Whiskey-flavoured steaks which are being produced in Co. Kilkenny have been going down a treat with foreign consumers and has been making a real name for itself, as reported in the Kilkenny people.
The steaks have gone down well with Chinese, US, German, Italian and Dutch consumers, who have been praising its unique taste. The steaks come from a farm of Charolais and limousine cattle on a farm beside the Ballykeefe Distillery near Kilkenny city.
The unique taste comes from the surplus distiller’s grain and pot ale, from the whiskey plant, given to the cattle. It is not only organic but crammed full of protein and this has only made foreign consumers want the product more!
Marketing manager of Ballykeefe, Lynda Bolger, reminisced about the moment when the steaks hit the markets.
“We were sitting in on an international buyers meeting in RDS when buyers from China, the US, Holland and elsewhere discovered there was a unique flavour from the steaks from the animals on Ballykeefe farm, which surrounds the distillery,” she said.
“When they heard they were being fed the by-products of the distillation process, they were really impressed not just with the story of our sustainable enterprise here at Ballykeefe but with the taste and flavour of our beef,” Lynda continued.
The only challenge facing the farm now is keeping up with the ever-increasing demand.
“With only a limited number of animals on the farm, it will be impossible to cope with orders and keep up with demand,” Lynda noted.
“The story is amazing when you consider we only started feeding the cattle the pot ale and distiller’s grain to reduce the waste and to reduce our carbon foot print…Little did we realise, that in fact, we were changing the flavour profile of the cattle.”, she added.
Lynda noted that some of the top restaurants in Kilkenny city have begun using the steaks and the unique flavour, has gone down a treat.
“Some of the restaurants in Kilkenny city have looked for our steaks as chefs know the flavours of the beef are unique…It’s an add-on to the business that popped up out of nowhere and we initially hadn’t planned on it being so highly sought after.”, she said.“We are delighted with the feedback and now we are also looking to more restaurants and top chefs in Kilkenny to carry our beef on the menus,” Lynda concluded.