If you like meat, you'll love the BEEF!
In the heart of Bern's old town, just 100 meters below the Zytglogge, at Kramgasse 74, The BEEF Steakhouse & Bar invites you to dine in style. Whether it's Swiss Dry Aged Beef, dry aged on the bone for five weeks, Irish Beef from the Emerald Isle or bison from the vast Canadian prairies - only the best BEEF is put on the grill in our restaurant.

Swiss Dry Aged Beef
Our Dry Aged Beef is a very specialty and bears the "Swiss Gourmet Beef Grand Cru" label. During dry aging, the selected meat matures in the air for at least five weeks. A constant climate of 2°C and approx. 85% humidity prevails in the maturing chamber. During the maturing process, the meat loses 15 to 20 % of its weight, but gains a unique natural taste. Microbiological processes also make the meat tender and wonderfully tender. A delight!

Irish Beef
Irish Beef comes from local beef cattle breeds - primarily Angus and Hereford, from the rolling green hills of Ireland. The animals feed exclusively on strong pasture grass, green fodder and some grain. Neither hormones nor concentrated feed are used in the rearing process. The Irish beef is beautifully marbled, very tasty and wonderfully juicy and tender.

Bison
Our bison meat also comes from Canada. The animals spend their entire lives on the open pastures of the Canadian prairies and feed exclusively on pasture grass and green fodder. Shortly before slaughter, they are fed with protein-rich grain. The "wild" origin of the meat is reflected in the very light marbling - it is very low in fat and cholesterol - and the slightly sweet taste.