SALT AGED COTE DE BOEUF 700g±

Kettyle Premium Irish Beef 

‘As the original ‘dry-aged company’, Kettyle have created their own new and unique Salt Moss chambers (caves) using handcrafted seaweed salt bricks – bringing the Irish sea to the Irish land. Pioneered and perfected by experts, it’s a one-of-a-kind taste.

While the meat is cocooned in chambers, it naturally continues to breathe whilst in anaerobic and naked form. As the walls are hygroscopic in nature, they draw moisture towards them, yet allow it to pass through and leave the chilled environment. The beef is brought under more stable control, quicker than a non-Salt Aged alternative, and due to high potassium levels in the walls, the dry culture within the chill is maintained and self-managed.

The Salt Moss Ageing process concentrates the flavour of the meat and almost renders the fat to dry flakiness. Loins and ribs are also cocooned which relaxes the muscles to create an exquisitely tender eating experience. The dry nature of Salt Aged beef enables it to caramelise quickly on the pan, sealing and locking in the sweet yet nutty beefiness. The colour profile is that of treacle – rich and dark’

Origin: Ireland

Net: 700g +/-

The steaks are cut here in the UK then rapidly frozen to -28° in a matter of minutes. This process offers two major advantages, one being zero food waste and the other helps to keep the meat in amazing condition. Red meat naturally discolours after a few hours so blast freezing is the ultimate way to keep the steak as fresh as it is when first cut.