kit Gillivan are master butchers while the rest of the staff are all certified craft butchers. There are nine abattoirs in Westmeath and we are privileged in Moate to have two very fine butchers each with their own abattoirs. Where we source our meat has often been topical within the media. In the past few weeks, with the breaking of the horse meat story, it seems to have never been more enticing to pop into the local butcher for meat, in place of a supermarket alternative. As wonderful as many small butchers are it’s important to note that not all are flying the flag for Irish meat. When it is reported that 2.5 million chicken breasts are imported each week into Ireland we can’t automatically assume that when we’re supporting our local butcher that they are actually supporting Irish. How do we find out where their meat is sourced? We simply ask. Consumers must question and if they are not happy with the answer then there is always the option to move their business elsewhere. One of the best butchers that I have ever come upon has been John Gillivan Butchers, so to find out a little more about the men behind the business I met John and Kit Gillivan for a chat.
John Gillivan Moate Meats,
Lr Main st,