"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 cattle to be kept outdoors 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 meat taste Sustainability Low CO2 consumption, as the goods are transported to Switzerland exclusively by road and not by air" These fine pieces with bones are not only eye-catching in taste, but also trump thanks to their very special maturing process with Irish salt and seaweed. The Dry Aged Beef - Kettyle hand selected is 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 a special task and the craft of the Kettyle company. It took them many years to perfect the dry-aging process. The selected quality beef is calmly matured in special climate rooms under a controlled atmosphere and humidity until the dry-agers - as these experts are called - have the meat in optimal dry-age quality for further processing release. That's her passion.