Award winning Hannan Meats wins business in Hong Kong
Hannan Meats, the Northern Irish catering butcher, has won its firstbusiness in Hong Kong and Macau for its premium Himalayan salt aged beef.
The company, which is based in Moira, county Down, has just started supplying its award winning grass-fed beef, some from Glenarm
Shorthorn animals from county Antrim, to major foodservice operatorsfor high-end restaurants in Hong Kong including for those attached
to casinos in Macau.
The contracts follow an approach to the Northern Ireland meat
specialist, which dry-ages beef in what is now the world's biggest
Himalayan salt chamber. The company is providing a range of cuts
including sirloin, fillet and ribeye.
Peter Hannan, managing director of Hannan Meats, commenting on the
new business, says: "The new customers had heard very positive
reports about our meat and approached us to see if we would be
interested in supplying products to what are very competitive and
quality conscious markets in Asia. We are up against other longer
established meat suppliers specialising in products such as Wagyu
and Kobe.
"We were keen to explore opportunities there and sent samples by
air. The response was extremely enthusiastic from foodservice
operators who told us our meat is of exceptional quality and
outstanding taste. We are quietly confident that it can hold its
place against the world's best, being grass fed, and with the
flavour of Ireland's clover in lush meadow pastures.
"Our first consignment of Himalayan salt aged been was air freightedto Hong Kong this week. It will be featured on the menus of some of the most respected restaurants in both Hong Kong and Macau,"
he adds.
Hong Kong and Macau are the latest export markets for Hannan's beef.The company, which employs around 40 people, already exports to
France, Portugal and the Republic of Ireland. It also has successfulbusiness in Britain, where it supplies renowned chefs such as
Mark Hix and upmarket retail Fortnum and Mason, both in London.
The company's reputation for innovative beef and bacon products has been enhanced as a result of its achievements in major UK
competitions such as the Great Taste Awards, the UK's main food
awards.
Established in 1990 by Mr Hannan, Hannan Meats was chosen as the
Supreme Champion in 2012/13 for its Italian style Guanciale bacon.
The company also gained a record number of gold stars for a wide
range of meats in the same awards.
Hannan's standing as an innovator in food was further enhanced by
his development of the first Himalayan salt chamber for dry-ageing
beef to provide a distinctive flavour and succulent taste. The
company created the first salt chamber in 2012 and subsequently
invested in what is now the world's biggest Himalayan salt chamber
in April 2013 to meet the demand for its meat.