Irish beef to play key role at culinary 'Olympics'

Wednesday 30 January 2013 13.54
As well as fillets, chefs may choose to use ox cheek and ox tail
As well as fillets, chefs may choose to use ox cheek and ox tail

Irish beef is taking centre stage at an event regarded in Europe as "the Olympics of the culinary world".

The Bocuse D'Or is held every two years in Lyon, France, and seeks to identify the world's top chefs using the world's best food products.

It was pioneered and named after three-Michelin-star chef Paul Bocuse, who is from Lyon.

Today and tomorrow, 24 national teams from across Europe, Asia and the US will compete in terms of their technical culinary skills, creativity, culinary sophistication and presentation.

Each of the teams will be supplied with fillets of Irish grass-fed steer beef.

In addition, chefs may choose to use feather blade, ox cheek and ox tail.

A panel of international judges will adjudicate and choose three overall winners.

France is the leading eurozone market for Irish food and drink products, and is the second largest global market after the UK.

In 2012, Ireland's exports to France were valued at €614m.

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