The ‘World’s Best Grass Fed Ribeye Steak’ from NI on show in Paris

Thousands of influential visitors to SIAL in Paris, the world’s biggest food show this year, were able to sample and enjoy world class meat from Northern Ireland.

Among the products on display at the huge global food showcase was the ‘World’s Best Grass Fed Ribeye Steak’ from Linden Foods in Dungannon.

Linden, one of Ireland’s most successful and innovative beef processors, used SIAL to launch the award-winning ribeye, produced for Marks and Spencer (M&S) on the global marketplace during the five-day event.

Linden management moved quickly to benefit from the outstanding success of its ribeye steak in the recent World Steak Challenge in Dublin. It was part of the huge ABP Food Group presentation at the showcase which also involved stands from other local companies including beef processors Dunbia, also based in Dungannon, Foyle Food Group in Londonderry, Craigavon’s Moy Park, and Forest Feast, the leading snack producer from Craigavon.

Companies such as Linden and Dunbia, both of which are owned by ABP and Dawn Meats and based in the Republic could also benefit from a move by Bord Bia, Ireland’s food promotion body to invest over £500,000 on marketing Irish beef in the UK and EU which was announced at SIAL and builds on the success of Irish steaks at the challenge.

SIAL is held every two years and is the world’s largest professional meeting in the food sector. Linden/ABP was among 7,200 exhibitors from 120 countries and an attendance of over 300,000 food industry professionals from almost 200 countries including France.

The world award-winning steak from Linden was a ribeye developed by farmers, marketers, butchers and chefs here It was sourced from the Dexter pedigree, grass fed on a NI farm and matured for 30 days in Dungannon before being entered with M&S in the World Steak Challenge. The panel of expert judges praised the steak as being “very tender and rich.”

Linden also won five other awards including gold for its distinctive Wagyu steak for M&S.

Diane Christie, Linden’s head of innovation, says: “SIAL was a tremendous opportunity to showcase the ribeye so soon after the awards. The Dexter and Wagyu cuts were reared in counties Armagh and Tyrone representing immensely important endorsements too for our local network of Dexter and Wagyu farmers.

“We’re so proud of our team who go above and beyond every day to ensure we’re producing the very best products we can and to have been given this prestigious award is testament to the hard work and dedication of our producers, colleagues and partnership with M&S which yielded five golds in total for: M&S Dexter Sirloin; M&S Dexter Ribeye; M&S Wagyu Fillet; M&S Wagyu Ribeye and M&S Wagyu Sirloin, all outstandingly succulent steaks.

“Our Kettyle Irish Foods brand in Lisnaskea, Co Fermanagh was also awarded gold for its Salt Dry-Age Ribeye Steak. We’re so proud to be representing Northern Irish quality in producing some of the world’s very best steaks.”

The steaks, Diane continues, are the result of Linden’s sharp focus on customer-led innovation which is also influenced by continuous research into consumer trends and eating behaviours.

“The same approach underpins the company’s relationships with its networks of farms across Northern Ireland”, according to Keith Williamson, Linden’s supply chain manager.

“The decision to develop Dexter and Wagyu steaks came from our discussions with M&S on creating different and more flavoursome taste experiences for consumers. We wanted to push the boundary of beef that was available in retail shelves by developing something new and different that other retailers weren’t doing.

“The next stage was to taste test a range of cuts from around 10 different breeds that saw everyone agree that Dexter and Wagyu were by far the best in terms of succulence, texture and appearance. All the animals had been fed the same diet, thereby avoiding a difference from diets.

“Wagyu beef, of course, is known for its marbled texture which contributes to its flavoursome, tender, high in fat from omega-3 and omega-6 fatty acids and juicy features. The soft fat has a low melting point and not only creates a superb texture but also holds the flavour. Marbling is also an important feature of Dexter beef.”

The company has actively encouraged its local farm suppliers to develop different breeds which could boost income. There are now around six farms supplying Dexter and upwards of 10 specialising in Wagyu cattle, the genetics for which were sourced by Linden from New Zealand.

“Dexter are native to Ireland and so are suited to our climate. This along with their size means they can graze primarily on fresh pasture. In turn this meets consumer demand for a sustainable product,” adds Keith.