Bord Bia ‘beefs up’ international reputation with top Italian butcher
Top Italian butcher chooses Bord Bia approved Irish beef to share his skills
Print20 April 2015
Giorgio Pellegrini, one Milan`s top butchers and head of the Milanese Butcher’s Association recently launched his innovative teaching programme for beef lovers using Bord Bia quality assured Irish beef as his material of choice.
‘Meat Academy’ run in association with Bord Bia is designed to allow anyone passionate about beef, whether expert or novice, to gain a greater understanding of different cuts and how to cook them to perfection.
The course commenced recently with a lesson from Georgio on the characteristics of quality Irish beef, highlighting Ireland’s grass-based production system, quality assurance scheme and other characteristics such as appearance and colour.
Future classes will see Giorgio demonstrating how to prepare raw beef dishes such as Carpaccio and tartar using premium quality Irish beef. The venue for the course is his butcher shop in Via Spallazani in Milan where Georgio’s family has generations of history in the meat business.
In 2014 the value of Irish beef exported to Italy was €214 million, an increase of 15% on the previous year (in excess of 40,000 tonnes).
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