Best of goods come in small packages for Dingle based butcher

John Verling talks to meat supplier Jerry Kennedy about how he produces such top quality produce.

As the big beasts tangle in the farmers versus beef processors stand-off, the local butcher remains the face of the beef industry for many Irish consumers.

The Irish butcher has to find his own niche in an industry where about 90% of Irish-produced beef is exported, and our cattle farmers can endure very poor profitability in a year like 2014, despite relatively high prices in historical terms.