Georgina Campbell
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A rare treasure in an age of supermarket meat counters, this highly-prized fourth generation butcher is of the old school, where traditional methods decree that meats will hang in the shop awaiting the customer's order. In business since 1900, it is now run by Michael McGrath and his son John, known as 'Sca' McGrath.
With on-premises abattoir, not only do they slaughter their own cattle, but also offer the facility to other local farmers.
They specialise in selling top quality meat for home freezing, including sides of beef and lamb - and you'll find McGrath's meat on many a fine table, such as local culinary hot spots The Tannery, in Dungarvan, and Ballyvolane House near Fermoy.
