Salt Moss Dry Aged King Arthur Joint 2kg+ (with FREE Marrow Melt)

All of our meat is 100% from Irish and Northern Irish Farms

Kettyle is nestled in areas of outstanding beauty such as the Kerry Hills, Golden Vale and the Drumlins of Fermanagh. The result is premium quality, grass fed beef.

Grass Fed beef is nutrient-rich with health benefits including fewer calories, greater Omega 3, Vitamin A, Vitamin E and micronutrients all of which emanate from a healthy life in the field

A written specification is only a guideline for our master butchers. They carefully select each animal and cut with unique specialisation. Every cut is handled differently, and they use their expertise to respectfully achieve the optimum product. Our butcher’s knowledge, along with our processes, always deliver supreme tenderness that carries through to an exquisitely tender eating experience.

As the original ‘dry aged company’, we knew we needed to do something even better. This is why we decided to create our own new and unique Salt Moss chambers (caves) using handcrafted Irish seaweed salt bricks – bringing the Irish sea to the Irish land. Pioneered and perfected by our own Kettyle experts, it’s a one-of-a-kind taste.

While the meat is cocooned in our chambers, it naturally continues to breathe whilst in an aerobic and naked form.

As the walls are hygroscopic in nature, they draw moisture towards them, yet allow it to pass through and leave the chill environment.

The meat is brought under a 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.

Our Salt Moss Ageing process concentrates the flavour of the meat and almost renders the fat to a dry flakiness. This dry nature 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.