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Belfast Taste & Music Fest 2010
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
Chateau Briand
Fillet Steaks
Ribeye Roll
Ribeye Steaks
Rump Steaks
Striploin
Striploin Steaks
Topside of Beef
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
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What is the Process of Dry aging?
Why is Dry Aged Meat better?