Murphy's Craft Butchers Tullow

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Murphy's Craft Butchers Tullow FOUNDED 1934 .. Like us on this Facebook,Twitter https://twitter.com/Murphystullow and visit us inst

Here at Murphy's Craft Butchers we are committed to providing Tullow and all surrounding areas with the very highest standards in quality, choice and value on our vast range of produce. All our staff are highly trained Craft Butchers with exceptional knowledge of our meats and how best to cook them. HACCP registered, we always ensure that hygiene is our top priority. You will always be greeted with a smile instore and if you like our meats, remember to “like” us on Facebook! We wish to thank all our customers for your continued support.

31/10/2026

🎃 MYTH BUSTERS: 10 SPOOKY FACTS ABOUT HALLOWEEN

From ancient Samhain to the butcher’s block!

1. Halloween has Irish roots! Its traditions are closely linked to Samhain, an ancient Celtic seasonal festival celebrated over 2,000 years ago.
2. Samhain means summer’s end. It marked the end of the harvest and the beginning of winter.
3. The dead were believed to walk among the living. People believed the boundary between this world and the spirit world became thinner around Samhain.
4. Bonfires were a big deal. Large communal fires were an important part of traditional Samhain celebrations.
5. The original Jack-o’-lantern wasn’t a pumpkin! In Ireland, people traditionally carved turnips. Irish emigrants helped popularise pumpkin lanterns in America.
6. Trick-or-treating has an old food connection. Medieval souling involved people going door to door asking for soul cakes in return for prayers for the dead.
7. Barmbrack was used for fortune-telling. Traditional Irish Halloween barmbrack contained hidden tokens believed to predict someone’s future.
8. Halloween was a time for disguises. Guising involved dressing up and performing a song, poem or joke in return for food or treats.
9. Here’s the butcher’s connection! Samhain marked the end of the harvest season. In some traditional farming communities, livestock were slaughtered around this seasonal transition.
10. Winter food preparation was serious business! Before modern refrigeration, preserving meat through salting, smoking and other traditional methods was important for helping families get through winter.

👻 From ancient Irish traditions to the history of food and butchery, there’s more to Halloween than meets the eye!

Happy Halloween from Murphy’s Craft Butchers!

MYTH BUSTERS
MEAT FACTS. NOT FICTION.

FoodHistory ButchersCraft

30/10/2026

🥩 MYTH BUSTERS — THE EVOLUTION OF PACKAGING!

25–30 years ago, our packaging looked very different!

Over the years, we’ve continued to invest, improve and evolve — always looking for better ways to present, protect and give our customers the very best from our butchery.

Here’s a look back at that journey:

1️⃣ THE EARLY DAYS
Vacuum-pack pouches were part of our original packaging system.

2️⃣ THE NEXT STEP
We moved on to our gold presentation boards and gold vacuum-pack bags — giving our products a smarter, more premium presentation.

3️⃣ THE NEXT GENERATION
Today, we’ve invested in skin-wrap technology and our own beautifully branded packaging, proudly telling the story of our five-generation family business.

But great packaging is only part of the story.

In this Reel, we’re also showing you how we prepare our Angus striploins.

We carefully trim our steaks, removing the backstrap, D-cut and the first section of the striploin where we find more excess fat, gristle and less desirable texture.

Because what goes into the pack matters just as much as the packaging itself.

And here’s something worth knowing:

All three packaging systems still have their place in our shop. Each offers different presentation and storage benefits, and our packaging methods can help extend product shelf life by around 10–12 days compared with standard packaging, depending on the product and storage conditions.

THE TECHNOLOGY HAS CHANGED. THE CRAFT HASN’T.

Five generations of family butchery.
Traditional skills. Modern investment.
Proudly Murphy’s Craft Butchers.

MYTH BUSTERS — MEAT FACTS. NOT FICTION.

FamilyButchers FiveGenerations ButchersCraft

29/10/2026

🥩 MYTH BUSTERS — THE PACKAGING MYTH!

“IF IT’S PACKED, IT’S NOT YOURS!”

We’ve heard that one before. 👀

For years, some customers have believed that if meat comes in a sealed pack, it must have come from somewhere else.

Well, we’re here to show you how WE do things at Murphy’s Craft Butchers.

🎬 INTRODUCING OUR NEW SKIN WRAP PACKAGING MACHINE.

We’re investing in our business and giving our customers more choice — without losing sight of what matters most: our craft, our standards and our family heritage.

🥩 PACKED IN STORE. BY US.

In this Reel, we’re taking you behind the scenes to show you how we prepare and pack our steaks right here in store using our new skin wrap machine.

And take a look at the packaging.

Our branding tells the story of five generations of Murphy’s Craft Butchers — because whether you choose your steak over the counter or pick up a conveniently packed option, you deserve to know where it comes from and who’s behind it.

WHY ARE WE DOING IT?

✅ Convenience — ideal for grab-and-go customers.

✅ Clear pricing — pre-priced packs make choosing easier.

✅ More choice — another way to shop with us, whether you’re planning ahead or picking up dinner on the go.

✅ Our commitment to presentation — carefully selected steaks, packed to showcase the product, with the cut and quality visible to the customer.

And let’s be clear: we’re not packing meat to hide it away. We’re giving customers another way to buy from their local butcher.

Our new machine is another step forward for our business, combining modern packaging technology with traditional butchery and five generations of family experience.

The way you shop might change. Our commitment to our customers doesn’t.

👇 BE HONEST — HAVE YOU EVER THOUGHT THAT IF MEAT WAS PACKED, IT WASN’T FROM YOUR LOCAL BUTCHER?

Let us know in the comments!

MYTH BUSTERS by Murphy’s Craft Butchers
Meat facts. Not fiction.

CraftButchers MeatFactsNotFiction

28/10/2026

🥩 MYTH BUSTERS — EPISODE 3
🔬 WHAT HAPPENS INSIDE THE BEEF?

We’ve shown you the first 12 hours.

We’ve taken you inside our traditional 14-day hang.

Now it’s time to look at what’s happening inside the beef itself.

Because while the sides are hanging, the meat is going through a series of natural changes that help develop its tenderness.

🔬 DAYS 0–3 — THE FIRST CHANGES

After slaughter, the muscle goes through a natural process called rigor mortis. Temperature control during this early stage is important, as cooling too quickly before rigor mortis has properly developed can lead to cold shortening and tougher meat.

🥩 DAYS 3–8 — THE NATURAL TENDERISATION

This is a particularly important period in our experience.

Naturally occurring enzymes begin breaking down certain structural proteins within the muscle. This process is known as proteolysis.

These proteins help maintain the structure of the muscle. As they gradually break down, the meat generally becomes more tender.

⏳ DAYS 8–11 — THE PROCESS CONTINUES

The natural ageing process carries on. Tenderness can continue to improve, although the rate of change may slow as ageing progresses.

🥩 DAYS 11–14 — TIME AND MATURATION

By the end of our 14-day hang, the beef has had time to undergo these important natural changes before we break the full sides down into individual cuts.

And for selected cuts, the journey continues in our Himalayan salt dry-ageing units in the shop.

THE SCIENCE BEHIND THE CRAFT.

Ageing isn’t simply about leaving beef in a fridge and waiting.

It takes controlled conditions, time, knowledge and experience.

At Murphy’s Craft Butchers, we believe in understanding the process behind the meat — and sharing that knowledge with you.

This is our way of doing things. Our craft. Our story.

🎬 WATCH EPISODE 3 — WHAT HAPPENS INSIDE THE BEEF?

👇 Tell us in the comments: Did you know natural enzymes help tenderise beef as it ages?

MYTH BUSTERS
Meat facts. Not fiction.

TraditionalButchery MeatScience IrishButcher

27/10/2026

🥢🔥 BERNADETA’S BACK WORKING HER MAGIC! 🔥🥢

🥩 TERIYAKI BEEF STIR-FRY — OUR BEST-SELLING STIR-FRY! 🤩

Have you tried this one yet? 👀 If not, you’re missing out!

Bernadeta is showing you how we prepare one of your absolute favourites in today’s reel! ❤️

🥩 Tender strips of sirloin beef
🥢 Coated in our signature Teriyaki sauce — a special blend of two Teriyaki sauces we’ve perfected over the years to bring you the very best flavour!

🍯 The perfect balance of sweet and savoury, with a gentle kick of spice and a delicious touch of honey to bring all those flavours together. Sticky, glossy and packed full of flavour! 😋

🔥 COOK IT YOUR WAY!
✅ Stir-fry
✅ Wok
✅ Pan-fry
✅ Oven

🍜 WHAT TO SERVE IT WITH?
🍚 Fluffy basmati rice
🥢 Noodles
🍟 Chips
🥔 Wedges or crispy cubes
🥦 Add your favourite stir-fry vegetables for an extra tasty meal!

Perfect for a quick, delicious midweek dinner without all the fuss. Just cook, serve and enjoy! 🙌

❤️ It’s no surprise this is our BEST-SELLING stir-fry!

📍 Call in and pick yours up — bring a little takeaway-style flavour into your own kitchen tonight!

👇 Who’s serving theirs with rice or noodles? Let us know in the comments!

DinnerInspiration ButchersChoice FreshFood BernadetaWorksHerMagic BigFlavour

24/10/2026

❤️ A HUGE THANK YOU FROM MURPHY’S CRAFT BUTCHERS! ❤️

As the Christmas season approaches 🎄, we want to thank all our loyal customers for supporting our family business and choosing to shop local. Your support helps protect local jobs, support families and suppliers, and keep our community thriving. 🛍️🏡

A special welcome and thank you to everyone who has recently started shopping with us — we’re delighted to have you on board! 🥰

We’ll continue sharing videos of our everyday favourites, along with new, creative and innovative products, so you can see what we offer even if you don’t spot everything in the shop. 🎥🥩 Please like, share and comment, and call in or get in touch if you see something you’d like to try!

🏃‍♂️ BEST OF LUCK, BRENDAN! 🏃‍♂️

We wish our great friend Brendan Dowling and all the Tullow runners the very best of luck in tomorrow’s Dublin City Marathon. We’ll be cheering you on! 💪👏🍀

From Jim, Bernadeta and all the team, thank you again for your continued support. Have a safe and enjoyable bank holiday weekend!

SHOP LOCAL • SUPPORT SMALL BUSINESSES • SUPPORT LOCAL JOBS ❤️

DublinCityMarathon ThankYou

23/10/2026

🏆🥇🍔 IT’S OFFICIALLY A GOLD AWARD-WINNING BURGER! 🍔🥇🏆

🎃🔥 BERNADETA’S BACK WORKING HER MAGIC THIS HALLOWEEN BANK HOLIDAY WEEKEND! 🔥🎃

And she’s been busy making one of our absolute favourites…

👑 THE JUICY LUCY BEEF BURGER! 👑

🥇 PROUD WINNER OF A GOLD AWARD AT THE NATIONAL BURGER OF THE YEAR 2026! 🏆

If you haven’t tried one yet, what are you waiting for?! 🤤

There’s a reason this beauty has picked up GOLD! 💛

🥩 4oz Beef Burger — packed with delicious beefy flavour

🔥 Our Stroganoff Burger Mix — giving it that beautiful rich, savoury taste

🧀 Cheddar Cheese — adding cheesy goodness

🍅 Our Italian Tomato Glaze — bringing everything together with a delicious finish!

💥 MOIST, JUICY & BURSTING WITH FLAVOUR!

Just like the name suggests… JUICY LUCY! 😍🍔

🔥 COOK IT YOUR WAY!

🍳 Pan-fry
🔥 Grill
♨️ Oven
🍔 BBQ

🍟 SERVE IT UP WITH…

🥔 Golden crispy chips
🔥 Our flavoured crispy cubes
🍟 Seasoned wedges
🥗 Fresh side salad

Or go all out with a toasted brioche bun, crispy onions, lettuce, burger sauce and an extra slice of cheese! 🤤

🎃 BANK HOLIDAY TREAT SORTED!

Bernadeta’s been working hard getting these award-winning beauties ready for you this weekend! ❤️

🥇 GOLD AWARD 2026 — NATIONAL BURGER OF THE YEAR!

💛 A little bit of gold on your dinner plate this weekend!

📍 CALL IN THIS HALLOWEEN BANK HOLIDAY WEEKEND & GET YOURS!

👇 Have you tried our award-winning Juicy Lucy yet? Let us know what you think! 🍔❤️

IrishButchers HalloweenBankHoliday BurgerLovers Bernadeta SupportLocal IrishFood

21/10/2026

🥩 MYTH BUSTERS — EPISODE 2
🔥 THE 14-DAY HANG

Ever wondered what happens to beef during the first 14 days of ageing?

At Murphy’s Craft Butchers, we’re taking you behind the scenes to show you how we do things.

After our initial chilling stage, we transfer the beef into our controlled hanging fridge at 2°C, where we hang the full sides of beef for 14 days.

But this isn’t simply a case of hanging beef and leaving it there.

During this time, natural changes take place within the meat. Naturally occurring enzymes begin breaking down certain structural proteins, helping the beef become more tender. Moisture is also gradually lost from the surface as part of the dry-ageing process.

It’s a traditional process that takes time, controlled conditions and an understanding of how beef changes as it ages.

🥩 AND AFTER THE 14 DAYS?

We begin breaking the full sides down into primal cuts, including rib sections, T-bones and striploins.

But for selected cuts, the journey doesn’t end there.

We transfer them into our dedicated Himalayan salt dry-ageing units here in the shop, where they continue their ageing journey.

That’s another stage of our process — and one we’ll continue to share with you.

This is how we do things at Murphy’s Craft Butchers: traditional practice, hands-on experience and a respect for the craft.

No unnecessary comparisons. Just our process, explained honestly.

🎬 WATCH EPISODE 2 — THE 14-DAY HANG

And stay tuned for Episode 3, where we’ll take a closer look at what happens inside the beef during those days, and how the natural ageing process affects tenderness.

MYTH BUSTERS
Meat facts. Not fiction.

TraditionalButchery IrishButcher

20/10/2026

👑🍗 BERNADETA’S BACK WORKING HER MAGIC! 🍗👑

And today, we’re showing you one of our absolute beauties… 😍🔥

Introducing our CHICKEN ROYALE 👑 — a proper centrepiece for your dinner table!

✨ Two succulent boneless chicken breasts, joined together to create our signature chicken crown.

🤤 Stuffed with our super-tasty homemade stuffing.

🥓 Wrapped in delicious smoked streaky bacon.

🌶️🍋 Finished with our magical Ginger, Chilli & Lemon marinade — bringing that beautiful balance of warming ginger, a little chilli kick and fresh citrus flavour!

All shaped with care by Bernadeta herself ❤️

👑 NO BONES. NO WASTE. JUST PURE FLAVOUR!

🔥 COOKING GUIDE:
⏰ Cook at 170°C for approximately 1 hour, or until fully cooked through. Allow to rest before slicing.

🍽️ HOW WOULD WE SERVE IT?

🥔 Creamy buttery mashed potatoes
🥕 Fresh seasonal vegetables
🥦 All your favourite Sunday dinner trimmings
🤤 And plenty of delicious juices to bring it all together!

Cook. Rest. Slice. Eat. Enjoy! ❤️

Perfect for a family dinner, midweek or weekend lunch or when you fancy something a little special without all the fuss!

😋 YUMMY YUMMY IN MY TUMMY!

📍 Call in and see us and check out Bernadeta’s fantastic range of handcrafted chicken products. Your next delicious dinner could be sorted!

👇 Tell us… are you team mash and gravy, or roasties and all the trimmings? 👇

DinnerInspiration IrishFood FoodTok Foodie

19/10/2026

🔥🍯 STICKY ASIAN PORK MEATBALLS 🍯🔥

Jim is back working his magic again! 🧑‍🍳✨

Looking for something different for your midweek dinner? We’ve got you covered with our Sticky Asian Pork Meatballs — packed with flavour and ready for the oven! 🤤

🥩 WHAT MAKES THEM SO GOOD?

We start with seasoned pork mince, rolled into delicious meatballs and coated in our Chinese marinade before placing them in a bed of sweet chilli & onion sauce.

Finished with a sprinkle of sesame and mustard seeds, it’s a combination that really brings everything together! 👌

🥢 THE FLAVOUR COMBINATION

🍯 Sweetness from the chilli & onion sauce
🧄 Garlic and ginger
🌟 Warm spices and sweet aniseed notes
🥢 Rich, savoury Chinese-inspired flavour

Sweet, sticky, savoury and absolutely delicious! 😍

🔥 COOKING GUIDE

♨️ Oven: 170°C
⏱️ Cooking time: 45 minutes

Cook until piping hot throughout and the pork meatballs are thoroughly cooked. Ensure the centre reaches 75°C or an equivalent safe time-temperature combination.

🍚 WHAT TO SERVE THEM WITH?

Perfect served with:

* Fluffy basmati rice
* Egg noodles or rice noodles
* Stir-fried vegetables
* Steamed greens for a lighter option

❤️ WARM, COMFORTING FOOD MADE EASY!

Take the hassle out of midweek meals with something a little different. Pop them in the oven, prepare your favourite sides and enjoy a delicious dinner without all the fuss.

📍 Call in and pick yours up!

Who’s adding these to their midweek menu? 👇

ComfortFood FreshFromTheButcher FoodieInspiration

Address

Church Street , Tullow
Carlow

Opening Hours

Monday 9am - 6:30pm
Tuesday 9am - 6:30pm
Wednesday 9am - 6:30pm
Thursday 8am - 6:30pm
Friday 9am - 7pm
Saturday 9am - 6:30pm

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