Irish Dexter beef demand growing
Northern Irish producer, Crossgar Meats has stepped up its production of grass-fed, dry-aged Dexter beef after sales soared by 50% over the last year.
The increased demand has come primarily from high-end hotels and restaurants across the UK and Ireland, but the beef is now also attracting the attention of upmarket retailers in the UK.
The cattle, which is one of the smallest breeds, is sourced from small, traditionally reared herds across Ireland and produces naturally marbled beef with a unique flavour. The meat is matured for 21 days and then hand-processed.
Conor Bell, director of Crossgar Meats, said: “We are currently operating at full capacity to meet the demand for the beef. This means Dexter breeders throughout the UK and Ireland can have confidence that we have a developing market for their beef.
“Dexter beef is becoming extremely popular with diners looking increasingly for premium steaks and burgers when they eat out.”
Northern-Irish based Crossgar Meats launched its unique Dexter beef range in January 2009. It is fully traceable and marketed under the Provenance Collection. Customers include Tesco, Sodexo, Compass, Hilton and public bodies in the Republic of Ireland and Northern Ireland.
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