For the last two weeks my family and friends have had to put up with me talking about my day at the World Steak Challenge in Dublin and trying some of them
00 cuts from all over the world.
I served on a judging panel of over 70 judges—including restaurateurs, butchers, meat technologists, and food writers—and judged each steak on its raw and cooked appearance, flavor, texture, and aroma.
I also considered the beef production model for each cut.
The event is organized by UK-based William Reed, which also publishes the World’s 50 Best Restaurants, and is sponsored by Bord Bia.
The event is an excellent showcase for global beef buyers and consumers of Irish beef production.
Aside from the obvious visual difference between grass-fed and intensively-fed grain beef, there’s a huge difference in taste and texture.
From speaking to other judges from around the world, I am even more convinced of the benefit we have when we can produce high quality grass-fed beef.
The labeling and marketing of this beef will help gain access to high-end markets. Our competitiveness in terms of production costs, especially now that grain prices are at record highs, brings another advantage.
As part of the event we traveled to Redmond Farm in Gorey, Co. Wexford to view a herd of Irish cattle
Nearly 1,000 Angus Cross heifers are raised from calves annually and fattened in a coordinated manner to consistently produce at least 10 finished heifers weekly.
Visitors could see calves born in the spring of 2022 and their 2021-born calves, all of which were out to pasture.
Stronger heifers within 60 days of their finish date were housed and fed a ration of grass silage, corn silage, fodder beet and barley, all home grown.
As well as a farm walk, the group of over 70 international delegates were treated to an exhibition and feast of the best local offerings from Taste Wexford, a group of food producers aiming to develop the county as a food destination.
The overall winner of the event was a thoroughbred Japanese Wagyu sirloin.
Overall winner of the grass-fed steak was a Dexter Ribeye from Linden Foods of Dungannon, with Ireland topping the table with 54 medals, followed by Great Britain.
Gerry Giggins is a Louth-based animal nutritionist
https://www.independent.ie/business/farming/beef/beef-advice/gerry-giggins-ill-steak-my-reputation-on-irelands-superiority-when-it-comes-to-prime-cut-beef-42085085.html Gerry Giggins: I will steal my reputation for Ireland’s supremacy in prime cut beef