Grass fed Irish dairy: the perfect blend of high-quality nutrition and flavour

Research indicates Irish grass fed cows produce milk with significantly more beneficial nutrients

In the culinary world, where quality and taste are paramount, the choice of ingredients can make or break a dish. For chefs seeking excellence in their creations, grass fed Irish dairy stands out among the rest.

Consumers want healthy, natural food and Ireland is well placed to deliver. Irish dairy farmers work in harmony with nature like nowhere else in the world. Ireland’s lush green fields and weather create the perfect environment for dairy herds to graze outdoors, which all helps to produce a high-quality product that is naturally nutritious, rich, creamy and versatile.

Diners’ desires

Diners are gaining an interest in the nutritional qualities of what’s on their plate. Recent research from Bord Bia (Irish Food Board) demonstrates that 79% of UK diners claim that when it comes to choosing food and drink options, ‘nutritional value’ is the most important influencer (Bord Bia Striking The Balance: Plant, Protein and the Planet Report 2023).

When it comes to dairy farming, what cows consume has a direct impact on the nutritional profile of the milk they produce. While cows fed on an indoor high-intensity system will produce more milk, the nutritional profile of that milk is not comparable to that produced from cows on an outdoor grass fed system, focused on quality rather than quantity.

The grass fed advantage

New research conducted by Teagasc and Food for Health Ireland (FHI) reveals a striking contrast. Irish dairy cows that roam on lush pastures enjoy a diet that’s rich in fresh grass, and this diet is reflected in the composition of their milk.

Notably, these cows produce milk with an 83% increase in Omega-3 fatty acids, 141% increase in conjugated linoleic acids (CLA). As well as containing the highest levels of unsaturated fatty acids (including mono- and polyunsaturated) and the lowest levels of saturated fatty acids. The research unequivocally shows that grass fed Irish dairy, rich in Omega-3 and CLA fatty acids enhances the nutritional value of dishes.

Omega-3 fatty acids: a culinary delight

Omega-3 fatty acids are renowned for their heart-healthy properties, aiding in reducing the risk of cardiovascular diseases. But what’s truly intriguing for chefs is that these fatty acids not only enhance the nutritional value of dishes but also add a depth of flavour. These fatty acids complement seafood and culinary creations beautifully, turning ordinary meals into gourmet experiences.

Chef Robin Gill, owner of Sorella, Bermondsey Larder and Darby’s, champions Irish dairy on his menus. He said: “Consistently high in quality, Irish dairy emerges as the secret ingredient that transforms good dishes into extraordinary culinary experiences. It’s a choice that every discerning chef should make.”

CLA fatty acids: the chef’s ally

CLA’s ability to enhance the flavours of dishes is unparalleled. When incorporated into sauces, gravies, or even a simple pan-seared steak, it elevates the taste profile, lending a rich, savoury dimension. Chefs who choose Irish dairy produce for their kitchens gain access to this culinary advantage.

Rich Irish provenance

With 81% of agricultural land devoted to pasture, hay or silage, Irish dairy only sources from herds that enjoy a diet that’s, on average, 95% grass or grass-based forage, and grazes in open pastures for an average of 240 days a year during their lifetime.

Research from Teagasc has shown that purposeful pasture based, grass fed feeding systems are seen as better for the environment, allowing cows to express their natural behaviours by grazing, reinforcing those proof points that diners look for when it comes to both animal welfare and sustainability, and providing further reasons for chefs in the UK to continue to buy premium Irish dairy for their menus.