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Kettyle Irish Foods

Salt Moss Dry Aged Fillet Steaks 180g/6oz +

Salt Moss Dry Aged Fillet Steaks 180g/6oz +

Regular price £9.50 GBP
Regular price £10.00 GBP Sale price £9.50 GBP
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Salt Moss Dry Aged on the Bone for at least 14 days

Relaxing in our Salt Moss Dry Aged Chamber, fillet has a slightly robust tenderness that breaks effortlessly in the mouth, followed by a mellow sweet nuttiness gained by maturing on the bone.

These Fillet steaks weigh between 180-200g (6-7oz) and are individually vacuum packed. 

Product Info & Storage

Ingredients:

Beef (100%)

Storage Instructions:

Keep refrigerated 0-5C. Once opened use immediately.

Suitable for Freezing - freeze on day of arrival, and use within 3 months. Defrost thoroughly before use and use immediately.

This product contains raw meat and must be cooked.

Shelf Life:

Minimum of 6 days on arrival

Cooking Suggestions

  • Remove from packaging 30 mins before cooking.
  • Preheat dry pan to high until smoking hot
  • Lightly oil and season steak and place into pan.
  • Turn halfway through cooking.

  • Rare - 3 to 6 mins
  • Medium - 5 to 8 mins

  • Rest on a warm plate for 5 minutes before serving

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

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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Customer Reviews

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D
D young
Gorgeous, delicious and awesome

This is the best place to go to for all your butcher needs. The steaks and burgers are brilliant.
Always well looked after in transport and when on the plate. 100% brilliant, succulent meat

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.