Segments in this Video

Irish Beef (03:22)


Kathriona Devereux visits Alain Alders to better understand the importance of quality steak. Ireland is among the top exporters of beef in the world.

Science Behind the Perfect Steak (05:58)

Tenderness of meat is determined by the time spent chilling, the hanging position, and the ging process. Aging is a process of muscle breakdown with naturally occurring enzymes. An infrared probe test is being developed to predict the tenderness of steak.

Beef Industry (06:06)

The Irish Cattle Breeding Federation analyzes genetic information to produce indexes of farmers to breed profitable cattle. Certain genes express desirable traits such as fertility, growth rate, and the quality of the meat. Research investigating DNA and meat eating quality is underway.

Beef from the Lab (01:38)

Test tube burgers are at the forefront of food science. Stem cells taken from cows are differentiated into muscle cells, exercised, then colored and flavored to resemble traditional beef. Lab burgers could be a solution for hunger and sustainable agriculture.

Irish Brewing (05:50)

Aoibhinn Ni Shuilleabhain explores the process of craft beer brewing. Innovation in brewing has a cultural impact on Irish traditions.

Credits:10 Things to Know About (Series 2): Beef & Beer (00:40)

Credits:10 Things to Know About (Series 2): Beef & Beer

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10 Things to Know About (Series 2): Beef & Beer

DVD (Chaptered) Price: $129.95
DVD + 3-Year Streaming Price: $194.93
3-Year Streaming Price: $129.95



Kathriona meets Alain Alders, Michelin starred chef at the spectacular Castle Estate of ‘Restaurant De vrienden van Jacob’ in Amsterdam. A member of BordBia’s Chefs Irish Beef Club, Alain explains why he values Irish beef so highly as he prepares Kathriona the perfect, mouth-watering steak. Kathriona pulls on her white coat and hat and surrounds herself with beef carcasses and meets Teagasc’s Paul Allen to test a number of post-mortem factors which impact hugely on the final taste on our plates. Jonathan meets Teagasc’s DrDonagh Berry who is looking to develop a ground-breaking world first genetics test which could predict the tenderness of an animal’s offspring. Ireland may be famous for a pint of the black stuff, but the last decade has witnessed the emergence of a new kid on the block, the craft beer. Aoibhinn looks at the explosion in the craft beer industry in Ireland and visits a brewery to find out some of the key ingredients and processes that go into creating the perfect pint.

Length: 24 minutes

Item#: BVL144335

ISBN: 978-1-64198-955-8

Copyright date: ©2016

Closed Captioned

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