As many discerning grocery shoppers know, Irish butter, particularly Kerrygold, rules overall
It's silky, creamy, and just the right balance of salty and sweet
But what makes Irish butter so utterly superior to bland American varieties
For one, it's the color. Irish butter is often a satisfying shade of yellow that's deeper than most regular butter brands
We tend to eat with our eyes first, and yellow is the color most fast food marketers choose
for a reason. It's associated with comfort and contentment. That yellow in Irish butter
though, isn't just coloring like annatto, used to brighten up foods like Velveeta and goldfish
It comes from the beta-carotene Irish cows ingest in pastures, which then makes its way
into their stored fat, and then their milk. Beta-carotene is naturally found in plants
like grass, and the Irish climate in particular tends to help the grass these cows dine on
become a vibrant green. As Pat O'Keefe, deputy editor of Irish Farmer's Journal, told NPR
The green land is our competitive advantage Those rolling green hills are great for growing grass You need frequent and regular rainfall and we got plenty of that Next up that superior texture Because what just as bad as burnt toast
Impatient butterers know it's ripped toast. You know what happens when you try to spread that cold
second-rate white butter onto a fragile slice of your favorite bread, and that experience probably makes you not want to repeat the next time you try to butter your bread
If you've ever had the pleasure of using Irish butter, though, you know your toast isn't destined for that sad fate
As if by magic, Irish butter is softer and more spreadable than American varieties
This comes down to a higher fat content and a better nutritional profile
European butter contains about 82% butterfat, while the American variety tends to top out at 80%
percent. That extra 2% is usually made up of water, which helps the butter become the
delectable, spreadable texture you know and love. "...Fresh, creamery butter." Irish cows are grass which gives their milk an advantage over our cows Butter from cows fed mostly grass green not dried gives the end product a richer more intense flavor that ends up getting higher ratings than regular butter by those who try it
American dairy cows eat a lot of dry grasses, corn, and other seeds, grains, and food byproducts
which doesn't impart the same color or taste as primarily grass-fed cows in Irish pastures
which are known for being particularly green and lush. According to O'Keefe
there is a discernible difference in taste and mouthfeel between Irish and American butter
And he didn't mince words in his breakdown of the difference, saying, I have to be careful for an American audience
but we'd say it's like the difference between chalk and cheese. The higher fat content, grass-fed milk, golden color, and luscious texture set Kerrygold and
other Irish butters miles apart from regular American brands like Land O'Lakes
or even organic brands like Horizon. By some accounts, Irish butter has an advantage over other European butters too
which strive for the same bright sunny color and luxurious taste. Grass-fed butter, like Irish butter
tends to actually have a better nutritional profile as well According to Everyday Health there could be more omega fatty acids in your pad of Irish butter when compared to regular butter Also
a study from 2015 found that this type of butter could have less saturated fat and more polyunsaturated
fat than your old standby. Another nutritional boon found in grass-fed butter is higher amounts
of conjugated linoleic acid, which in combination with the higher amounts of omega-3 fatty acids
can help to lower your risk of heart disease. While this info could make you want to add more
butter than you normally would to your favorite dishes, keep in mind that butter, no matter its
origin, isn't exactly the healthiest fat out there, so keep your portions small. Also, keep in mind
that while there may be a little nutritional benefit when compared to regular butter
that doesn't mean you should use more of the Irish stuff than you normally would
But if you've tended to steer clear of butter in the past, it might be worth taking a block of the grass-fed Irish variety
slather some onto your waffles, and see the difference for yourself