Himalayan Salt is the purest salt in the world, renowned for its health benefits however it is only recently that it has developed into an incredible aid for Dry Aging Beef. The salt acts to purify the air, removes the moisture and under strict temperature-controlled conditions alters the humidity to provide the optimum conditions to make our revolutionary Signature Salt Aged Beef Range. Our Salt Chamber has been working its magic since April 2015 on beef carcasses and primal joints.
We specialise in Limousin and Charolais, two continental breeds renowned for their generous muscle-to-bone ratio. Our cattle are reared naturally from a specific gene pool meaning they have advantageous genetics for producing top quality finishing heifers with perfect conformation specifically for our salt aging need. Through a long selective process, the cattle are now being produced that provide a magnificent finished product at approximately 28 months of age.