O’Mahony’s Butchers, which has traded at Cork’s English Market for over 44 years, has launched a new click and collect website allowing customers to preorder certain products in advance to ensure availability.
Manager Eoin O’Mahony believes the new website will offer a quicker, more convenient service to current customers, while also attracting new customers as well: people reluctant to make the trip to a specialty shop in case the items they want aren’t on sale.
Through the website, Eoin intends to “clearly communicate the benefits of shopping with a local butcher where all of the meat is locally-sourced, cut-to-order, seasonal and from a short supply chain”. Most of O’Mahony’s meats come from the Munster region, and half of those come from the family farm, Ballea Farm. In addition to the retail location at the English Market, 20 Cork city restaurants are supplied by O’Mahony’s.
O’Mahony’s practices whole beast butchery, whereby whole animals are brought in to be broken down into recipe ready portions. This means customers can purchase nearly any cut of beef, lamb or pork.
The butchers requires a four year apprenticeship from all of its team members, during which apprentices not only train to handle various animals, but they also learn the names of each cut and how to cook each of them.
In the spirit of sustainability, Eoin frequently stocks buffalo, goat and rose veal. By doing so, he creates a viable outlet for the male offspring in Ireland’s dairy livestock that are otherwise destroyed and discarded.
The website was developed by BLAM, a boutique web design agency that focuses on Irish food businesses.