"Irish beef is the green island for meat fans. The lush grass of Ireland and the best genetic conditions 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 purely grass. Ireland’s ideal climatic conditions allow the cattle to be kept outside from March to October. High humidity keeps the grass juicy and green and thus forms an ideal basis for forage.
Natural rearing
Strict quality controls
Excellent taste of meat
Sustainability
Low CO2 consumption, as the goods are transported to Switzerland exclusively by road and not by air"