By aging the beef for a minimum of 5 weeks in the Himalayan salt chamber and maintaining the right level of humidity, temperature, and lighting the results are ...

Remove any fat around the edges of a round steak, thinly slice it, then put the slices into brine made with 10 cups of near boiling water and two pounds of salt ...

An unforgettable flavour, an amazing sharing experience. Salt-aged for over 35 days to lock in juicy tenderness. Get ready to share a magical meal.

It's recommended to use about a teaspoon of kosher salt per pound of meat or enough to coat the outside of the steak without creating multiple layers of salt.

39,95 £ Our Glenarm Salt-Aged Ribeye Steak has been dry-aged for between 28 and 42 days in the chamber, which is made from more than 1000 hand-cut bricks of salt.

Salting anywhere between 10-60 minutes prior to cooking will just result in a withdrawal of moisture without enough time to have it return into the meat. But if ...

Our Signature Salt Aged Range has similar distinctive features to our Signature Range but our Salt Chamber intensifies the flavour of beef further.

1 февр. 2024 г. · Himalayan salt walls naturally absorb and desorb moisture, maintaining a consistent humidity level ideal for aging. This unique property ensures ...

With juicy sirloin and tender fillet on either side of the central bone, this cut is packed full of flavour and provides two distinct, and delicious, eating ...

The hand cut salt bricks have been imported from the Punjab Pakistan, at the foot of the Himalayan Mountains.