29 January 2025 - David Lang

·26 min·2 clips

Dave Lang, a butcher with 40 years experience, discusses the World Butchers Challenge in Paris where Ireland's team aims to defend their title.

Sharon Noonan hosts Dave Lang, a meat expert and representative of the Craft Butchers Association with four decades in the industry. Lang recounts starting his career accidentally at age 14 in a supermarket in Finglas, later training at FX Buckley's in Dublin. He emphasizes the multifaceted skills required for butchery, including knowledge of cuts, cooking methods, and customer interaction. Lang shares insights from working with Fergal Quinn, who emphasized customer service and sent butchers for culinary training. The discussion turns to the decline of butcher shops in Dublin's Moore Street, from 22 to just two, and the current resurgence driven by interest in food miles and animal welfare. Lang describes the Craft Butchers Association, founded in 1999, which now has members in every Irish county. He previews upcoming events, including a national steak competition on January 26th with judges like Darina Allen and Russ Parsons, and a sausage and pudding competition. The World Butchers Challenge in Paris is highlighted, with Lang recalling Ireland's 2018 win in Belfast and a 2022 setback in Sacramento due to impounded equipment. He explains the team's training regimen, meeting every second Sunday in Tullow despite long travel times. Lang outlines the National Butchery Apprenticeship Program run by MSL ETB, with 92 apprentices and €2000 grants for mentors. He notes a serious shortage of butchers globally and the increasing participation of women, who bring finesse to the trade. Lang promotes his podcast, 'The Craft Butcher Podcast,' and his website butchermagazine.com, which includes blog posts and YouTube tutorials. He concludes with an economic breakdown of meat pricing, explaining that only 20% of a carcass yields premium cuts and waste disposal is now a cost rather than a revenue source.

As heard by us

A patient look at craft butchery, from a teenage Saturday job to a blind steak competition.

Sharon Noonan frames craft butchery through its place in Ireland's food industry, then gives the subject a grounded human entry point through Dave Lang of the Craft Butchers Association.

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Why you'd press play

You want to know how a teenage supermarket job opens into craft butchery, steak judging, and a Paris competition.

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