May 20, 2025
Nemrég egy exkluzív sajtóvacsora keretében mutatkozott be Budapesten a Marble – The Finest of Angus, Erdély legújabb prémium húsmárkája. Az eseménynek a Solid étterem adott otthont, ahol a vendégek Jean-Pierre Vigato, a kétszeres Michelin-csillagos séf tolmácsolásában ismerhették meg a húsok karakterét.
Az est folyamán a világhírű séf két saját recept alapján mutatta be az Angus húsok textúráját és egyedi ízvilágát – így Bukarest után Budapesten is kiderült, hogy:
What kind of dishes end up on the plate when Transylvanian meat meets French gastronomy?
A Marble Erdély szívéből érkezik, ahol az Angus marhákat a természet közelségében nevelik, kiemelt hangsúlyt fektetve takarmányozásukra. A saját, modern üzemmel rendelkező márka „a farmtól az asztalig” filozófia mentén dolgozza fel és csomagolja a termékeit. A kínálatban érlelt steakek (Rib Eye, T-Bone, Tomahawk), sous-vide különlegességek (osso-bucco, marhapofa, bordák), darált hús, gulyáshús, valamint szárított kolbász- és szalámikülönlegességek is megtalálhatók.
When asked about the decision to enter the Hungarian market, Andras Kari, Managing Director of Marble, responded that after launching in Romania, they have now reached a new milestone and plan to gradually enter the Hungarian market as well.
He added that entering the Hungarian market had been in the plans for a long time. “The decision was made in the second half of 2024, when we saw that the Hungarian premium meat consumer segment was open to high-quality products like the ones we offer. Additionally, we experienced increasing interest from the domestic side, both from HoReCa partners and end consumers,” – he recalled.
We were also curious about how, based on their experience, the Hungarian and Romanian markets differ. “There are subtle but important differences between the two markets.
On the Hungarian market, premium meat consumption is still a relatively new phenomenon, so we also have an educational role there.
In Romania, however, a stable and conscious consumer base is already emerging, specifically seeking Angus or dry-aged beef. The presence of a gastronomic culture in Hungary is also an advantage for us,” stated Andras Kari.
In response to another question, the Managing Director also spoke about the growing popularity of Angus beef consumption in Hungary. “Although it is still considered a niche product, the trend of conscious meat selection, the development of steak culture, and the spread of fine dining have all contributed to Angus beef finding a stable place on the plates of quality-seeking consumers. We aim to build on this further, authentically and directly,”
– Kari said, looking ahead. – Kari said, looking ahead.
The Managing Director also shared with Mandiner that the feedback they received after the event exceeded all their expectations. “We received positive feedback from guests, especially highlighting the texture, taste, and consistency of our meats. Since then, we have already begun negotiations with several partners.
For us, the introductory evening was not just a launch event, but also a confirmation that we are on the right path.”
For us, the introductory evening was not just a launch event, but also a confirmation that we are on the right path.”
Finally, the discussion also touched on where consumers may encounter their products in the future. András Kari stated that they are continuously expanding their partner network and are currently working with strategic distribution partners that offer nationwide coverage and supply products to the Hungarian HoReCa sector.
They are also in discussions with retail chains about the distribution of their finished products, enabling them to reach direct household consumers. “Since these products (e.g., hamburger patties, salami) contain only a minimal spice mix in addition to Angus beef, they are aimed at conscious consumers who appreciate a characterful flavor profile and value products made from natural ingredients,” explained the Managing Director.
Source: Mandiner
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