{"id":12929,"date":"2025-05-20T12:30:28","date_gmt":"2025-05-20T12:30:28","guid":{"rendered":"https:\/\/www.marbleangus.com\/mandiner-a-brand-arriving-from-the-heart-of-transylvania-may-bring-a-breakthrough-in-the-premium-meat-consumption-market\/"},"modified":"2025-05-27T07:57:01","modified_gmt":"2025-05-27T07:57:01","slug":"mandiner-a-brand-arriving-from-the-heart-of-transylvania-may-bring-a-breakthrough-in-the-premium-meat-consumption-market","status":"publish","type":"post","link":"https:\/\/www.marbleangus.com\/en\/mandiner-a-brand-arriving-from-the-heart-of-transylvania-may-bring-a-breakthrough-in-the-premium-meat-consumption-market\/","title":{"rendered":"Mandiner: A brand arriving from the heart of Transylvania may bring a breakthrough in the premium meat consumption market"},"content":{"rendered":"\t\t
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A Marble \u201efarmt\u00f3l az asztalig\u201d filoz\u00f3fi\u00e1j\u00e1nak soksz\u00edn\u0171s\u00e9g\u00e9t Jean-Pierre Vigato, a k\u00e9tszeres Michelin-csillagos francia s\u00e9f is bebizony\u00edtotta Budapesten egy exkluz\u00edv bemutatkoz\u00f3 esten. Az eddigi tapasztalatok \u00e9s visszajelz\u00e9sek alapj\u00e1n pedig az angus marhah\u00fasnak helye van a min\u0151s\u00e9get keres\u0151 fogyaszt\u00f3k t\u00e1ny\u00e9rj\u00e1n Magyarorsz\u00e1gon is.<\/h6>

Nemr\u00e9g egy exkluz\u00edv sajt\u00f3vacsora keret\u00e9ben mutatkozott be Budapesten a\u00a0Marble \u2013 The Finest of Angus<\/i><\/strong>, Erd\u00e9ly leg\u00fajabb pr\u00e9mium h\u00fasm\u00e1rk\u00e1ja. Az esem\u00e9nynek a Solid \u00e9tterem adott otthont, ahol a vend\u00e9gek Jean-Pierre Vigato, a k\u00e9tszeres Michelin-csillagos s\u00e9f tolm\u00e1csol\u00e1s\u00e1ban ismerhett\u00e9k meg a h\u00fasok karakter\u00e9t.<\/p>

Az est folyam\u00e1n a vil\u00e1gh\u00edr\u0171 s\u00e9f k\u00e9t saj\u00e1t recept alapj\u00e1n mutatta be az Angus h\u00fasok text\u00far\u00e1j\u00e1t \u00e9s egyedi \u00edzvil\u00e1g\u00e1t \u2013 \u00edgy Bukarest ut\u00e1n Budapesten is kider\u00fclt, hogy:<\/p>\t\t<\/div>\r\n \t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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What kind of dishes end up on the plate when Transylvanian meat meets French gastronomy? <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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A Marble Erd\u00e9ly sz\u00edv\u00e9b\u0151l \u00e9rkezik, ahol az Angus marh\u00e1kat a term\u00e9szet k\u00f6zels\u00e9g\u00e9ben nevelik, kiemelt hangs\u00falyt fektetve takarm\u00e1nyoz\u00e1sukra. A saj\u00e1t, modern \u00fczemmel rendelkez\u0151 m\u00e1rka \u201ea farmt\u00f3l az asztalig\u201d filoz\u00f3fia ment\u00e9n dolgozza fel \u00e9s csomagolja a term\u00e9keit. A k\u00edn\u00e1latban \u00e9rlelt steakek (Rib Eye, T-Bone, Tomahawk), sous-vide k\u00fcl\u00f6nlegess\u00e9gek (osso-bucco, marhapofa, bord\u00e1k), dar\u00e1lt h\u00fas, guly\u00e1sh\u00fas, valamint sz\u00e1r\u00edtott kolb\u00e1sz- \u00e9s szal\u00e1mik\u00fcl\u00f6nlegess\u00e9gek is megtal\u00e1lhat\u00f3k.<\/p>\t\t<\/div>\r\n \t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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There is still room for development in the premium meat consumption sector in Hungary.<\/h3>\n

When asked about the decision to enter the Hungarian market, Andras Kari<\/strong>, 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.<\/p>\n

He added that entering the Hungarian market had been in the plans for a long time. \u201cThe 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,\u201d  <\/i>\u2013 he recalled.<\/p>\n

We were also curious about how, based on their experience, the Hungarian and Romanian markets differ. \u201cThere are subtle but important differences between the two markets.<\/i><\/p>\n

\"\"<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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On the Hungarian market, premium meat consumption is still a relatively new phenomenon, so we also have an educational role there.<\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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In Romania, however, a stable and conscious consumer base is already emerging, specifically seeking Angus or dry-aged beef. <\/i>The presence of a gastronomic culture in Hungary is also an advantage for us,\u201d<\/i> stated Andras Kari.<\/p>\n

In response to another question, the Managing Director also spoke about the growing popularity of Angus beef consumption in Hungary. \u201cAlthough 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,\u201d
\u2013 Kari said, looking ahead. <\/i> \u2013 Kari said, looking ahead.<\/p>\n

\"\"<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Confirmation they are on the right track<\/h3>\n

The Managing Director also shared with Mandiner that the feedback they received after the event exceeded all their expectations. \u201cWe 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.\u201d <\/i><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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For us, the introductory evening was not just a launch event, but also a confirmation that we are on the right path.\u201d<\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Finally, the discussion also touched on where consumers may encounter their products in the future. Andr\u00e1s 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. <\/p>\n

They are also in discussions with retail chains about the distribution of their finished products, enabling them to reach direct household consumers. \u201cSince 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,\u201d<\/i> explained the Managing Director.<\/p>\n

\"\"<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Source:<\/strong> Mandiner<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

A Marble \u201efarmt\u00f3l az asztalig\u201d filoz\u00f3fi\u00e1j\u00e1nak soksz\u00edn\u0171s\u00e9g\u00e9t Jean-Pierre Vigato, a k\u00e9tszeres Michelin-csillagos francia s\u00e9f is bebizony\u00edtotta Budapesten egy exkluz\u00edv bemutatkoz\u00f3 esten. Az eddigi tapasztalatok \u00e9s visszajelz\u00e9sek alapj\u00e1n pedig az angus…<\/p>\n","protected":false},"author":1,"featured_media":12830,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[569],"tags":[],"class_list":["post-12929","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-angus-beef"],"acf":[],"aioseo_notices":[],"views":80,"jetpack_featured_media_url":"https:\/\/www.marbleangus.com\/wp-content\/uploads\/2025\/05\/Jean-Pierre-Vigato.png","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.marbleangus.com\/en\/wp-json\/wp\/v2\/posts\/12929","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marbleangus.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marbleangus.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marbleangus.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marbleangus.com\/en\/wp-json\/wp\/v2\/comments?post=12929"}],"version-history":[{"count":1,"href":"https:\/\/www.marbleangus.com\/en\/wp-json\/wp\/v2\/posts\/12929\/revisions"}],"predecessor-version":[{"id":12930,"href":"https:\/\/www.marbleangus.com\/en\/wp-json\/wp\/v2\/posts\/12929\/revisions\/12930"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.marbleangus.com\/en\/wp-json\/wp\/v2\/media\/12830"}],"wp:attachment":[{"href":"https:\/\/www.marbleangus.com\/en\/wp-json\/wp\/v2\/media?parent=12929"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marbleangus.com\/en\/wp-json\/wp\/v2\/categories?post=12929"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marbleangus.com\/en\/wp-json\/wp\/v2\/tags?post=12929"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}