Kettyle Irish Foods
Dexter Thors Hammer 1.4kg+
Dexter Thors Hammer 1.4kg+
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Introducing our Dexter Cattle Thor's Hammer.
Sourced from selected farms in association with the Irish Dexter Cattle Society; Dexter cattle are a small, hardy breed originating from Ireland. Known for their compact size, Dexter's produce high-quality beef that is well-marbled and flavourful. Although they yield smaller cuts of meat compared to larger breeds, the meat is highly sought after for its tenderness and rich taste.
Our Thor's Hammer is a French Trimmed, Whole Shank of Beef which has been carefully handcrafted. As the bone is exposed, this allows the delicious, meaty bone marrow to seep into your dish giving a delicious umami flavour like no other.
Elevate your casseroles by cooking upright or use as a show stopper of a BBQ piece (check out the recipe kindly provided by #OnlySlaggin in the Cooking Suggestions)
Each 'Hammer' weights between 1.4 and 2kg and is ideal for slow cookers or smoking.
Please note this product is not Salt Moss Dry Aged.
It is dispatched frozen and may start to thaw in transit. We would recommend allowing it to thaw fully and using within shelf life shown on label. We do not recommend re-freezing.
Product Info & Storage
Product Info & Storage
Ingredients:
Beef (100%)
Storage Instructions:
Product is dispatched frozen and may start to thaw in transit. We recommend you keep refrigerated 0-5C until it is fully thawed. Once opened use immediately.
We do not recommend re-freezing
This product contains raw meat and must be cooked.
Shelf Life:
Minimum of 15 days on arrival
Cooking Suggestions
Cooking Suggestions
This shin needs to be cooked low 'n' slow.
Smoking (recipe courtesy from #OnlySlaggin )
- Set BBQ up for indirect cook with Cherry Wood running at 130C
- Trim all the silver skin from the meat then dust with rub of your choice (50/50 Pepper & Salt would work well). Set aside for at least 1 hour
- Wrap the exposed bone in foil - purely for presentation to stop bone charring
- After 3 hours and the bark having set, wrap the beef with a simple cooking liquid of Beef stock and Guinness.
- Using a meat thermometer, once the internal reading is 95oC, remove the beef and let it rest for almost 1 hour.
- It is now ready to shred - why not serve with some lovely mashed potatoes and veg? The cooking juices can be used to make a gravy
Slow Cooking
- Remove from packaging 30 mins before cooking.
- Preheat oven to 160C / 140C Fan
- Lightly oil a casserole dish and place over a medium heat. Season and add the beef, browning on all sides.
- Add 750ml liquid (beer/stout/wine works well) along with 250ml vegetable or chicken stock
- Bring to the boil and add vegetables - we recommend shallots, celery, parsnips and carrots along with seasoning such as bay leaf, rosemary and thyme. Season with Salt & Pepper.
- Cover with a lid and bake for 4-5 hours (if not tender after this time, return to over for further 30 mins)
- When its ready, the meat will be tender and falling from the bone.
- The cooking liquid can be thickened and used as a delicious gravy.
Packaging Info
Packaging Info
All products are individually vacuum packed to guarantee freshness
The insulated box will keep your goods cool for up to 48 hours
Recycling Information - Product
Film - Don't Recycle
Recycling Information - Box
Cardboard Box - Recycle
Wool Insulation - Recycle
Shipping Information
Shipping Information
Free shipping on orders over £125!
Orders delivered Tuesday - Friday (no Tuesday deliveries following a bank holiday)
Orders placed before 5am will be dispatched the same day
Delivery is a next day service with DPD (NI & ROI) and Royal Mail (UK)
Once order has been confirmed you will receive an email with tracking details
The insulated box will keep your goods cool for up to 48 hours, but please refrigerate (or freeze) your order as soon as it arrives
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Arrived, took with me to Poland as a treat for my hubby who’s been away working in Ukraine.. slow cooked with red wine and it honestly was delicious.. 10/10 ♥️
Why Choose Kettyle?
100% Irish
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 Cut Above
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.
Why Salt Moss Ageing?
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.
How Salt Moss Ageing Works
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.
The Unrivalled Taste
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.