Food NI member Kettyle Irish Foods, part of the ABP Food Group, is celebrating
international acclaim after receiving the first ever Innovation Award at the World
Steak Challenge for its pioneering Salt Moss Dry Aging technique.
The recognition came at the awards ceremony held recently at the iconic Smith &
Wollensky steakhouse in London. Kettyle also secured a Silver Medal in the ribeye
steak category.
 The innovation award was introduced to highlight pioneering advancements and
ground-breaking initiatives in the field of beef production and steak preparation. The
judges were looking for exceptional creativity, ingenuity, and forward-thinking
approaches to enhance the quality, sustainability, and consumer experience of
steak.
 Commenting on the success Maurice Kettyle, head of sales at Kettyle Irish Foods,
said: “We’re delighted that our Salt Moss Aging process has been recognised on a
global stage. The World Steak Challenge celebrates the finest beef from around the
world, benchmarking products against international standards and showcasing the
role of steak as part of a balanced diet. This award highlights the quality,
sustainability, and innovation of our Salt Moss Dry Aged Beef.”
 The World Steak Challenge is one of the most rigorous in the industry. Products are
judged both raw and cooked by a panel of over 60 independent experts, including
top chefs, butchers, food writers, meat scientists, and industry professionals, in a
blind tasting.
 In addition to retail distribution the Kettyle Irish Foods range is available for home
delivery through its online shop.
 
Kettyle Irish Foods which is based in County Fermanagh is wholly owned by ABP
Food Group following the acquisition of Linden Foods in 2021. ABP also has sites in
Newry, Lurgan and Dungannon. ABP is one of Europe’s leading privately owned
agribusiness companies and is the largest beef processor in Ireland and the UK. The
company also operates substantial renewable (Olleco), pet food (C&D), and protein
divisions. ABP employs over 14,000 people and has over 50 manufacturing plants
operating across nine countries. 
 Kettyle’s Salt Moss Dry Aging process combines the finest natural ingredients with
innovative techniques to create a premium, sustainable product.
 This patented method uses handcrafted bricks of Organic Virgin Irish Sea Salt,
bonded with Irish Sea Moss (Carrageen seaweed), to construct the walls of the
aging chambers. These chambers recreate a natural, breathable environment
allowing the beef to age “naked, on the bone.”
 

Unique elements such as wind flow, temperature control, and a self-regulating dry
culture contribute to a process that naturally enhances the meat’s tenderness and
flavour. This innovative process respects the quality of the raw materials while
ensuring optimal aging conditions.
Kettyle’s beef is sourced exclusively from farms based on the island of Ireland which
produce high protein and other nutrient-rich, grass-fed beef. The company’s master
butchers apply their expertise to each cut, achieving exceptional tenderness and
flavour in every piece.