Irish Nature Beef Suppliers

FAQs about Irish Nature Beef from Marx Foodservice

Find answers to common questions about our Irish Nature beef supplier, ensuring you have all the information needed to make the best choice for your restaurant.

What makes Irish Nature Beef stand out from other beef programs?

We think pasture-raised, grain-fortified Irish Nature Beef is the most sustainable, humane, grain-fed beef you can buy. It offers the complex flavor of grass, the juicy, marbling of grain, plus the tenderness that results from a proprietary process called tenderstretching that’s been refined for over 30 years. On top of that, Irish Nature Beef is produced by ABP, a company recognized as a world leader in measuring, managing & reducing their environmental impact.

What is tenderstretching?

Tenderstretching is part of a multi-step fabrication process that assures Irish Nature Beef is tender all the time. It begins with hanging the beef carcass by the hip bone (not the Achilles tendon as is common), minimizing contraction during rigor mortis. Hyper-stretching the carcass further breaks down muscle fibers and promotes tenderness. The process also includes electrical stimulation to achieve the ideal pH level for eating quality; controlled chilling to prevent muscle constriction that leads to toughness.

Is the breed of cattle important to eating quality?

Breed is one important factor determining the eating quality of beef, but diet, marbling (the amount of intramuscular fat), maturity (age at slaughter), and butchering techniques also play an important role. (Interestingly, gender doesn’t matter at all: males and females taste identical.) Wagyu is highly prized for its ultra-lavish marbling. Angus beef is widely admired globally, and the beef that is most often served in high end steakhouses. Genetically disposed to being well-marbled, Angus beef is reliably juicy and flavorful, so much so that it is often used for crossbreeding. (Interestingly, American wagyu is a cross between Angus and Japanese wagyu.) Other flavorful breeds include the leaner, hearty Hereford, muscular Charolais, and the well-marbled Red Devon. In some countries, like Ireland, crossbreeding is common in beef production. Planned crossbreeding results in better shape, easier animal management, and the ability to reach optimum slaughter weight faster. Irish Nature Beef, raised on 28,000 small farms across Ireland and distributed by Marx Foodservice, produces several crossbreeds, including Angus, Hereford, Limousin, Charolais and Holstein/Friesian.