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November 28, 2024
A New Standard in Beef: High Quality, Nutrition, and Safety. Top Chefs Unlock the Potential of Irish Grass-Fed Beef.
EAT | IRISH GRASS-FED BEEF
It may be stating the obvious, but grass-fed beef comes from cattle raised solely on pasture. Grazing freely, they are more active in search of food, leading to leaner muscle compared to cattle raised in stables. This results in less fat, making it a focus for health-conscious individuals and women.
Authentic Flavor, Quality, and Traceability
Approximately 85% of Ireland's land is pasture, and it's said that 99% of these pastures are family-run. With abundant rain and the influence of warm ocean currents, winters are mild, allowing grass to grow year-round. Irish grass-fed beef thrives in this favorable environment, grazing freely for over 220 days, or more than seven to eight months. This results in beef rich in nutrients like omega-3 fatty acids, vitamins, and minerals, with the added allure of tender, lean red meat. Furthermore, it is free from antibiotics and hormones, and each animal's individual identification and movement history is meticulously managed in a database, ensuring absolute safety.
Yet, it's possible that many have yet to experience the exceptional qualities of Irish grass-fed beef.
Certainly, I haven't seen it in supermarkets or department stores, let alone purchased it. If I had enjoyed it at a restaurant, the chef or staff would surely have explained it, leaving a memorable impression. But even that is not the case. Perhaps the meat was the final course, and the alcohol had already taken effect, blurring the memory... In any event, there's no doubt that Irish grass-fed beef is a rarity in Japan today.
Irish grass-fed beef was permitted for import into Japan in 2013. While Bord Bia, the Irish Food Board, opened an office in Tokyo in 2019 to boost exports, currently, about half of Japan's imported beef comes from Australia, 40% from the United States, followed by Canada, New Zealand, and Mexico. Ireland is relegated to the 'other' category.
Compared to the United States and Australia, factors such as transportation costs due to distance and differences in production scale mean it doesn't hold a significant price advantage. However, as mentioned, its quality, guaranteed by rigorous sustainability and traceability management, is increasingly recognized, making it a definite draw for top chefs and the restaurant industry.
This past autumn of 2024 saw the establishment of the "Chefs’ Irish Beef Club Japan," a community for chefs who are passionate about Irish grass-fed beef and actively feature it in their restaurants. The "Chefs’ Irish Beef Club" originated in the Netherlands in 2004 with the aim of fostering the growth and development of Irish grass-fed beef. In Japan, participating chefs include Chef Inoue from Ristorante La Bisboccia, Chef Nishizawa from Trattoria Da KENZO, and Chef Hayashi from The Momentum by Porsche.
This time, I had the opportunity to savor Irish grass-fed beef prepared by Chef Hayashi at The Momentum by Porsche. Chef Hayashi honed his skills primarily in the Piedmont region of Italy before holding executive chef positions at several establishments upon his return to Japan. He then became the head chef at Tanta Roba and, since 2020, has also served as the executive chef at The Momentum by Porsche, the world's first Porsche-certified restaurant.
Chef Hayashi's dishes feature rare ingredients sourced from across Japan, enhanced with his unique culinary touch. Starting with 'Entrata,' which incorporates Tochigi's 'Nikkori' pear and Gorgonzola cheese, followed by 'Antipasto' with buffalo mozzarella and cherry tomatoes, complemented by blood orange and black olives. Then came squid ink tagliolini made with soy sauce from Iwate's salmon, known as 'Saké-shoyu,' and sweet shrimp.
And finally, the Irish grass-fed beef. Chef Hayashi prepares 'T-bone Rustinneghe,' a classic Milanese winter dish. After grilling to achieve a sear, it's braised and finished by reducing the cooking liquid with butter. The result is a dish that is plump and tender, yet with a satisfying meatiness and a pleasant chew. The fat is balanced, and the umami is deeply concentrated. Moreover, being a T-bone, it offers the luxurious experience of enjoying both the loin and fillet in one cut. It's not heavy and never becomes tiresome, making it something one could eat endlessly.
While the quality of the Irish grass-fed beef itself is undeniable, Chef Hayashi's preparation undoubtedly maximizes its potential. He doesn't select ingredients to fit a menu; rather, he conceives the menu based on the ingredients, naturally incorporating seasonal factors. When he encounters excellent ingredients, he devises cooking methods and dishes that best showcase their qualities, making this deliciousness an inevitability.
Once you experience this flavor, you'll wish for Irish grass-fed beef to become a new standard, and for it to be readily available at home. For now, however, let's savor it through the creations of Japan's top chefs. At the three participating restaurants, a special menu featuring Irish grass-fed beef is available until December 19, 2024. There's also a campaign to win Irish whiskey. Why not take this opportunity to indulge in the exquisite taste of Irish grass-fed beef?
The Momentum by Porsche
Address | 1F Shiodome City Center, 1-5-2 Higashi-Shimbashi, Minato-ku, Tokyo
Hours | Lunch 11:30-15:00 / Dinner 18:00-22:30 (Closed Mondays)
Restaurant Fair URL |https://irishfood.jp/cibcjapan/#restaurantfair2024
