Vol. 523 No. 2
136 Mr. Stanton asked the Minister for Agriculture, Food and Rural Development the research he is encouraging into the new category of beef, heat and serve, as developed by the US market; his views in this regard; and if he will make a statement on the matter. [20872/00]
I am aware of the recent development in the USA of the new beef product known as "heat and serve". I understand that the main advantage of this product is that it can be sold on the basis of being microwavable for seven to ten minutes which has the obvious potential to satisfy today's consumer needs. In addition, through a combination of tenderisation of certain cuts and some muscle manipulation/reforming, inexpensive cuts of beef such as the chuck and pieces of the round and the sirloin can be processed into a higher value added product having the characteristics of a rib roast both in terms of taste, smell and consistency .
Bord Bia has been reviewing opportunities in new product development for beef, specifically in the heat and serve category developed by the National Cattlemen's Beef Association and the US meat industry and will lead a meat trade delegation next week to the US to evaluate these opportunities further. The delegation includes the leading meat processors and also representatives from IBEC, Teagasc and Enterprise Ireland. The visit has been organised with the support of NCBA and will include plant visits and meetings with companies involved in the heat and serve category as well as participation at the Innovation Showcase organised by the American Meat Institute.
Enterprise Ireland is currently seeking out likely interest among Irish beef processors in this product. The forthcoming visit to the USA should help to encourage a more active interest in this matter. I understand, however, that considerable financial investment would be necessary in order to establish production facilities.
I understand that Teagasc has already undertaken research in the area of re-formed steaks and the presence of a representative of Teagasc on the visit should help to progress research further into this type of product. I would, of course, encourage such research. In addition, while the outcome of the USA visit must be awaited, I would be very supportive of any initiative which might be undertaken in the future in relation to investigating and if appropriate realising the potential of producing heat and serve beef on a commercial basis here in Ireland. The beef industry needs to diversify if it is to fulfill the expectations set out for it in the Agri 2010 and the beef task force reports.
137 Mr. Stanton asked the Minister for Agriculture, Food and Rural Development his views on reports from Australia and America which has moved away from defining quality in terms of car cass grading tenderness and eating quality of cuts of beef; and if he will make a statement on the matter. [20873/00]
Under EU legislation all member states must operate the EU beef carcase classification scheme. This is a system for describing the shape and fat cover of the carcase in a standardised manner. It was set up in 1980 in order to provide a uniform method of recording beef prices and determining eligibility for intervention in each member state. While the classification system is primarily concerned with meat yield, it is used in the beef trade to reflect consumer requirements in relation to quality. For example, research by An Bord Bia has shown that consumer demand in the United Kingdom for a higher fat cover is reflected in the general demand from traders in that market for grades URO, 2, 3, 4. On the other hand, demand in France, where consumer's preference is for leaner beef, is for grades EUR, 2, 3, 4. Because quality aspects such as flavour, tenderness and fat colour are highly subjective, vary from market to market, and are often dependent on the handling of beef post classification, in particular the maturation period, it is not practicable for the classification system to measure such traits. These qualitative aspects are best demonstrated under the type of quality assurance scheme operated by An Bord Bia. There is also a number of private schemes which are designed to produce the type and quality of beef demanded in individual markets.
Consequently, I believe that it would not be appropriate to move from the present EU beef carcase classification scheme, which is sufficiently objective in measuring carcase quality to a system based on quality aspects which are highly subjective.
