date:Jul 25, 2014
Quality Standard Mark lamb and beef and present it as the premium offer for the German and Austrian gastronomy sector. The positive reaction at the event in Vienna was very encouraging.
While many chefs and food service suppliers in the region arent overly familiar with lamb cuts and beef matured on the bone from our heritage breeds, for example, they are increasingly embracing the taste and tenderness of our lamb and beef.
We hope it will lead to an increased presence of lamb dishes, in part