12/05/2026
I used to order steak without thinking twice.
It was mostly about the cut, the doneness, the restaurant.
That changed last year when I travelled to Europe and visited farms where European beef is raised. I saw firsthand how the European Production Model works â a system built on some of the most rigorous standards in the world, covering everything from quality and safety to animal welfare and sustainability.
Every animal is raised with care, given proper space, and fed high-quality grain. There are no added growth hormones, and strict regulations govern every stage of the process. What struck me most was the level of traceability and accountability from farm to fork.
I also visited processing facilities where quality control is taken seriously, with checks and certifications at every step. It gave me a deeper understanding of what goes into producing beef that is not just premium in taste, but also consistent, safe, and responsibly produced.
Last week, that experience came full circle at âItâs Time for European Beefâ, a campaign funded by the European Union. Held at UNA in Singapore, the session featured Michelin-starred chefs IvĂĄn Cerdeño and RocĂo Parra, who showcased just how versatile European beef from Spain can be through a live cooking demonstration and guided tasting.
The beef was everything you would expect â rich, aromatic, beautifully marbled, tender and juicy. But beyond the taste, it was the story behind it that stayed with me.
Now, when a plate of beef is placed in front of me, I donât just see a dish. I see the journey behind it â the standards, the care, and the system that ensures its quality. And Iâve come to appreciate European beef in a whole new way.
Thank you for the invitation.
