Sial Paris 2016
Giraudi launches premium Kobe beef lines
Kobe Kreations combines popular street food recipes and Kobe beef, creating products such as Barbagiuan de Munegu Artigianali, which consists of fried dough stuffed with Japanese Kobe beef, chard, spinach, ricotta and parmesan. The dish takes its inspiration from a traditional street food recipe from Monaco.
Other innovations include Raviolini Artigianali Con Carne Di Kobe – Kobe beef slow cooked in beer gravy and chestnuts wrapped in mini raviolis – Kobe Doner Kebabs and Kobe Mini Burgers.
The range also showcases Kobe Beef Cecina, described by Giraudi as “the world’s most luxurious, rare and exclusive cured meat”. The product is produced by Trasacar, smoked, dried and cured for more than six months, made with pure muscle. At €490/kg, it is officially classed as the most expensive charcuterie meat in the world.
Europe’s first Kobe importer
Smoked, dried and cured in Spain for more than six months, Kobe Cecina is made with the best cuts of Japanese beef according to traditional Spanish methods. It is already available exclusively at Beefbar Monaco, part of Monaco Restaurant Group, which was created by Giraudi.
Giraudi CEO Riccardo Giraudi and his team created the range in collaboration with chef Thierry Paludetto. It was made possible when Giraudi became the first importer of certified Japanese Kobe beef in Europe in 2014.
Giraudi also showcased at the show its tailor-made luxury frozen Gourmet Boutique Burgers kits, again aimed primarily at restaurants.
‘Immense’ response
There is a Signature range of burgers mixed with different sauces, such as Paradise Pepper, and Truffle; a Butcher range, focusing on cuts from various beef breeds, and a Green vegetarian range.
The collection was recently relaunched after tweaking some of the sauces. It comes with defrosting and preparation instructions for chefs.
The new recipes have been presented to Michelin-star chefs at Sial and Giraudi told GlobalMeatNews: “The response was immense.” Deals had already been struck to supply major international retail chains with the burgers, Giraudi added.
Commenting on Kobe Kreations, Giraudi said products were frozen using the latest gas freezing technology, so they remained crisp and fresh when cooked.
Giraudi is selling lines to restaurants at reasonable wholesale prices. “The main target was foodservice, but [retail] buyers are very interested,” he said.
Giraudi is the sales agent for the largest European producers of beef, veal and pork bound for the EU, Japan, the Middle East, Asia and the US. It trades in traditional beef and pork within the EU and imports and exports fresh, cured and frozen meats in the EU and outside it. It sells more than 90,000t of product a year.
