A touch of the Irish

Bord Bía hosted a Masterclass at Brown's Hotel in London last week, to promote the use of Irish beef on the menu.

Knightsbridge-based Irish butcher Jack O'Shea and renowned British chef and restaurateur Mark Hix demonstrated a variety of unusual cuts of Irish beef and discussed appropriate cooking methods for the cuts. Guests included chefs, catering butchers, journalists and food writers.

O'Shea also gave his views on maturation, marbling and the art of good cutting,

The Masterclass finished with a mouthwatering lunch, prepared by Hix and his team, featuring some of the Irish beef. Dishes included: Steak Tartare, Beef and Oyster Pie, Cap Rump, Hanger Steak and Flank Steak (Bavette).

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