Euro Angus beef now on the menu in Michelin-starred restaurants in France
31st October, 2013
First London and now Paris! Euro Angus salt-aged beef is now featuring on the menus of Michelin-starred chefs in the French capital.
The orders have been secured by European Angus supply chain partner, Hannan Meats, following a visit to Northern Ireland by a Paris-based beef specialist.
The trip, organised by UK Trade and Investment, included a visit to Hannan Meats’ processing plant in Moira, taking in the company’s unique Himalayan Salt Chamber.
As a result of the visit a contract has been drawn up and agreed whereby Hannan Meats will supply the Euro Angus salt-aged beef (and other products) to a network of Michelin star restaurants both in Paris and in other centres in France.
Commenting on the new business in France, Hannan Meats Managing Director, Peter Hannan said: “We are delighted to be supplying some of the most respected Michelin star restaurants in Paris and other cities.
The salt blocks imported from the foothills of the Himalayas are used as part of the process in a specially constructed chamber to dry-age the beef over a period of 28-45 days.
“The salt wall draws moisture from the beef and over the ageing period concentrates and substantially enhances the flavour of the meat,” continued Peter.
“This is another tremendous result for Euro Angus beef and Hannan Meats,” added Harry McGaffin, Secretary of the European Angus Cattle Society. “Our beef scheme, run in partnership with Hannan Meats, has gathered serious momentum since its launch back in July 2012.