Our cold room has been fitted with salt walls which wrap around all sides, in order to make a salt chamber. Salt Ageing is a specialist process which creates an environment to produce the most flavoursome dry-aged meat.
Vac-packed 'matured' beef sold in supermarkets is in fact 'wet aged' which means its 'matured' by sitting in its own packet for X amount of days. The process of dry-ageing produces a deeper, richer and more meaty flavour. Building our salt chamber with Saltan Ltd.'s salt wall solution, we are able to provide you a unique experience of salt aged beef at our family run traditional butchery.
Our salt wall is constructed with Himalayan Salt Bricks, these are bricks carved from vast salt deposits originating from the foothills of the Himalayas. The nature of these bricks bring caved from one solid boulder means these salt bricks have a high structural integrity. The interested shades of colours is a result of varying amounts of mineral deposits within the salt, crating the captivating and characteristic look of Himalayan Salt.
During dry ageing, the relative humidity of the chamber needs to be controlled to a desirable level. Salt absorbs moisture from the air, allowing for an optimal dry ageing environment.
During the dry-ageing process, bacterial growth is restricted, this is essential to avoid unwanted spoilage. Some moulds however helps to create enzymes which break down the muscle and sinew resulting in a more tender and flavourful dry-aged meat.
Salt is an excellent way to help clean the air of unwanted bacteria in the air. Maintaining an optimal enviroment in the dry-ageing chamber is required for a quality maturation period.
Dry-aged steaks are most renowned for their very beefy, earthy and buttery rich flavour. Our salt chamber helps us bring you the optimal maturation for the quality meats we start with. This all means that we care, a lot, about flavour!