In the summer of 2020 we began our journey to perfect the process of salt ageing beef. We now have a range of sirloin, fillet and rib aged products. We age the beef for 21 days on the bone in our himalayan salt block chamber. The translucent blocks which vary in colour from white to orange and a myriad of shades of pink were imported from mines in the foothills of the Himalayas in Pakistans Punjab region which date back over 250 million years. Each of the 2,000 salt blocks was individually hand cut. The health and therapeutic benefits of Himalayan salt have been known for centuries but its benefits in the dry ageing of meat are only a recent phenomenon. Through a process called ionisation the negative ions from the salt counteract the positive ions of meat and result in a totally unique sweet and flavoursome end product.
It is not the salt alone but a combination of temperature and humidity combined that deliver supreme dry aged meat. The salt wall and air circulating fans create the perfect environment over the ageing period and concentrates the flavour of the meat. It purifies the air in the room producing a clean and fresh atmosphere. Whether it is science or alchemy or a combination of both the result is aged beef with a purity of flavour not often encountered before. Our himalayan salt chamber was hand built using a bespoke racking system to house the bricks to optimise air flow, and maximise the effects of the salt ageing process.
All of the beef that is sourced and aged is purchased from Cumbrian farms, supporting local agriculture.
We feel the end product is spectacular and well worth the time and effort, and hope that you enjoy it also!