Eblex, organisation of the sector of the ovino and beef in England, took advantage of Alimentary to spread the different cuttings and gastronomic applications of this type of meat
The meat of ovino and beef English does a gap in the palate of the Spaniards
Few weeks before Alimentary 2012 gave to know a study elaborated by Eblex –in collaboration with the IRTA (Institute of Investigation of the Government of Catalonia–, in Saragossa, Badajoz and Gironinginga, that showed that the Spanish consumers value the beef and flavour of the meat of ovino British to the same level that the meat of ovino Spanish. It was the prelude of the disembarkment in Spain of a new project, carried out by the organisation Eblex, with which the graziers of ovino and beef English want to bet by the Spanish market.
Alimentary 2012 was the perfect stage so that Eblex increased substantially the diffusion and the knowledge of the characteristics and quality of the meat of ovino and beef of English origin. With an increase of more than 12% of his visits to the stand, the organisation harvested good results in the fair, that will see reflected in the data of export of the next months. Between the visitors of the stand stood out the contacts realised with restaurants, distributors and importing cárnicos, as well as average surfaces.
Stand Of Eblex in Alimentary, where exposed all his offer of meat of ovino and beef.
Eblex Presented in the fair the different cuttings and gastronomic applications of the meat of ovino and beef. With regard to the ovino, the systems of British production are different to the Spanish system, since the animals feed of pastures during the greater part of his life and sacrifice to weights slightly upper to the Spaniards, since they apply modern programs of genetic cárnica, with what obtains a meat with a softer flavour and that it is tenderr and substantial that the from other European zones. Regarding the meat of beef, Eblex presented diverse varieties like Hereford and Limusine, that are alternative of quality in front of others like the known Angus.
English Meat and digs married in a dinner of gala
The prestigious Barcelonan restaurant Evo was the stage of dines it tasting realizar by the organisation Eblex, in collaboration with the Institut of the Dig, and to which assisted representatives of diverse Catalan restaurants, distributors and companies cárnicas. In this exclusive appointment put to disposal of the commensals the opportunity to enjoy of a surprising maridaje of meat of beef and ovino with varieties selectas of dig, pertinent of diverse producers like Finca Farm Torreblanca, Marquis of Gélida, Emendis, Twist Ribot and Raventós.
The menu tasting, elaborated by the expert hands of the chef of the Restaurant Evo, Ismael Joy, with the meat of ovino and beef supplied by Eblex, was composed by entrantes as 'Roastbeef with beetroot encurtida' or 'Tartaletita of ragout of mollejitas of lamb and artichokes of the Prat', to which followed main dishes in a combination of ready recipes with meat of ovino and beef pertinent of diverse cuttings, resulting proposals so attractor trucks as 'Terrine of carrillera and tail of buey, lacada, salad of lentils of the Puy and verduritas encurtidas', 'Consomé of buey with a tartar of his solomillo and tangle of threads of buey to the Jerez', etc.
The president of Eblex, Jean Pierre Garnier, expressesed
his satisfaction by the event and did special quotation to the reason of the same:
“Our aim is to give to know the high quality of our meat in
the Spanish market and position us in the same segment that the Argentinian meat or
the own Spanish meat”.
Members of the skilled presses beside Jean-Pierre Garnier, president of Eblex (izq.), during the dinner in the Restaurant Evo.
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