Other coun­tries


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.

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