Since 1968 from Dublin, Ireland




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Irish Rashers

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The Irish Butcher makes the best burger patties around

You won’t find many people more passionate about quality meat than Shay Stanley.

That’s why his North St Marys butchery took second place for best butcher’s burger in western Sydney for their pork and maple patties.

The Irish Butcher, located on Plasser Crescent, is the latest version of a long career managing and running butcher shops for the second generation butcher.

His father was in charge of 11 butcher shops in Ireland, so Mr Stanley learned the business and about quality right from the start.

If you start Mr Stanley, who is 50 and lives in Mulgoa, on decline in quality of retail meat he will outline in exact detail why customers are being duped by “rubbish” too often these days.

“I just think we make things of the highest quality,” Mr Stanley said when asked the secret to the second place pork and maple patties he took to the Australian Meat Industry Council competition.

He said they are made from almost 100 per cent pork, much less sausage filling than most meat manufacturers would, some pure maple syrup and a mixture of herbs and spices he wouldn’t divulge.

The Irish Butcher’s pork and maple patties are some of the purest meat patties you’ll ever taste. Picture: Matt Sullivan
The Irish Butcher’s pork and maple patties are some of the purest meat patties you’ll ever taste. Picture: Matt Sullivan

“Most places you’ll eat a burger and you can taste the sausage in your mouth,” he said about the decision to use only 0.36 per cent sausage filler to bind the patties.

“Especially the major shopping centres — all their patties taste like sausage.”

“Whereas ours you can really taste the pure meat, it’s a completely different thing to eat.”

Mr Stanley is proud of The Irish Butcher’s record in competitions because he enters new products in them every year, instead of winning for the same product years in a row.

“Previously we’ve won for our mild Italian sausage and taken placings for our pork sausages but this year I put in this pork burger to keep it new.”

Since coming to Australia in 1991, Mr Stanley, who is married with two kids, has worked at a butcher in the old Penrith Plaza, one in the Sydney CBD and for years at Southlands shopping centre before it was renovated.

He focused his business on wholesale meat at the beginning of the year because the commercial market has changed so much.

Shay Stanley. Picture: Matt Sullivan
Shay Stanley. Picture: Matt Sullivan

“The dynamics of retail have changed dramatically, even in the last few years,” Mr Stanley said.

“The cost of electricity in recent years has squeezed people in working class neighborhoods, mortgages are very expensive and both parents work in every family now, meaning people only shop in large supermarkets.”

The Irish Butcher is now a growing wholesale butcher shop.

They open to the public on Saturday’s only, where at least 100 devoted customers buy their weekly meat, and sell in bulk to shopping centres, restaurants, hotels and delicatessens across Australia.

“All our products are gluten free, because we are trying to get right back to the natural way of making products,” Mr Stanley said.

“We had gourmet chefs here on our open day asking us where our chemicals were kept.

“I said they could look around the entire shop and a while later they came back and said they couldn’t find any, that’s because there isn’t any to find.”

Details about the Irish Butcher can be found at their Facebook page.


Original Artcile


Cooking The Perfect Irish Fry


  • 8 TheIrishButchers  100% Pork Rashers
  • 8 TheIrishButchers  100% Pork Sausages
  • 4 Slices TheIrishButchers  Clonakility Black Pudding
  • 4 Slices TheIrishButchers  Clonakility White Pudding
  • 1 Punnet Fresh Baby Tomatoes
  • 1 Punnet Mushrooms
  • 4 Good Quality Free-Range Eggs
  • Salt and Pepper
  • 3 Table Spoons of KerryGold Grass Fed Butter

*Garnish: Finely chopped fresh parsley




  1. Preheat oven to ~80oC to keep fry warm while cooking all components.
  2. Heat up frying pan on medium heat, add a small amount of butter and fry the sausages turning occasionally.The sausages should be fried on the lowest heat possible for 15 - 20 minutes to ensure they're perfectly cooked the entire way through.
  3. When cooked place into a low oven to keep warm.
  4. Next fry the Pudding by slicing to desired thickness and frying over a medium heat while turning occasionally. Place into warming oven with Sausages. Fry the Rashers next on both sides in a little oil over a medium heat until cooked. Place into warming oven too.
  5. Next fry the Tomatoes and Mushrooms in a little oil, toss regularly and season with salt and pepper. Keep warm in the oven.
  6. Lastly fry egg as desired in a little oil over a medium heat.
  7. Finally SERVE on a hot plate and sprinkle with parsley!!!


Shela aint got nothing on our Irish breakfast.



How To Cook The Perfect Irish Sausage

There’s not much point in buying a fine sausage and burning the hell out of it. It takes a lot of work and thought to make an excellent one that we need to treat them with care when they reach our kitchen.