Learning about Paul Tobin Butchers
from Little Bit of Tipp Hosted by Authentic Stories
Dylan meets Billy Tobin, one of the best butchers in Clonmel, and discovers secrets about lasagna and ribs. Dylan: How many heifers do you have on your farm? Billy: We have 40 fattening at home at the moment. There are mainly Angus heifers. We have a few Herefords as well. So we have 40 heifers fattening at home. As well as that we also buy some off of our neighbours. Dylan: Which is the most popular burger? Billy: Definitely the smoky joe burger. It's a seven ounce burger made from a chopped beef brisket beef with smoky seasoning. We make the mix ourselves. Dylan: Who makes your lasagna? Billy: That's Shane. He is actually a chef by trade. Shane trained as a chef before he switched over to the butchery. The lasagna is actually Shane's recipe. Shane actually cooks all the cook pies, he cooks them from scratch. Dylan: How about the ribs? Billy: We marinate the ribs in a smoky barbeque sauce. We usually marinate them the night before. We put them out into the trays fresh. And as well as that we vacuum pack and them in cook bags that can be put in the oven and cooked in the bag. Dylan: What is the most popular time to come here? Billy: Fridays and Saturdays. Pretty much all day Saturday we'd be always very busy. Find the video on YouTube at https://www.youtube.com/watch?v=sZx71XVyyG8&list=PL5YNlarX4gtI2J3IUgXrJic2z58hYlFAl&ab_channel=topgold
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