When it comes to beef Neil points to the different ways that cattle are kept all over the world and how this effects its flavour. Africa has more predominance of grain fed, ‘feed lot’ cattle, which of course has more antibiotics and supplements, and a completely different type of marbling. While in Germany they always try to use Irish beef, which they treat as an exceptionally special product.
Neil believes it all comes back to how Irish cattle are treated, from the length of time they are out moving around and grazing natural green grass, which ultimately means less artificial supplements and antibiotics, to how well Irish farmers treat their animals, with kindness and consideration, which causes them less stress and ensures that the meat is tender and well marbled.