Meat

Beef X Wagyu - Short Ribs

“What truly unctuous looking short ribs with a fa ulous savoury aro a,” swooned one taster. The level of fat rendered with the meat gave the judges exactly what they wanted: succulence and depth of flavour.

Leg of Lamb

“Wonderful grassy, herbaceous tasting lamb – full of the outdoors,” read the judges’ comments about this lamb leg, which was deemed to be o le in flavour and deliver exceptional texture.

Wild Sika Venison Loin

The Baronscourt Estates’ wild Northern Irish venison is a regular 3-star winner. Judges found that this loin caramelised well and offered up “a panoply of flavours” with lenty of tenderness.

Organic Whole Goose

Those that tasted this goose were blown away by its succulence. “The texture is eautiful, the flavour ri h with savoury, eaty notes,” said one judge. “The crispy skin is full of buttery ri hness.”

West of Ireland Lamb Rack

“A beautifully prepared ra of la ,” said the judges of this succulent, tender, grass-fed, Frenchtrimmed rack with a good layer of fat, deep, sweet flavours, uttery grassy notes and a long finish on the palate.

Rack of Lamb

This Lincolnshire lamb garnered judges’ praise for its succulence and rich flavour. he e ellent provenance of the lamb is yet another selling point. A great example of what good-quality farming can reate.”

Organic Sirloin of Beef

“An eye-catching joint of beef with a thick layer of clean, creamy fat, indicative of the grass-fed diet,” said judges, adding that end result is a tender piece of beef that “oozes grassy notes”.

Shoulder of lamb

Judges extolled the virtues of this organic lamb shoulder. “The meat was moist, succulent, juicy and glistening with fat,’ they said. “Savoury with stunning herbaceous notes.”

Angus Tomahawk

This eye-catching tomahawk cut with plenty of intramuscular fat looks the part, and it is, if the judges’ reaction is anything to go by. “Tender, juicy, succulent. Full-on dee eef flavour with lots of mineral and savoury notes.”

SuperValu Cowboy Steak

The judges were impressed by this marbled, matured Frenchtrimmed Irish beef. “Looks awesome, smells awesome, tastes awesome, and incredibly tender to oot,” was the verdi t.

SuperValu Lamb Tomahawks

“A beautifully tender, moist, succulent and rich ho ,” said the judges of these Irish lamb chops in a garlic & herb marinade.

Free Range Pork Shoulder

“A gloriously bubbly, divine crackling atop wonderfully marbled, surprisingly dark toned flesh,” noted the judges. he dar , dee flavour of the meat is more akin to boar, with deep minerality rendering salt o solete.”

Lamb Hogget Chops

he su ulent flesh elts in the mouth releasing an e ellent flavour rofile, rich with a clean lamb taste and well-rounded s ooth finish.” hat was the judges’ conclusion on these dry-cured chops from Gloucestershirebased Martins Meats.

Hogget Mince

According to the judging panel, this hogget mince “delivers a rich and savoury flavour, with a really pleasing gaminess, minerality and sweet, grassy notes”.

Free Range Pork Shoulder

Former Great Taste Supreme Champion and serial 3-star winner, this pork joint never ceases to impress the judges. “Soft, succulent, but with chew and just the right amount of resistan e”, they said.