How do you like your steak-well done, rare, 45 day old or 100 day old?

Antonio’s boasts to be serving the finest Irish Dry Aged Beef in the world.

Their recent research and development journey took them to the green pastures of the Irish countryside. The traveling party consisted of Tony Cummins (owner), Jamie Wray (Ways to WoW) Michael Thomas (CDM Booker Group) and Shaun Scally (Linden foods Group).

The purpose of this trip was to source Irelands best kept secret and to be introduced to the main man himself, the original ‘Dry Age Beef Godfather’, Maurice Kettyle.

Tony explains ‘The food and hospitality industry is continuously evolving. I want Antonio’s to stand for value and integrity, we don’t want to be stuck on a systematic conveyer belt which seeks quantity over quality.’

‘Our journey is taking us back to the roots; the core you might say, of yesteryear, where produce wasn’t perfect, but it was right. We want to bring that back. We ensure every ingredient used in our dishes at Antonio’s is sourced with integrity and sustainability. It is in doing so that we ensure all of our dishes have a unique and personal history and a story to tell.’

Maurice Kettyle boasts a resume like no other, working alongside some of the finest chefs and the most renowned restaurants across the globe From London to New York. This man has perfected his craft and created a beef that is described as ‘the taste of yesteryear.’

In our modern society, we have become too familiar with seeing the words 21 day aged, or 28 days matured, on pre-packed beef in our supermarkets and butcher shops.

What was once seen as a niche product, only required by restauranteurs, has now become mainstream, the industry’s modern status quo.

Maurice has pushed the boundaries of this new normality and explained to us why he believes his unique Dry Aged Beef to be the world’s best.
As the original dry aged company, Maurice knew he needed to do something even better.

This is why he decided to create his own new and unique Salt Moss chambers (caves), using handcrafted seaweed salt bricks to bring the Irish sea to the Irish land. All of this is pioneered and perfected by the in-house Kettyle experts, creating a one-of-a-kind taste.

The Salt Moss Ageing process has an all rounded, well-balanced flavour that is unique, and rivalled by no other method. Their Salt Moss Ageing process concentrates the flavour of the meat and renders the fat to a dry flakiness. Loins and Ribs are cocooned, which relaxes the muscles to create an exquisitely tender eating experience.

Tony stated, ‘when hearing about Maurice’s incredible and pioneering produce, we knew we had to have this beef on our menu.’

‘The samples arrived two weeks prior to our trip and the rest was history. I have eaten beef all my life and let me tell you, I love my food, especially a good steak.’
‘We had already created a great steak menu at the restaurant, winning us a multitude of awards and awe-inspiring reviews.’

‘One would ask: why change? The answer is simple. This is a beef produced by a man with sustainability in mind, a man who has worked the lands from a young boy and is someone who has great respect for the people and the families that have nurtured the lands and it’s produce with love for generations.’

‘Our chefs prepared the samples to taste. We reached for our forks. A silence befell the room, wow! We knew this was special, it was love on a plate. True to flavour, with a depth that bursts on the palette and leaves you reaching for another forkful!’

How the process works:

While the meat is cocooned in its chambers, it naturally continues to breathe, suspended in an aerobic, naked form.

The chamber walls are hygroscopic in nature. They draw moisture towards them yet allow it to pass through and leave the chilled environment.

The beef is brought under a more stable control, quicker than a non-Salt Aged alternative. Due to high potassium levels in the walls, the dry culture within the chiller is maintained and self-managed. No single aspect of the entire process is overlooked or left to chance.

From the treatment of their animals and the maturation process of the meat, through to the cut selection and butchery, their hand-selection and uncompromising quality shines through in the flavour of a fully traceable beef.

Tony says ‘We at Antonio’s are continuously striving to find ways to improve our sustainability to help our planet reach its targets of Net Zero by Carbon offsetting & becoming Carbon neutral. We believe this newly developed relationship with the Kettyle family will certainly take us a step closer to reaching our goals.’

‘There is growing awareness of the food and global meat industry’s vast Carbon footprint.’
‘We’re all used to hearing that people do not eat meat for environmental reasons. This is commendable, but not all meat is created equally. Grass fed animals in pastures recycle Carbon back into the soil and take longer to mature. Maurice Kettyle’s ethos is built upon these strong values of tradition and integrity, with all their animals lovingly sourced from
areas of outstanding beauty such as Kerry Hills, Golden Vale and the Drumlins of Fermanagh. The result is premium quality grass-fed beef!’

Grass-reared beef is nutrient-rich with health benefits including fewer calories, greater Omega 3, Vitamin A, Vitamin E and micronutrients, all of which emanate from the animals living a healthy life in the field.
Kettyle’s deep-routed traditions and rich heritage are coupled with their love of the Irish landscape to create an unrivalled passion for flavour.

From rearing and butchering through to the maturation of the meat, their craftsmen and women take great pride in their work and use their vast levels of skill to create unique tastes.
Tony is very excited for what the future holds with the introduction of this truly beautiful tasting beef. Antonio’s will be offering cuts of Sirloin, Ribeye, Fillet, T-bone and Tomahawk on their artisan menu. ‘We understand that the complete animal deserves the reverence of entire utilisation – from nose to tail, and hope to work with the Kettyle family while developing their Atelier range as grill specials on our menu.’

Antonio’s is fast becoming one of Liverpool’s most popular hidden gems and a ‘must visit’ dining experience in the city. Not only are they an award-winning restaurant, but a restaurant utilising award-winning sustainable produce and now serving up some of the best steaks in the world.

Antonio’s Bar and Grill would like to say a special thanks to Maurice Kettyle and his team for their hospitality during our visit, and for sharing their ethos of Passion, Knowledge and Craftmanship. A thanks also to Booker Group and Linden food Group for their support and development.

Finally, the biggest thank you is extended to each and every Farmer, the unsung heroes behind this industry. We hope we can give your amazing product the respect it deserves, from farm to table.

WHO WE ARE: We are an Award-winning boutique bar & grill restaurant. Antonio’s is housed in one of the former Earl of Derby Estate Cottages located in the historic village of Knowsley where its name occurs in the Domesday book of 1086 as Chenulveslei ere in 1589.

The village of Knowsley was a creation of the Latham / Stanley family, better known as the Earl of Derby with their vast estate and residence at Knowsley Hall. King Henry VIII visited in 1495 and Shakespeare is said to have performed a play here is 1589.
Antonio’s celebrates local provisions and the rich history of Knowsley Village.