Professor Gerry Boyle:

A number of references were made to the difficulty in differentiating between the taste of different cuts. We have done a great deal of research on that matter and I can state that Deputy Ó Cuív is absolutely correct: there is no sensory difference that can be detected. However, my colleagues from Bord Bia will testify that marketing is about perception as reality. The perception is that there is a difference or at least that is what we are told. Mr. Burke made an important point with regard to the size of the cut being an issue. One would certainly know by taste and size if one were served a T-bone steak from an old bull. Our evidence indicates that consumers cannot distinguish. On the specific point relating to the 16 months, there are some nuances which Mr. Kelly will outline.