Hannan Meats’ Glenarm Shorthorn 4 Rib Roast has been named as the Great Taste Supreme Champion 2016 after beating 10,000 entries. Hannan Meats is the first meat producer to take the top title for the second time.
The award-winning beef is produced in Armagh and dry-aged in a Himalayan Salt Chamber for a minimum of 28 days. Peter Hannan’s beef was praised by the judges for its “sweet, juicy and oozy flavour that travels through the meat and fat”.
“Hannan Meats’ much-celebrated butchery skills have been honed over many years and this incredible level of dedication has resulted in consistent Great Taste success, along with two Supreme Champion titles to boot,” said John Farrand, managing director of the Guild of Fine Food and organiser of Great Taste.
This year also saw Peter Hannan (pictured, centre) break previous records by winning a total of 59 stars.
“This extraordinary Glenarm Shorthorn 4 Rib Roast is testament to Hannan Meats’ carefully refined dry-ageing and maturation process, which saw it fly through day after -day of blind-tasting, winning over hearts and palates at every stage of Great Taste,” added Farrand. “It really did blow the final judging panel away and they are not an easy bunch to impress.”
The award was presented on Monday, 5 September at the Great Taste Golden Forks Dinner at the Royal Garden Hotel in Kensington.
This is the second consecutive year where a meat product has taken away the top prize. Last year’s Supreme Champion was a beef dripping produced by James Whelan Butchers, in the Republic of Ireland.