BEEF & GLORY
VIENNA I AUSTRIA
Mr Oliver Geier
ORIGIN OF MEAT
Local Austrian, USA, Japan, Australia, NZ
Mainly self dry aged meat
TYPE OF GRILL
High temperature grill
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.