BEEF & GLORY

VIENNA I AUSTRIA

No.20

MEAT MASTER

Mr Oliver Geier

ORIGIN OF MEAT

Local Austrian, USA, Japan, Australia, NZ

AGEING METHOD

Mainly self dry aged meat

TYPE OF GRILL

High temperature grill

ADDRESS

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.

Florianigasse 35

Vienna

AUSTRIA