Passion, Knowledge, Craftsmanship. They’re what Kettyle Irish Foods believe make their meat stand out from the rest; from the treatment of the animal to the ageing process, and finally the butchery skills. They call it Meatcraft.

Maurice Kettyle launched the business in 2004 to sell high quality beef to top restaurants across Britain and Ireland. It’s all from Angus and Hereford cattle and dry-aged for up to 35 days. These days they deal in much more than beef. They are now part of Linden Foods; one of the UK’s leading meat processors.

Suffolk/Cheviot dams and Texel rams, which roam the islands and grasslands of Fermanagh are sold as Lough Erne lamb. They do dry-aged Fermanagh bacon and local free-range chicken. The newest kid on the block is Banquet Royal Rose veal.
They take very good care of these calves. And all of their other animals, too. It shows in the superb taste. You’ll see when you try.