It really does taste amazing, and it most likely has much more vitamin K2, necessary for bone absorption of calcium, than conventional butter:
The measurements we are talking about when measuring levels of MK4 is
the μg(microgram). In Anú Dairy butter there is 54μg per 100g of
butter; other high quality Irish butters are around half that at 25μg
but it can go as low as 7μg or 11μg for conventional indoor feed cattle.
Kevin explains that in Europe having a claim of “uniquely rich
food”means it needs to be at 30% or above. ...
Butter is a huge industry in Ireland, there are 9 butter plants in Ireland each producing 10,000kg/hr and 140,000 tonnes/year in exports. In terms of scale Anú Dairy is very small and not really in that space, they are a small artisan producer. ...
There are so many different brands of butter, Président butter is white, so there is no grass there, but Kerrygold butter is much better. Even Irelands conventional butter is very good quality compared to international butters and the reputation is very strong overseas. Kevin also mentions there are good small farmers in America such as Maple Hill Creamery, for example.
More.
