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.