Wicklow people are creatures of habit at barbecue time
RESEARCH by SuperValu has found that the people of Wicklow are creatures of habit when it comes to their summer barbecues.
The supermarket has found that 50 per cent of respondents cook the same food every time, with burgers (85 per cent), sausages (81 per cent), chicken (72 per cent) and ribs (26 per cent) the first meats they get sizzling on the barbecue.
Just over a quarter (26 per cent) of Wicklow natives plan on cooking one of the most delicious cuts of meat, a steak, and that their top five beef cuts are striploin steak, sirloin, mince, fillet and rib eye.
The survey also found that 55 per cent of Wicklow consumers consider the quality of the meat as the most important consideration when deciding what meat to purchase, followed by value (17 per cent) and range of meat available (16 per cent).
Irish beef is one of the most popular choices. SuperValu’s beef is sourced from over 16,500 farms across Ireland, is Bord Bia certified and quality assured.
Chef and SuperValu ambassador Kevin Dundon, said that he is always particular about the quality of meat – and with good reason.
‘For me, quality is of the utmost importance not only for taste but also to get the best for your diet. As people are reducing the amount of meat they eat it is even more important to ensure that what you purchase is top quality Irish meat, sustainably farmed and sold through robust food safety systems,’ he said.
The survey results also highlighted that getting the best and freshest meat (66 per cent) is why Wicklow people chose to buy meat from the butcher counter.
SuperValu stores in Wicklow have 13 butchers working across its seven stores with over 240 years of combined experience. The seven stores are: Daly’s SuperValu, Greystones; SuperValu, Charlesland, Greystones; Pettitt’s SuperValu, Arklow; Gillespie’s SuperValu, Baltinglass; Kenny’s SuperValu, Blessington; Gallagher’s SuperValu, Wicklow; and SuperValu Bray.
Nationally, those aged between 45 and 54 years are the most adventurous grill masters, according to the research, and they disagree that they always grill the same foods when they barbecue.
Kevin Dundon, chef and SuperValu ambassador.