Barbecue season has arrived – the perfect time to gather with friends or family and enjoy great meat. Raised on lush green pastures and with respect for the environment, Irish beef has everything it takes to delight your taste buds.
Ireland enjoys a unique climate – it rains about 180 days a year and temperatures rarely exceed 25°C in summer. While this may not seem ideal for a BBQ, it creates perfect conditions for lush, nutrient-rich grass that grows for nearly 10 months a year – a feast for cows and sheep alike. The mild climate is also ideal for livestock, who thrive better in cooler temperatures, as Bord Bia explains.
For generations, Irish farmers have built their livestock systems around the island’s natural wealth: abundant grass and fresh water. They raise young animals on pasture for more than seven months a year – often longer. The farmers have bred hardy animals that thrive on grass and develop the famous marbling that gives Irish beef its unmatched flavor.
An exceptional meat
Irish beef’s unique taste has been praised in expert tastings such as the World Steak Challenge and Monde Sélection. Consumer studies by Bord Bia across Europe and the globe confirm the high ratings for Irish grass-fed beef, especially for flavor intensity, texture, and balance of fat and meat. In international competitions, Irish steaks regularly win more medals than those from other countries – especially ribeyes, sirloins, and fillets. This was evident again at the World Steak Challenge in 2022, 2023, and 2024.
Many renowned restaurants around the world choose Irish beef for its organoleptic properties, a result of the grass-based farming model. This is also a key factor in the PGI (Protected Geographical Indication) certification “Irish Grass Fed Beef.” The Chef’s Irish Beef Club (CIBC), with 80 members in 8 countries – including 12 in Belgium – is excited to showcase this premium product.
A healthy choice
Recent studies by Teagasc, Ireland’s agriculture and food development authority, show that “Irish Grass Fed Beef” has higher levels of omega-3 fatty acids, minerals, and vitamins compared to grain-fed beef. It is especially rich in calcium, manganese, iron, zinc, selenium, sodium, magnesium, potassium, phosphorus, and vitamin E.
-25% greenhouse gas by 2030
SBLAS (Sustainable Beef and Lamb Assurance Scheme) is Ireland’s national sustainability program, launched in 2012. Today, over 90% of Irish beef comes from farms, slaughterhouses, and cutting plants committed to the program.
Participating farmers undergo audits every 18 months that include a carbon footprint assessment and personalized recommendations. Thanks to these efforts, emissions per kg of beef have dropped by over 10% in 12 years. The goal is to reduce GHG emissions by 25% by 2030.
Bord Bia & Goodmeat: the 2025 BBQ season
For BBQ season 2025, Bord Bia teams up again with Good Meat, a Belgian expert in quality beef since 1907. Based in Aalter, Goodmeat selects only the best meats, respecting tradition and sustainability.
“The Tomahawk is a BBQ showstopper and proof of Irish beef’s superior quality and culinary richness. Meanwhile, the burger offers pure comfort with refined craftsmanship – perfect for lovers of artisanal simplicity.” – Arnold Vanderhaeghe, Director of Good Meat.
The Irish beef in this year’s press kit – selected by Bord Bia and Good Meat – includes a skin-packed burger and an impressive Irish Tomahawk rib. Both cuts highlight the very best of Irish beef: grass-fed, indulgent, raised with care for animal welfare, and from sustainable family farms.
It also includes the Ballymaloe BBQ sauce – a cold sauce based on a 30-year-old tomato, grape and spice recipe – and Drumshanbo Gunpowder Gin from The Shed Distillery.
Why Good Meat recommends Irish beef
Irish beef owes its tender texture, rich flavor, and distinct marbling to Ireland’s gentle, rainy climate and its vast green pastures. Traditional and sustainable farming methods ensure consistent quality, making Irish beef a top choice for chefs and conscious consumers alike.
