Spanish Beef in Singapore: An Evening of Excellence at UNA, The Alkaff Mansion
The recent TIME4 EU BEEF – Beef from Spain Tasting Event at UNA, The Alkaff Mansion, marked a significant milestone for Spanish beef in Singapore. Organised as part of the “It’s Time for European Beef” campaign led by PROVACUNO and co-financed by the European Union, the event brought together a distinguished group of Singapore’s food and beverage professionals, Spanish diplomats, chefs, and industry experts for an evening dedicated to quality, traceability, and the future of premium beef in Singapore.
Distinguished Guests and Speakers
The event, organised by EIBENS with the support of this Oficina Económica y Comercial de España en Singapur and featured the participation of Her Excellency Mercedes Alonso Frayle, the Spanish Ambassador to Singapore, delivered a keynote address. With a distinguished diplomatic career spanning postings in Austria, Senegal, Panama, Brazil, the UK, the Philippines, and Germany, as well as significant roles in Spain’s Ministry of Foreign Affairs and Ministry of Agriculture, Fisheries and Food, Ambassador Alonso Frayle highlighted the importance of collaboration and the shared values between Spain and Singapore.
The evening featured several key figures who have been instrumental in fostering Spain-Singapore relations. Antonio Garcia Rebollar, CFA, Economic and Commercial Counsellor and ICEX Director at the Embassy of Spain in Singapore, and Blas Garcia Zornoza, Analyst at the Spanish Trade Commission, were present and actively engaged with guests, sharing insights on trade, market trends, and the increasing presence of Spanish beef in Singapore.
Gema Moguer, Project Manager at PROVACUNO – Interbranch of the Spanish beef industry, also addressed the audience, emphasising the campaign’s vision, the rigorous standards of the European Production Model, and Spain’s commitment to quality and sustainability.
Michelin-Starred Chefs and the Tasting Experience
A highlight of the evening was the tasting menu, expertly prepared by Michelin-starred chefs from Spain. The chefs presented four distinct types of Spanish beef—Holstein, Angus, Rubia Gallega, and Charolais + Limousine—each seasoned simply with salt to allow the natural flavours to shine. This approach underscored confidence in the product’s inherent quality and demonstrated the versatility of Spanish beef for a variety of preparations.
Spanish Beef Networking whilst Eating
The Four Types of Spanish Beef
Holstein:
Traditionally a dairy breed, Holsteins in Spain are also raised for beef. Their meat is leaner and milder in flavour, with a fine texture. While not as marbled as other breeds, Holstein beef is appreciated for its subtle taste and is often used in classic Spanish dishes.
Angus:
Angus cattle, originally from Scotland, are prized for their tenderness, juiciness, and rich, beefy flavour. Spanish Angus is typically grain-finished, resulting in excellent marbling and a consistent eating experience. Angus beef is a favourite for premium steaks and roasts.
Rubia Gallega:
This heritage breed from Galicia in north-western Spain is renowned for its exceptional marbling, deep flavour, and buttery texture. Rubia Gallega cattle are often older at slaughter, which contributes to their complex flavour profile. Their beef is highly sought after for grilling and specialty dishes, making it a true delicacy.
Charolais + Limousine:
Both breeds originate from France but are widely raised in Spain. Charolais cattle are known for their muscular build and high yield of lean, tender beef, while Limousine cattle produce finely textured, lean meat with consistent quality. These breeds are often crossbred in Spain to optimise both yield and flavour, resulting in beef that is versatile and suitable for a range of dishes.
Types of Meat by Age
The presentation also highlighted the distinctions between meat from:
Young animals (less than 12 months): Tender and mild, ideal for delicate dishes.
Yearlings (12–24 months): More developed flavour and texture, suitable for grilling and roasting.
Cows (more than 24 months): Rich, robust flavour, often used for specialty cuts and traditional recipes.
Spanish Beef Industry and Market Data
Spain’s beef industry is substantial and highly regulated:
145,000 farms and 6.5 million animals form the backbone of the sector.
The country operates 238 abattoirs and 140 cutting plants.
Annual production reaches 740,000 tonnes, with 275,000 tonnes exported each year.
Since the Singaporean market opened in 2018, Spain has steadily increased its presence, exporting 6 tonnes to Singapore in 2024, with 19 companies now approved for export.
The Singapore market itself is dynamic and growing:
Local production has increased from 33,932 tonnes in 2020 to 39,367 tonnes in 2024.
Consumption has risen from 45,050 tonnes to 50,506 tonnes in the same period.
Imports from Spain have fluctuated, reflecting both market opportunities and the evolving landscape of international trade.
The European Production Model: Quality, Safety, and Sustainability
A central theme of the evening was the European Production Model, which underpins the reputation of Spanish beef in Singapore:
Grain-fed Animal Diets: Cattle are grain-fed, ensuring consistent quality and flavour.
Control: There is strict oversight at every stage, from farm to processing plant.
No Hormones or Antibiotics: The use of growth hormones and antibiotics is strictly prohibited, guaranteeing natural and safe meat.
Traceability and Food Security: Every cut of beef can be traced back through the supply chain, ensuring transparency and accountability.
Variety: Different types of meat are produced depending on the animal’s age, catering to a range of tastes and preferences.
Spain’s Finest Beef at the Heart of Singapore’s Dining Scene
The TIME4 EU BEEF event at UNA, The Alkaff Mansion, was more than just a tasting—it was a celebration of shared values, rigorous standards, and the rich flavours of Spain’s finest beef. With its diverse breeds, strict production protocols, and growing presence in the market, beef from Spain is poised to become a staple for discerning consumers and industry professionals in Singapore seeking the very best in premium meat.
Spanish ICEX Restaurants
If you are looking for Spanish Beef in Singapore you can head to your local supermarkets or butchers to check it out and cook yourself but if you are looking to eat authentic Spanish Beef cooked by Spaniards check out the spanish ICEX Certified restaurants in Singapore on our previous post about ICEX Restaurants.
Friends of the Blog
Was lovely to see Noelle and Chef Mint from The Social Outcast (follow them on Instagram) who recently closed down their Katong outlet but have some incredible plans in the works, so watch this space as there might just be a Cook off with Kenno, where our very own Chef Kenno BBQ’s against the formidable Chef Mint!
PS it was nice to see Chef Hussein (follow him on Instagram) from Next Door Spanish Cafe in Siglap who claimed he was working, well working on finishing off the Estrellas! See you again soon Chef!