Irish beef differs greatly from the South American product increasingly being imported into the EU, according to Bord Bia. Some differences impact on the quality of the meat, while others relate to animal welfare and the environment but don't necessarily affect the meat's taste.

In Ireland, beef is processed when the animal is in its prime, at about two years of age. In many non-EU countries, animals are often twice as old when processed. The strict regulatory regime in the Irish beef industry means there are mandatory and verifiable withdrawal periods for all medication administered to livestock. Strictly supervised handling procedures are also in place to ensure animals are not stressed during the slaughtering process. This isn't always the case outside the EU.

Here, all cattle are issued with passports from birth, and the computer records each movement in their lifetime. Annual health screening and testing is mandatory. According to Bord Bia, a quality assurance scheme ensures the animal's needs for movement, access to water and light, etc, are respected.

Farmers are required to ensure the environment is fully respected by, for example, not cutting grassland hedges during the wildbird nesting season. The use of fertilisers on grassland is also subject to controls.

It is for these reasons Bord Bia chairwoman Angela Kennedy says imported beef is produced to less exacting standards than Irish meat. She says Ireland needs to exploit its natural advantages in the production of beef if it wants to minimise the impact of trade liberalisation on its market share.