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Results 1-3 of 3 for chefs segment:8674360

Joint Oireachtas Committee on Agriculture, Food and the Marine: Development of the Sheep Sector: Discussion (Resumed) (12 Jul 2023)

...of saleable meat - the amount of muscle that is available - is probably equivalent to what it is in the lighter carcase. The amount of waste, from a consumer point of view or, indeed, from the chef preparation, is why there is a discount on it.

Joint Oireachtas Committee on Agriculture, Food and the Marine: Development of the Sheep Sector: Discussion (Resumed) (12 Jul 2023)

Tim Lombard: Are chefs ever involved in that promotion?

Joint Oireachtas Committee on Agriculture, Food and the Marine: Development of the Sheep Sector: Discussion (Resumed) (12 Jul 2023)

...category. That is why we have put particular emphasis on delivering a different suite of recipes, different types of cuisine and the different cuts that are used, again using online platforms and chefs who appeal to that younger cohort, to try to recruit them into the category so we continue to grow our consumer base.

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