The guys behind Meat Mireille have embarked on a new quest to bring Farm to plate food to the people of NI. Here you can read all about their latest venture and you can read our review of Joels last event here and our interview with the man himself here.
Two family businesses on an online mission to bring local culture back to our dinner tables. MEAT Pop-up Restaurant is a unique and innovative social networking project connecting Joel Kerr’s family farm in Tyrone with The Bay Tree, William Farmer’s family run restaurant in Holywood. It gives diners the opportunity to learn what processes local meat goes through to get to their plate, starting on the farm and culminating in seven nose-to-tail feasts of absolute carnivorous pleasure. “In Northern Ireland we are surrounded by farms so no-one is too far removed from agriculture,” explains Joel, “but I don’t think people are always quick to connect the cows in the fields with the beef they buy in the supermarkets. “The aim of MEAT Popup is to use online social media and mobile technology to connect our diners with a traditional food supply chain, giving them the chance to eat a meal where they know exactly which animal they are eating and how it has been treated from beginning to end.”
The traditional approach to farm and food is a trend throughout the whole project from breed selection to the cuts of meat used, exploring agricultural and culinary techniques that were once common but have since lost appeal because they are considered too time-consuming. This is most evident in the first event which takes place in March and gives diners the opportunity to taste 5 courses of Irish Moiled beef, the only surviving livestock breed native to Northern Ireland. Before 1950 you could only find traditional breed livestock in Northern Ireland but such was the success of cattle imports from Europe that our smaller breeds became less desirable. Within thirty years Irish Moiled numbers were reduced to a critical thirty cows and two bulls. Thanks to the hard work of the Irish Moiled Cattle Society numbers have increased but in order to survive these rare breeds need a purpose and the support of local farmers and food lovers is vital. 
“Ulster meat has its own unique and distinctive history and there are a number of local farmers working hard to preserve that,” William commented. “We want to be part of their effort which is why our menu planning starts on the farm, exploring our agricultural and culinary heritage to ensure local culture plays a key role in each of our events.” In order to produce the best meat possible the MEAT Popup team give careful consideration to what their animals are being fed, their living conditions and the age of slaughter. They are working closely with their butcher, Owen McMahon and chefs at The Bay Tree to decide on the most interesting cuts and the best possible way to cook them ensuring nothing is wasted or thrown away.
“We want to get everything right to make sure neither the life of the animal or the meat they provide is wasted,” Joel continued. “We also want to make sure we offer a must-have experience for every meat lover in Northern Ireland.” Other breeds involved in the first three events include Saddleback pigs and Southdown lambs with Longhorn cattle, Gloucestershire Old Spot pigs and Herdwick lamb to follow. Diners can log onto the MEAT blog (www.meatpopup.co.uk) to follow the progress of the animals, learn about each of the breeds and the processes involved with getting meat from the farm to your fork. To get involved with William and Joel’s mission to bring local culture back to our dinner plates, for more information on all the events or to follow the animal’s progress visit www.meatpopup.co.uk
