Brit beef back on the menu

The grass-fed cattle are particularly prized because of the sheer variety of breeds available (over 20), continuous abundance of grass growing in the countryside and number of cows per acre. Now, locally based chefs are eagerly experimenting with deboned meat from cows under 30 months old—prime cuts like ribeye, striploin and tenderloin, and secondary cuts such as featherblade, top side and rump steaks—and will soon introduce it in their restaurants. 

Among them are chef de cuisine Brandon Foo of Le Bistrot du Sommelier, who dished out paleron with crispy potato ‘Rose des Sables’ and ‘Marchand de Vin’ sauce, and chef-owner Alexandre Lozachmeur of Fleur De Sel, who demonstrated how to perfect an oven-roasted sirloin with onion marmalade, braising jus and fries cooked in duck fat at the British Beef Promotion Event earlier this January. 

British beef is available at Huber’s Butchery & Bistro, Meatlovers, and selected hotels and restaurants.