The home of Beef in Ireland
22 May 2018
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Kettyle Beef

KETTYLE BEEF

  • All Beef is from traditional Beef Herds using Angus and Hereford.
  • It is then 'Dry Aged' on the bone for up to 35 days.
  • All beef is hand selected and cut to the Chef's specification.

Beef Fillet
Beef Fillet
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Chateau Briand
Chateau Briand
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Fillet Steaks
Fillet Steaks
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Ribeye Roll
Ribeye Roll
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Ribeye Steaks
Ribeye Steaks
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Rump Steaks
Rump Steaks
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Striploin
Striploin
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Striploin Steaks
Striploin Steaks
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Topside of Beef
Topside of Beef
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Kettyle BeefLough Erne lambFree Range chicken in IrelandRose veal
  • Minister Celebrates Food Awards!LATEST NEWS

    Minister Celebrates Food Awards!

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  • Graham Burns
    CHEF OF THE SEASON

    Graham Burns

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  • Dry Aging ProcessWhat is the Process of Dry aging?

    Dry Aging Process

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  • Dry Age MeatWhy is Dry Aged Meat better?

    Dry Age Meat

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  • Weight Guide (Approximate Conversion)

    • 80g = 3oz
    • 110g = 4oz
    • 140g = 5oz
    • 170g = 6oz
    • 200g = 7oz
    • 220g = 8oz
    • 270g = 10oz
    • 400g = 14oz
    • 450g = 16oz
    • 500g = 11bs 2oz
    • 750g = 11bs 10oz
    • 910g = 2lbs
    • 1.2kg = 2lbs 10oz
    • 1.6kg = 3lb 8oz
    • 2kg = 4lb 7oz
    • 2.27kg = 14oz