Padraig Howley has 40 years of experience as a butcher. He worked in various international locations and gained knowledge and additional skills to supplement his training, before establishing his own traditional Irish butchers.
Having grown up on a farm in Templeboy in west Sligo, Padraig understands agriculture and livestock instinctively and purchases all his meat from farmers he knows personally. These include his brother, Paul Howley (Howley’s Family Farm).
Howleys is a family run shop as Padraig’s sons Aaron and Cormac both work in the business.
Padraig says: “I am passionate about my job as a craft butcher and dedicated to delivering the highest quality, home-made, product to all of our customers.
I believe that to deliver a quality product, there should be no short cuts as all of our cuts are 100% Irish prime quality cuts. We use only full carcas beef, lamb and pork and so therefore we have every cut available, from nose to tail.
Every Cut has value to the customer