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From Ireland’s pastures to the wholesale store: the new MPULSE is here!

What makes METRO Chef Dry Aged Irish Beef so special? A trip to Ireland shows what's behind our own-brand product. Also in the magazine: celebrity chef Nelson Müller, gastro tips and more.

Worth to read: New MPULSE Magazine 02 2024
Focus on meat supplier Kettyle, 60 years of METRO plus 👉 prize draw
New MPULSE Magazine 02/2024

What´s it all about?

  • METRO Chef Dry Aged Irish Beef
  • Interview with TV chef Nelson Müller
  • Max Strohe’s column
  • and much more
Content:

Tradition, craftsmanship, conditions in which the animals are kept – and lush green grass as far as the eye can see: If you want to know why METRO Chef Dry Aged Irish Beef tastes so fantastic and where entrecote, fillet or tomahawk come from, you should take a look at the new MPULSE. Exclusive insights into cattle breeding and meat production are also available online in a video report. Because whether it's a trendy snack bar, top cuisine or street food, customers can rely on METRO products and services. After all, TV chef Nelson Müller has observed that diners in the catering industry are becoming increasingly discerning. In the print interview, he explains what the young generation of up-and-coming gourmets are looking for. Online, Nelson Müller also reveals his recipe for mackerel escabeche and his personal ‘food for the soul’.
Maurice Kettyle is responsible. His production facility is located in Lisnaskea, a small town with a population of 3,000 just over the border in Northern Ireland.
MPULSE Originals

Irish beef: grass, maturity and serenity

Salt from Ireland's coasts, vast meadows and traditional craftsmanship: what makes dry-aged Irish beef so special - in the video.

Supplier

Playing the guitarre - Nelson Mueller

What recharges the soul

Star chef Nelson Müller talks with MPULSE about home cooking, passion – and his perennial favourite song.

Gastronomy

Speaking of young gourmets: they can also be found at the Gourmet Festival, sponsored by METRO. MPULSE visited our Düsseldorf partner customer, Staudi's, in advance. In a former butcher's shop, owner Sebastian Staudinger combines modern German cuisine with fine art and being clever. Other topics in this issue: tips for HoReCa professionals on dealing with Google reviews, an international overview of METRO delivery services, own-brand news and Michelin-starred chef Max Strohe’s column.
Sebastian and Magda

The art of being clever

The Staudi's in Düsseldorf is a real gem. The Staudingers have fulfilled a lifelong dream with their restaurant.

Gastronomy

A table full of messy plates eaten empty
Max Strohe

„Eating is culture and communication”

Michelin-starred chef Max Strohe reveals the stories behind his Instagram snaps. Today: Sharing Plates.

Light bites

Special anniversary issue

To coincide with METRO's 60th birthday in October, MPULSE this time comes out in festive style – and with a little extra: there is a separate anniversary booklet containing 60 small and big stories and facts about METRO. Prominent well-wishers also have their say. And METRO customers can take part in a prize game by finding the answer to the quiz question (posed in MPULSE) in the anniversary issue. The main prize is a METRO Professional microwave oven that goes along with the Sales Challenge in September.

MPULSE - the storytelling platform from METRO

Top customers in Germany receive MPULSE together with the GastroJournal. The METRO magazine supplements the offers in the brochure with gastro-relevant interviews, reports and interesting facts on METRO topics. The MPULSE magazine is available in print, as a PDF at www.mpulse.de/downloads and many other contents online at www.mpulse.de. Do you need MPULSE magazines or content? Or do you have exciting stories in store? Get in touch with us via mpulse@metro.de or take a look at our social media channels: www.instagram.com/metro_mpulse and www.facebook.com/mpulse.

Further articles