Fixed price articleThis article is sold with a fixed price.
Frozen Thawed products can be refrozen.* Important information on frozen products: These products are shipped frozen. Depending on product and outside temperature, the product can arrive at your place semi-thawed or thawed. In any case, the products are always kept cool. For legal reasons, we are obligated to declare these goods as thawed. You can finish defrosting the products at 5 degree Celsius in the refrigerator and enjoy them in the next couple of days or put them into the freezer right after receiving them, to eat them later on. Slightly thawed articles can be kept without quality loss for another 2 months in the freezer at -18 degree Celsius, to be prepared later on.
This is a must have for all meat lovers!!
Please be advised to heat the raw bone marrow melt before eating it. We recommend quickly coating your roast with it, as you would do with Café de Paris butter.
Fixed price articleThis article is sold with a fixed price.
Frozen Thawed products can be refrozen.* Important information on frozen products: These products are shipped frozen. Depending on product and outside temperature, the product can arrive at your place semi-thawed or thawed. In any case, the products are always kept cool. For legal reasons, we are obligated to declare these goods as thawed. You can finish defrosting the products at 5 degree Celsius in the refrigerator and enjoy them in the next couple of days or put them into the freezer right after receiving them, to eat them later on. Slightly thawed articles can be kept without quality loss for another 2 months in the freezer at -18 degree Celsius, to be prepared later on.
Order placed before 15:00h, earliest availability:
pick-up in Lupfig on Monday, April 29, 2024
delivery on Tuesday, April 30, 2024
This is a must have for all meat lovers!!
Please be advised to heat the raw bone marrow melt before eating it. We recommend quickly coating your roast with it, as you would do with Café de Paris butter.
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.
The porterhouse steak and the T-bone steak are both cut from the flat back, containing fillet and entrecôte.
The two cuts, although very similar, differ primarily in thickness and the greater proportion of fillet in the porterhouse steak.
A typical porterhouse steak is around 6cm thick, depending on the breed, and weighs between 700 and 1000g.
The name "Porterhouse steak" comes from inns in Great Britain and the USA that served the beer porter, or possibly from Zacharias B. Porter, an American.
The term “T-bone steak” is derived from the English name for the T-shaped bone that separates the two pieces of meat. (fillet and entrecôte)
Dry aging involves aging raw meat in a controlled environment for 28-50 days. During this process, the outer surface of the meat hardens and encases the inner meat in the shell. The beef develops a subtle, rich flavor and tender texture within the crust.
