John Stone
- Family business with tradition: Since 1974, the Irish butcher family John Stone has been practicing their craft for seven generations and stands for quality and experience.
- Dry Aged Beef – Aged to Perfection: The beef is aged on the bone for at least three weeks under controlled conditions, resulting in an intense, nutty, and buttery flavor.
- Best breeds and pasture farming: Angus and Hereford cattle are used, which graze on Irish pastures all year round, improving the quality and marbling of the meat.
- Strict selection and traceability: Collaboration with selected breeders in Ireland guarantees complete transparency of origin and the highest quality standards.
