After 30+ years I can say this is one of the best Swiss chops I have tasted, and it was at Buergenstocks Oak Grill. The Holzen is Angus, and the meat is local and purveyed from Holzen Fleisch: http://www.holzenfleisch.ch

The cooking was sous vides at 56° and then finished over a wooden fire, and the crispy outside, the mouth warm texture, and taste was just excellent. This is as good as it gets in Switzerland.

https://www.buergenstock.ch/en/restaurants/oakgrill