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An unforgettable eating experience. Always.
a partnership in beef
F L AVO U R C O M E S F I R ST What’s the secret of Certified Irish Hereford Prime’s unforgettable flavour? Two important considerations explain this: the finely-grained intramuscular fat that creates its characteristic marbling and the stress-free lives Hereford cattle lead in fields of lush grass. This all contributes to a silky tenderness rarely tasted elsewhere. In a recent study undertaken by Meat Technology Ireland, the Hereford breed was ranked most consistent for tenderness and flavour against eleven other beef breeds.
CARE, C O N S I ST E N C Y AND TIMELESS Q U A L IT Y Today, leading chefs worldwide are inspired to create dishes that showcase Certified Irish Hereford Prime’s rich flavours and succulence. Long distinguished by its unique taste, texture and consistency, every cut delivers an unforgettable eating experience. From melt-in-the mouth fillet steak to the intense flavour and juiciness of rib-eye, there’s so much to savour – and this guide explains what makes Certified Irish Hereford Prime unique.
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TA ST E T H E C A R E A N D C O NT E NT M E NT Herefords lead stress-free lives grazing in the open air. A worldwide survey commissioned by Bord Bia showed that consumers are positively disposed towards beef that originates from grass-fed cattle. They instinctively understand the value of grass-fed beef: high in Omega-3 fatty acids (which support a healthy heart), Certified Irish Hereford Prime also has vitamins E and B, calcium, magnesium and potassium in abundance. The care that farmers show their cattle is clear in every cut. Their long-lasting connection to their land and animals results in a flavour and tenderness that can’t be bettered.
S U P P O RT I N G FA R M E R S A N D T H E I R FA M I L I E S
Certified Irish Hereford Prime’s quality wouldn’t be possible without the hard work and dedication of farming families. By working with them, we help to ensure the viability of their farms and a consistent year-round supply of top-quality beef.
E N D O R S E D W IT H E NT H U S I A S M
Why do so many of the world’s most awarded chefs make Certified Irish Hereford Prime a highlight of their menus? This enthusiasm stems from Irish Hereford Prime’s consistent ability to exceed the most demanding standards of excellence.
C E RT I F I E D AT E V E RY ST E P Every Certified Irish Hereford Prime cut has undergone an uncompromising certification process. From the ‘HE’ or ‘HEX’ classification on its animal passport, to coming from the farm of a registered Irish Hereford Prime member direct to slaughter, in a licensed abattoir belonging to the Bord Bia Meat Processors Quality Assurance Scheme, every step adds reassurance regarding the beef’s world-class standing.
HEREFORDS’ WELLDEVELOPED BACK, LOIN, A N D Q U A RT E R S Y I E L D E S P E C I A L LY VA L U A B L E C U T S .
U N D E R STA N D I N G T H E A N I M A L Whichever cut is chosen, Herefords offer an invaluable degree of consistency. Animals tend to be a very similar size which means cuts of beef – and portion sizes – are also uniform. Hereford steer carcasses weigh 340kg on average and heifer carcasses weigh 295kg on average.
F O R E Q U A RT E R CHEEK For slow cooking. FEATHERBLADE/FLATIRON
Tender, rich and well-marbled. Sear quickly or slow cook.
CHUCK For casseroles, braising, pot-roasting and mince. BRISKET
From the lower shoulder. Pot-roast or braise; use in pies and for
smoking. Great for barbecuing.
SHORT RIB (Jacob’s Ladder)
For braising or smoking. Ideal for barbecuing.
SHIN
For casseroles and stews.
HOUSEKEEPERS CUT/TOP RIB
Boned and rolled for slow cooking or pot roasting.
CHUCK TENDER
Great for stir-frys and casseroles.
FOREQUARTER VL
For burgers and minces.
H I N D Q U A RT E R STRIPLOIN Roast on or off the bone, or cut into steaks for grilling or pan frying. T-BONE / RUMP
Striploin steak on one side and fillet on the other. Grill or pan fry.
SIRLOIN / RUMP
Great as a steak. Roast quickly at high heat or slowly cook at a low
temperature - both are good.
FILLET The most prized cut of beef for many, the fillet is extremely tender.
Grill or pan fry.
RIB - STANDING RIB
Can be matured on the bone and used for roasting.
- CÔTE DE BOEUF
French name for trimmed single fore rib, also known as cowboy
steak. Roast, grill or pan fry.
- BONELESS ROLLED/TIED RIBS Used for roasting and carvery. - RIB-EYE The succulent flavour of a rib-eye steak comes from the marbling
in the cut of meat. Grill or pan fry.
SILVERSIDE Lower part of the rump. Used for pot roasts, braises, casseroles
and cured beef.
CONTINENTAL CUT For roasts and carpaccio. TOPSIDE
For roasting, pot-roasting and curing.
TOP RUMP/KNUCKLE OXTAIL
For braises, casseroles, pies and stir-frying.
Rich flavour for braises and casseroles.
SHANK AND HEEL For braises and casseroles. FLANK A flat sheet with a coarse texture. Either slow cook, marinate,
flash fry or slice into thin strips.
THICK SKIRT Flash fry and slice into thin strips. FLANCHET
For slow cooking.
BAVETTE D’ALOYAU The thicker part of the flank, slow cook in stews and casseroles
or marinate, flash fry and slice into thin strips.
S U C C U L E NT T E N D E R N E S S AT A L L T I M E S Certified Irish Hereford Prime is supplied by Sysco in partnership with ABP. The beef’s natural tenderness is enhanced by Ultra-Tender, ABP’s patented five stage process that ensures every cut is consistently tender.
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T R A C E A B I L IT Y ASSURED All Certified Irish Hereford Prime is fully traceable from field to fork thanks to a dedicated supply chain and DNA TraceBack. With Sysco remaining in control of each stage of the chill chain, customers can be certain of every cut’s authenticity and excellence.
PA S S I N G T H E T E ST O F T I M E Hereford cattle were first introduced into Ireland in the 1770s, making them one of the country’s longest-established traditional breeds. Since then, their easy-going temperament, sustainability and superb eating qualities have been celebrated by generations of farmers, consumers and food professionals. Irish Hereford Prime was established in 1997 to market Hereford beef as a premium brand. Over the past two decades, Certified Irish Hereford Prime has achieved this status and recent successes underline its continued quality. All Irish Hereford Prime cattle are sourced under Bord Bia’s SBLAS (Sustainable Beef and Lamb Assurance Scheme) which is accredited to the International Standard for Product Certification (ISO 17065).
AWARDED AT THE HIGHEST LEVEL Prized by consumers and chefs worldwide, the excellence of Certified Irish Hereford Prime also regularly impresses industry judges. Over the years, Certified Irish Hereford Prime has constantly received the industry’s most prestigious awards. Recent accolades include:
• THE IRISH FOOD AWARDS 2020 • GREAT TASTE AWARDS 2018 • BLAS NA H-ÉIREANN AWARDS 2018 • WORLD STEAK CHALLENGE (GOLD / SILVER / BRONZE) 2018 • ITQI AWARDS (2 & 3 STARS) 2018 • IRISH QUALITY FOOD AND DRINK AWARDS 2018
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Irish Hereford Prime CLG Glenmore, Ballymore-Eustace Co Kildare, W91 YX09. T: + 353 83 816 8824 info@irishherefordprime.com irishherefordprime.com
a partnership in beef