The Buckleys of Dublin
"The Buckley Family has built a reputation as purveyors of quality meats for over six generations. Francis Xavier opened his first butcher shop on Moore Street in 1930 and this soon became a well known Dublin institution. Since then it was part of a natural progression to open our own steakhouses around the city and serve our famous beef from our butchers to your table."
"The way in which we guarantee the highest quality in beef in both texture and flavour is by choosing Irish beef and the highest grade of traditional breeds of cattle. Our prime cuts are hung on the bone at 4°C and at 80% humidity for a minimum of 28 days "
Storing meat for several weeks where it can loose up to 16% of it's weight involves considerable expertise so all F.X.BUCKLEY. butchers are specifically trained for the process. The benefit for our patrons is to experience the concentration and saturation of natural meat flavours and superior tenderness. Hence why you will hear experts use terms such as "buttery and rich", and "earthy and nutty", to describe our dry-ages beef.
Six Generations of Meat Par Excellence
Buckley butchers has been a part of Dublin’s character and street scene for generations. In James Joyce’s Ulysses, Leopold Bloom who was a man with a taste for kidney often bought his meat in Buckley’s with some not great consequences from our butchers and knew of the best days to buy certain cuts of meat from us.
“Thursday: not a good day either for mutton kidney at Buckley’s, fried with butter, a shake of pepper” – Leopold Bloom
James Joyce, Ulysses.
The James Molton print of St Patrick’s Cathedral 1793 shows how Dublin butcher shops were located in that area, one of which belonged to the Buckley family.