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Donald Russell Gourmet Beef
Donald Russell – History
visit www.donaldrussell.ie
Founded in 1974 by John Stone and William Donald.John founder of Russell Meats in London and author of Meat Buyers Guide. William an Angus farmer and abattoir owner.
Creation of Donald Russell to serve the finest beef to hotels and Restaurants of London and Europe
A brief history
Donald Russell – History
visit www.donaldrussell.ie
A brief history
Donald Russell The Gourmet beef suppliersworldwide.
BSE outbreak 1995
All exports from UK banned, Loss of all major international partners.
Migros- Switzerland,
Euro Disney- Paris,
Raffles -Singapore
Donald Russell –Ireland
visit www.donaldrussell.ie
Donald Russell – Ireland
visit www.donaldrussell.ie
A brief historyDonald Russell Brand still intact!
Donald Russell Look to the gastronomy market in the UK
Mail Order Beef to the consumer (a Crazy Idea takes off)
Re establish and build the business back up from the ground
2002 seek to re establish links with old customer base
but from Ireland….
Donald Russell – Ireland
visit www.donaldrussell.ie
A brief history
Donald Russell – Ireland
visit www.donaldrussell.ie
Donald Russell & Kepak Group
Donald Russell look to Ireland’s unspoilt country and record of food safety and innovation.
A partnership with Kepak Group is formed
Using the resources of the group’s scale for beef procurement and processing, Donald Russell is able to select from the cream of Irish Beef.
Donald Russell – Why?
visit www.donaldrussell.ie
The selection
Donald Russell – Why?
visit www.donaldrussell.ie
The selection
Beef loins are selected by Donald Russell experts at the plant by weight and fat conformation along with natural marbling.
Donald Russell only selects the roasting, or the prime steak loins from the carcass. The balance of the carcass is used within the factory by Kepak before maturation.
At this point the loins are quality checked again against customer and Donald Russell selection criteria before maturation begins
Donald Russell – Ireland
visit www.donaldrussell.ie
The process
After Beef loins have passed selection by Donald Russell expertsthey are then transferred to the maturation chill.
The loins are matured for up to three weeks depending on the customer requirements. During this process the loins lose moisture, as this happens the natural flavours are concentrated to give a distinct flavour and texture.
This process changes the meat to a more rich deep purple colour,combined with the natural marbling gives the ultimate steak cut.
Donald Russell – Why?
visit www.donaldrussell.ie
The selection
Donald Russell – Ireland
visit www.donaldrussell.ie
The selectionThe process of maturing creates a thick hard outside crust.
This crust protects the meat underneath and allows the natural flavours and tenderness develop.
After the period of maturation the outside crust is removed to reveal a rich deep ruby beef colour.
Donald Russell – Ireland
visit www.donaldrussell.ie
The selection & production
The process from selection to maturation is costly compared to standard beef processing but its one cost we feel is worth it due to the high quality end product
Donald Russell – Ireland
visit www.donaldrussell.ie
The beef
Donald Russell – Ireland
visit www.donaldrussell.ie
The beef
Our standard trim is Kitchen Ready, this means the product can be sliced straight from the vacuum pouch with no further trimming required.
We have the flexibility to offer our customers specific cuts andtrim levels for their business.
We understand our customers high demands and deliver accordingly
The supply of over 5000 restaurants over the years is your guarantee of quality and consistency…not
everyone has the reliability and quality of Beef from Donald Russell