BEEF & GLORY

VIENNA  I  AUSTRIA

No.

19

MEAT MASTER

Mr Oliver Geyer

ORIGIN OF MEAT

Local Austrian, USA, Japan, Australia, NZ

AGING METHOD

Mainly self dry aged meat 

TYPE OF GRILL

High temperature grill

address

Florianigasse 35

1080 Wien

Austria

www.beefandglory.at

"It's about respecting the animal and letting the customer taste that the cattle has much more to offer than just a filet tenderloin", says Vlatka Bijelac, owner of beef & glory.

The different cuts including secondary cuts from the leading beef producing countries worldwide, which are mainly dry-aged in the own dry aging cabinet, are prepared professionally on a Southbend broiler at maximum temperatures. 

As a guest you can feel how passionate, attentive and professional the front of the house team serve their customers. A benchmark Steak restaurant in Austria.

Even in these difficult times, beef & glory has managed to maintain its quality and pays even more attention to important details on the plate and in the glass.

Must also try: Beef Tartare à la maison.