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BEEF & GLORY

VIENNA  I  AUSTRIA

No.

24

MEAT MASTER

Mr Filippo Karawatt

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 on a Southbend broiler at maximum temperatures. Some restaurateurs have already burned their fingers on the Southbend - but there's nothing to feel here in the Beef & Glory.

On site you can feel how passionate and experienced the chef´s and the professional restaurant managers serve their customers.