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%20who%20brought%20Dan%20Kelly%E2%80%99s%20Cider%20to%20the%20market%20in%202013.%3C/p%3E%3Cp%3EWe%20met%20Farmer%20Joe%20O%E2%80%99Reilly,%20who%20explained%20their%20methods%20of%20farming.%20They%20keep%20a%20mix%20of%20Limousin%20and%20Charolais%20cattle,%20most%20of%20which%20are%20born%20on%20the%20farm,%20with%20some%20bought%20in%20from%20Market.%20%20He%20also%20talked%20about%20the%20popular%20cuts%20of%20meat,%20such%20as%20sirloin,%20fillet,%20rib-eye,%20etc.,%20and%20explained%20that%20most%20of%20the%20rest%20of%20the%20animal%20would%20go%20in%20to%20making%20Minced%20Beef.%3C/p%3E%3Cp%3EIf%20only,%20in%20my%20opinion,%20we%20could%20adopt%20a%20%E2%80%9Cnose%20to%20tail%E2%80%9D%20approach%20when%20it%20comes%20to%20ordering%20and%20buying%20beef%20as%20consumers.%3C/p%3E%3Cp%3EWe%20returned%20from%20our%20walk%20to%20the%20conservatory,%20which%20is%20adjoining%20the%20Restaurant%20area,%20where%20we%20were%20shown%20two%20less%20well-known%20cuts%20of%20beef,%20and%20yet%20less%20expensive%20cuts%20%E2%80%93%20Feather%20Blade%20and%20Skirt.%20Chef%20Mark%20Fearn%20(La%20Rousse%20Foods)%20was%20on%20hand%20to%20talk%20us%20through%20the%20marinading%20and%20cooking%20of%20the%20meat.%20%20%E2%80%9CLow%20and%20Slow,%20or%20Flash-Fry%E2%80%9D,%20that%20is%20how%20to%20treat%20these%20delicious%20pieces%20of%20meat.%20%20We%20were%20also%20treated%20to%20a%20wine%20pairing%20and%20tasting%20(which%20I%20found%20fascinating)%20given%20by%20Mr.%20David%20Patton,%20and%20our%20own%20choice%20of%20steaks%20for%20dinner.%3C/p%3E%3Cp%3E(L%20to%20R)%20%E2%80%93%20Skirt%20steak%20pieces%20with%20Salsa%20Verde,%20green%20salad%20and%20teardrop%20peppers,%20Feather%20Blade%20steak%20slices%20with%20smoked%20onion%20pur%C3%A9e%20and%20crispy%20onions%3C/p%3E%3Cp%3EOur%20steaks%20were%20accompanied%20by%20a%20selection%20of%20vegetable%20side%20dishes%20and%20sauces,%20which%20were%20served%20separately.%3C/p%3E%3Cp%3EBellingham%20Blue%20Cheese%20(Castlebellingham),%20served%20with%20Lannl%C3%A9ire%20Honey%20(Dunleer)%20and%20Sheridan%E2%80%99s%20Brown%20Bread%20Crackers%20completed%20our%20meal,%20which%20was%20paired%20with%20a%20Dessert%20Sherry,%20(Barbadillo%20La%20Cilla%20Pedro%20Ximenez),%20rather%20than%20Port.%20%20The%20over-riding%20flavour%20was%20that%20of%20raisins,%20which%20was%20a%20perfect%20and%20surprising%20match%20for%20the%20locally-made%20Cheese%20and%20Honey.%3C/p%3E%3Cp%3EThe%20afternoon%20proved%20to%20be%20very%20informative%20and%20interesting.%20%20The%20company%20was%20convivial%20and%20the%20food%20and%20hospitality%20was%20superb.%20%20My%20thanks%20to%20our%20Hostess,%20Ms.%20Roseanne%20Donegan%20for%20organising%20the%20event,%20and%20making%20it%20the%20success%20it%20was.%3C/p%3E%3Cp%3EDisclosure:%20%20I%20was%20a%20guest%20at%20this%20event,%20on%20behalf%20of%20the%20Boyne%20Valley%20Food%20Series.%20My%20attendance%20was%20complimentary.%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E%3Cp%3ERelated%3C/p%3E){kind=link}