Donald Russell was founded in 1974 in the UK by John Stone and William Donald to supply high quality beef to hotels and restaurants in London and Europe. In 1995, an outbreak of BSE led to all exports from the UK being banned, costing Donald Russell its major international partners. The company then looked to Ireland's reputation for food safety and formed a partnership with Kepak Group to source beef. Through selective procurement and a maturation process of up to three weeks, Donald Russell is able to deliver a rich, deep ruby colored beef noted for its flavor and tenderness.

1. Donald Russell Gourmet Beef

2. Donald Russell – History
A brief history
Founded in 1974 by John Stone and William Donald.
John founder of Russell Meats in London and author
of Meat Buyers Guide. William an Angus farmer and
abattoir owner.
Creation of Donald Russell to serve the finest beef to
hotels and Restaurants of London and Europe
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3. Donald Russell – History
A brief history
Donald Russell The Gourmet beef suppliers worldwide.
BSE outbreak 1995
All exports from UK banned, Loss of all major international partners.
Migros- Switzerland,
Euro Disney- Paris,
Raffles -Singapore
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4. Donald Russell –Ireland
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5. Donald Russell – Ireland
A brief history
Donald Russell Brand still intact!
Donald Russell Look to the gastronomy market in the UK
Mail Order Beef to the consumer (a Crazy Idea takes off)
Re establish and build the business back up from the ground
2002 seek to re establish links with old customer base
but from Ireland….
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6. Donald Russell – Ireland
A brief history
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7. Donald Russell – Ireland
Donald Russell & Kepak Group
Donald Russell look to Ireland’s unspoilt country and record of food safety and
innovation.
A partnership with Kepak Group is formed
Using the resources of the group’s scale for beef procurement and processing,
Donald Russell is able to select from the cream of Irish Beef.
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8. Donald Russell – Why?
The selection
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9. Donald Russell – Why?
The selection
Beef loins are selected by Donald Russell experts at the plant by
weight and fat conformation along with natural marbling.
Donald Russell only selects the roasting, or the prime steak loins
from the carcass. The balance of the carcass is used within the
factory by Kepak before maturation.
At this point the loins are quality checked again against customer
and Donald Russell selection criteria before maturation begins
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10. Donald Russell – Ireland
The process
After Beef loins have passed selection by Donald Russell experts
they are then transferred to the maturation chill.
The loins are matured for up to three weeks depending on the
customer requirements. During this process the loins lose
moisture, as this happens the natural flavours are concentrated to
give a distinct flavour and texture.
This process changes the meat to a more rich deep purple colour,
combined with the natural marbling gives the ultimate steak cut.
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11. Donald Russell – Why?
The selection
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12. Donald Russell – Ireland
The selection
The process of maturing
creates a thick hard outside
crust.
This crust protects the meat
underneath and allows the
natural flavours and tenderness
develop.
After the period of maturation
the outside crust is removed to
reveal a rich deep ruby beef
colour.
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13. Donald Russell – Ireland
The selection & production
The process from selection to
maturation is costly compared to
standard beef processing but its
one cost we feel is worth it due to
the high quality end product
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14. Donald Russell – Ireland
The beef
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15. Donald Russell – Ireland
The beef
Our standard trim is Kitchen Ready, this means the product can
be sliced straight from the vacuum pouch with no further
trimming required.
We have the flexibility to offer our customers specific cuts and
trim levels for their business.
We understand our customers high demands and deliver
accordingly
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16. The supply of over 5000 restaurants over the years is
your guarantee of quality and consistency…not
everyone has the reliability and quality of Beef from
Donald Russell