As much as Japan, Australia and the U.S.A. dominate Singapore’s – and even the global – beef market, that’s not to say that brands from other countries should be overlooked. Cases in point: John Stone in Ireland, which has been around for 50 years, boasts exceptional mastery of the dry-ageing technique for their grassfed cattle, which are allowed to roam outdoors for 300 days a year.
In recognition of their quality and devotion to organic processes, the Rhug Estate farm, located near Corwen in Denbighshire, Wales, was granted a Royal Warrant of Appointment in April this year and now supplies HRH The Prince of Wales’ households.
More recently, Canadian Beef has also come into the spotlight. As the eight largest exporter of beef in the world, Canada has all the elements in place for a great product, whether it’s the climate, availability of wide open spaces, or the support of numerous groups – such as Canada Beef, the Canadian Beef Centre of Excellence, as well as a national league of provincial beef cattle farmers and rancher-based organisations.
TIP a season Don’t steak dry-aged as you as much wet-aged would a the steak as flavours former’s already are concentrated.