METRO Chef Dry Aged Irish Beef: grass, maturity and Irish serenity

Dry ageing takes time. The term ‘ageing’ or ‘dry ageing’ itself suggests as much. Irish serenity is a real asset here. Especially for METRO Chef Dry Aged Irish Beef. Beef has the longest maturation period of all meats and is probably the best-known of the ‘dry-aged’ varieties. But dry-aged doesn’t just mean that the meat is hung for weeks. Many factors come together to achieve perfect ageing and a distinctive flavour: dryness, ventilation and the length of time the meat spends in the maturing chamber, as well as expert handling.

And before the maturing process even begins, you need to consider the meat’s origin. Under what conditions was the cow raised? In a family group, on pasture or in a stable? Did it consume concentrated feed or graze on clover and fresh grass?

One dry-aged specialist, founded in 2004 and now a pioneer in the industry, is the Irish company Kettyle. The METRO supplier produces high-quality beef for the METRO Chef own brand, among others. MPULSE took an exclusive behind-the-scenes look. Along with passion, tradition and craftsmanship, the most important element is Irish serenity.

METRO sources fillet, tomahawk steak, entrecôte, roast beef and more as dry-aged Irish beef for its METRO Chef own brand from the supplier Kettyle. Every piece of meat is fully traceable back to the individual cow on the pasture. This is because the code on the product matches the ear tag each animal receives shortly after birth. The METRO Pro Trace app allows customers to pinpoint the region where each animal is from and track when and where it was slaughtered. That’s how METRO ensures supply chain transparency, allowing restaurateurs to answer their guests' questions about origin and quality. For a touch of Irish serenity in your local restaurant.