Himalayan salt has been used for centuries, appearing in various products from beauty to healthcare. A more recent discovery however is its effect on the dry-ageing meat to create an exceptionally flavoursome product. Our dry-ageing chamber contains a solid wall of Himalayan salt from the Punjab region of Pakistan.

Himalayan rock salt is excellent for its purifying and flavour-enhancing abilities, so this is the perfect environment for the ageing process to take place. The salt particles from the bricks draw moisture from the meat and surrounding air and seep into the beef, adding to its flavour. Combined with controlled temperature & humidity in the chamber, the salt prevents the growth of unwanted bacteria in the meat. This also relaxes the meat’s muscle fibres, which is why you will find beef dry-aged with Himalayan salt to be much more tender! Few butchers use this technique for dry ageing beef meaning our end product is exceptionally hard to beat.