Grass is Ireland's most important natural resource, providing ideal conditions for cattle and sheep production thanks to Ireland's wet, temperate climate and long growing season. Over 80% of agricultural land is devoted to grass, which provides over 80% of the diet for cattle and allows Ireland to produce beef and lamb with distinct sensory qualities compared to grain-fed meats. Bord Bia oversees the Beef and Lamb Quality Assurance Scheme to ensure high production and food safety standards are met and markets premium Irish beef and lamb to chefs and customers around the world who appreciate the products' distinct flavors and qualities.

2. Grass
Our green resource
The Atlantic Ocean gives Ireland’s west coast a
beautiful rugged look and also brings an
abundance of fresh clean air and Ireland‘s most
important natural resource, rain. Ireland’s unique
geographical position and its wet, temperate climate contribute to the growth of
seemingly limitless lush green grass. Thanks to the Gulf Stream, harsh frosts are rare, as
are high summer temperatures, Ireland enjoys Europe’s longest growing grass season. It
possesses the largest continuous stretch of carboniferous limestone in Europe, excellent
for cattle & sheep production and horse breeding.
Irish Beef
The grasstronomy choice
With over 483 thousand tonnes exported
annually, Ireland is the largest net exporter
of beef in the Northern Hemisphere. Irish
beef is available on more retail shelves than
beef from any other nationality, therefore
widely enjoyed by a large and discerning customer base.
Ireland’s position as a leading beef producer gives
consistency in both supply and quality. Its premium beef
product is well position in France, Italy and the
Netherlands.
Four fifths of Ireland’s agricultural land is devoted to grass
and, coincidentally, grass provides four fifths of the diet of the
typical Irish beef cattle. This ultra-high utilisation of pastureland,
the highest in Europe, is most in tune with the natural diet of the
animal and gives Irish beef sensory and health characteristics which make it distinct from
beef produced through other systems. Grass-fed beef has a different colour, taste and
texture to grain-fed beef. Vitamin A or carotene (which also gives Irish butter its natural
yellow colour) is present at a higher level in Irish meat and contributes to its rich
burgundy colour. A growing body of research indicates a higher ratio of some
polyunsaturated fatty acids in grass-fed beef which delivers a range of long-term health
benefits, including reduced levels of heart disease. Ireland’s outdoor grazing system also
facilitates the even distribution of fat (the marbling effect), an important consideration
given that much of the sensory pleasure derived from eating meat depends on this
distribution ratio.
Ireland’s cattle herd consists of approximately 6.6 million head in total, with cows
accounting for over 2.2 million. There is a slightly higher ratio of suckler cows (51%) to
dairy cows (49%). About 75% of the suckler cows calve in the spring and their calves
spend the first 6-9 months of their lives suckling their mothers in the fields. The dairy
cows are mostly Friesian and about 50% of these are mated with Friesian bulls to produce
replacement females for the dairy herd. The other 50% are mated with beef bulls
(Angus, Hereford, Charolais, Limousine, ..) to produce beef calves.
The variety of different breeds used allows Ireland to produce beef which is very suitable
for a range of European markets in terms of age, carcase weight, conformation, fat class,
meat colour and marbling levels.

3. Irish Lamb
The Perfect Choice
Sheep are a natural part of the Irish
environment as the wonderful scenery and
the lush grassland for which Ireland is
internationally renowned. As a result, Irish
lamb is a natural premium product,
produced in a clean and healthy
environment. Like cattle, production is
extensive, grass based, using traditional
methods of husbandry. Irish lambs are
born between January and March and are
reared outdoors with their mothers in near organic
conditions and allowed to mature at nature’s pace. Irish
lambs produce meat that is tender and full of flavour and
is highly appreciated by meat lovers across Europe. It is
probably no co-incidence, then, that the Irish are the
second highest consumers of lamb in the EU.
Around 32,000 farmers all around Ireland produce lamb. The
average ewe flock in Ireland is just over 100 head. This allows
close attention to be paid to the flock year round, resulting in a very healthy nutritious
food being produced. Lamb is high in essential minerals, proteins and vitamins necessary
for good health. It is extremely rich in Vitamin B12 and Vitamin D, very rich in Zinc, high
in CLA’s and rich in desirable Omega-3 fatty acids. All in all, lamb is a perfect meal choice.
Sustainable farming
Irish beef and lamb production is indeed environmentally sustainable. Farming in this
country is largely carried out by small to medium scale family operations, which place
strong emphasis on grass-based production techniques and exceptionally high animal
welfare. Our temperate climate and long grass growing season allow cattle to be grazed
outside for most of the year.

4. Bord Bia
and the Beef and Lamb Quality Assurance Scheme
The role of Bord Bia, the Irish Food Board, is to act as a link
between Irish Food, Drink & Horticulture suppliers and existing
and potential customers throughout the world. Our objective is
to develop markets for Irish suppliers and to bring the taste of
Irish food to more tables world-wide.
The Bord Bia Beef and Lamb Quality Assurance Scheme (BLQAS)
is a voluntary scheme open to all Irish beef and lamb producers
that wish to participate. The BLQAS (Producer) details the
requirements that must be complied with to participate in the
Scheme. The Scheme is accredited to the European Standard for
Product Certification (EN45011 / ISO Guide 65). The Standard
reflects the current requirements of EU customers of Irish Beef
and Lamb; abattoirs, cutting halls, manufacturing plants,
retailers and eventual consumers.
The requirements include production standards,
animal health, animal welfare requirements, food
safety requirements and traceability. The Producer
Standard operates in conjunction with the Bord
Bia Processor standards in use in all abattoirs and
cutting halls processing Bord Bia Quality Assured
beef and lamb.
Testimony
Renown chefs use our premium meats such as
• Erik van Loo, restaurant: , Rotterdam,
• Ron Blaauw - restaurant: Ouderkerk aan de Amstel Netherland;
• Patrick Gauthier - restaurant La Madeleine, , Sens, France;
• Jean Paul Jeunet - restaurant Jean Paul Jeunet, Arbois, France,
• Mark Hix - restaurant : HIX at The Albemarle ,London, UK.
Jean Paul Jeunet
BORD BIA Contact:
Embassy of Ireland - Hovslagargatan 5 - 11148 Stockholm - Sweden Nicolas Ranninger
Tel: +46 8 54 50 40 58 Nordic Market Manager
www.twitter.com/bordbia nicolas.ranninger@bordbia.ie
www.facebook.com/bordbia
www.bordbia.ie