Irish Beef is the green island for meat fans. The lush grass of Ireland and the best genetics of the cattle are reflected in the meat. The meat is super tender and juicy. The cattle produce a high level of marbling when fed almost entirely on grass. In addition to grass, barley, soy, corn and minerals are only added during the winter months. Ireland's ideal climatic conditions allow cattle to be kept outdoors from March to October. High humidity keeps the grass lush and green and therefore forms an ideal fodder base. Natural breeding Strict quality controls Excellent meat taste sustainability Low CO2 consumption because the goods are transported to Switzerland exclusively by road and not by air These noble cuts with bones are not only eye-catchers in terms of taste, but also impress thanks to their very special maturing process with Irish salt and sea algae. The Dry Aged Beef - Kettyle is hand selected, like all good natural foods. There are a number of critical phases in the life cycle of this raw material. Mastering and controlling these critical phases is the special task and craft of the Kettyle company. It took them many years to perfect the dry aging process. The selected quality beef is quietly matured in special climate rooms under a controlled atmosphere and humidity until the dry-agers - as these experts are called - release the meat in optimal dry-age quality for further processing. This is her passion.