Why Kerrygold butter?

(Bruce Pick) #1

Is Kerrygold butter really better than all others?

I heard on good authority, nearly two years ago, that Kerrygold butter is the one to get.
So we did that.

Now that the price is up, I’ve been comparing Kerrygold against others premium brands, and also against Stop & Shop’s house brand butter.

Based on the nutrition labels, the Cabot and store brand butters contain 12 g total fat per 1 tbsp serving, vs 11 for the Kerrygold and Finlandia. The store brand butter also has 12 g fat/tbsp, but they make no claims for feeding cows with grass, and I doubt it’s as tasty or as healthy as the three premium brands that I made notes on. Cabot, with apparently 1 more gram of fat per tbsp, may in fact be a better butter

(Betty, who allegedly bought a bit of butter to make her bitter batter better, may or may not want to weigh in on this)

Kerrygold:
No RBST (RBST is a type of artificial growth hormone that increases milk production.)
“Grass-fed cows”
11 g total fat per 1 tbsp serving (14 G serving)

Finlandia:
No RBST (RBST is a type of artificial growth hormone that increases milk production.)
“Grass-fed cows”
11 g total fat per 1 tbsp serving (14 G serving)
“Grass fed cows” (“Majority of cows’ feed is grass”)

Cabot:
No artificial growth hormone (So, not only no RBST, but no other growth hormones either)
“Grass-fed cows”
12 g total fat per 1 tbsp serving (14 G serving)

Store brand (Stop & Shop)
12 g total fat per 1 tbsp serving (14 G serving)

('Jackie P') #2

I don’t know where you are?
In the UK we have a large variety of grass fed butters. I particularly like Yeo Valley for all dairy products. I also like French butters that are all grass fed.

(Bob M) #3

He’s in the US, likely East Coast I’d say. Stop & Shop is a grocery store in the US, where I live (Connecticut) and other states. The US has been messing around with tariffs, which is why the price went up.

Supposedly, grass-fed cows produce better butter, as least in some respects, such as CLA.

If the cows are grass fed, then the only other difference would be A1/A2 proteins, which I’ve never seen advertised on butter.

(FRANK) #4

Worth every penny.

(David Jackson) #5

Because it’s so very tasty

(Troy) #6

” Taste Great ”
” Less Filling ”
” Taste Great ”
Miller Beer Time :smile:
Jk

For Me, taste great
I’ll cook in other butters sometimes
But will eat straight up or top w Kerrygold

Ymmv

(Hyperbole- best thing in the universe!) #7

My point of view is that Kerrygold is the “gold” standard because no matter where you live it is a good quality butter. But if you happen to live in a dairy producing area, you may be able to find as good or better butter for the same or lower prices, especially if you live somewhere affected by tarrifs. Basically, Kerygold is universally good, but there may be locally as good or better.

(John) #8

I have tried it and found no observable difference compared to other decent organic butter. Though my butter usage is somewhat limited. I add some to olive oil when sauteing or pan cooking. Just olive or avocado oil will puddle up on non-stick skillets. Add a pat of butter along with the oil and you can swirl it around and it will cover the pan.

Without bread or toast as a substrate, I don’t generally eat enough butter in ways where I actually taste it that much. Maybe a pat or two melted on vegetables, or in cooking things like cauliflower mash.

But not enough to where I am willing to pay double the price over other butter.

(FRANK) #9

I live in Wisconsin, “Americas Dairyland” (says so on our license plates), and I still buy Kerrygold butter.

(Hyperbole- best thing in the universe!) #10

Haha! okay then… I am originally from Humbolt County and Humbolt Creamery is the best! But I’ll allow that other dairy regions not focused on mass production are also the best!

#11

Kerrygold I love. Taste is wonderful.

but they had a big hoopla on is it ‘really grass fed’ cows and all that hype in the past.

Finlandia I used. Not nearly as good as Kerrygold to me.

Yes worth the price for me on Kerrygold.

(J) #12

Agree with others that it’s more the taste than anything, though I suppose the fatty acid profile may be better. BUT I can tell you, that when I put store brand butter on my son’s toast because we were on vacation, so I went with simplicity, (he’s 4 and has no idea about brands and etc) he thought it was ‘yucky butter.’ Absolutely refused to eat it the whole week. When we got home and I made him toast with kerrygold, we was quite pleased. I can tell the difference too, but not to that extent. :stuck_out_tongue_winking_eye: