The Hereford cattle breed has been recognized as a separate breed since the 17th century. Ireland's ideal climatic conditions allow Irish Hereford Prime cattle to be kept outdoors from March to October. High humidity - the continuous rainfall typical of Ireland - keeps the grass lush and green, making it an ideal fodder base.

The Hereford Prime from Otto Gourmet comes from a breeders' association that committed itself to producing a premium product more than ten years ago. The animals and the meat are subject to strict quality criteria in terms of pedigree, age at slaughter and marbling of the meat. Only around 250 of the 7,000 animals slaughtered per week at peak times meet these requirements.

Roast beef comes from the back of the loin and is also known as rump steak, strip loin, sirloin, kidney steak, (New York) strip steak, and in Austria as Beiried (steak). No matter what you call it, you can always recognize the piece by the clearly visible fat edge. After fillet, roast beef is one of the most sought-after cuts of beef and a favorite of female gourmets.