Dry Ageing Beef For 21 Days

Did you know? We hang our beef for 21 days in our own Himalayan dry-ageing chamber Salt’s unique preservative characteristics increases succulence and adds delicious complex flavours.

How it works:
• Salt’s anti-microbial particles draw moisture from the meat and surrounding air – combined with the lower temperature and humidity in the chamber, this prevents the growth of unwanted bacteria.
• Salt particles are simultaneously drawn into the meat, encouraging good bacteria, which add flavour.
• Natural chemical reactions within the meat both break down protein fibres, tenderising the meat, and produce the truly exquisite flavour only obtained by this process.
• The final salt-aged steak is succulent, darker in colour and full of flavour.

Want to find out more about our Herefordshire Butchers? Visit our Butchers page to find out more. 

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