Irish Meat Is Recognised Once Again For Its Premium Quality

Francesca Perfetto, Milan Office, Bord Bia – Irish Food Board

Bord Bia continues its campaign of promoting Irish beef. This time around, however, the story of Irish meat is being transmitted not only to an Italian audience, but further afield, through the help of the “Meat Academy”. The aim of this initiative is to educate each level of the supply chain, from distributor to the final consumer, about the quality and high standards of the Irish Meat sector.

Bord Bia has recently put the “Meat Academy” concept into practice with an event in Ljubljana (Slovenia), this time in collaboration with Dawn Meats and an Italian distributor, who also work in Croatia and Slovenia, distributing Irish beef in top restaurants and hotels.

The "Meat Academy" is a training and educational event aimed at chefs, agents and their representatives, butchers and restaurateurs, and it seeks to deepen public knowledge of Irish meat through the help of presentations, discussions, workshops and last but not least, a tasting of premium quality Irish beef.

Bord Bia had the pleasure of welcoming Giorgio Pellegrini to the event in Ljubljana, one of the best supporters of Irish beef in Italy. Giorgio Pellegrini, who is the president of the Butcher’s Association of Milan and Province and Council member of Federcarni, was an integral part of the event given his vast experience and charisma. He involved participants in stimulating and constructive debates which allowed guests to express their opinions, and also demonstrated the cutting and deboning process with Irish beef.

Bord Bia was also delighted to welcome award-winning chef Igles Corelli to this chapter of the Meat Academy, who, with his passion and research, continues to excel in his field, currently holding a Michelin star at his restaurant Lamporecchio, situated in the province of Pistoia. All participants were thrilled by the opportunity of trying his culinary creations.

Bord Bia provided a presentation about Irish farming and Irish beef's USPs, while Giorgio Pellegrini put in place an interesting workshop on the different cuts available on the day, followed by a palatable tasting session.

Dawn Meats presented at the event three of their brands with a various range of cuts, such as sirloin, entrecote, rump, brisket, picanha… The best cuts but also the weaker ones were presented by the Chef Igles Corelli through different cooking methods: starting with raw beef, in the form of “Carpaccio” and “Tartare”, to low-temperature and Sous-Vide cooking, and ending with BBQ and smoking methods.

Check out the video of the event here.

The event was also covered through our social media:

For further information please contact francesca.perfetto@bordbia.ie