Himalayan Salt Walls

Our Himalayan salt wall looks absolutely beautiful, doesn't it? Despite its beauty, it does so much more than look pretty in the dry-aging room. 

Himalayan salt has been used as a preservative and a spice for centuries, but not many know that it has a role to play in the dry-aging of beef. 

First of all, we should explain what dry-aging is, and what it does for the meat itself. Dry-aging is the process by which we reduce the moisture in the meat, resulting in a more tender and deeper flavour. Even if you're not big on steaks, you'd definitely be able to tell the difference between a steak that has been dry-aged and one that hasn't. Our dehumidifiers are some of the most sophisticated in the country, and our Himalayan Salt Walls are a huge part of this process. 

The salt walls performs a few functions for the meat: 

1. Reducing humidity - the air in the room needs to be extremely dry, in order to slow down the decay of the meat. This is why we can keep it in this room for such a long time, without there being any rot.

2. Antimicrobial properties - salt kills bacteria! Having this salt wall means that bacteria growth is much slower due to the salt in the environment. 

3. Tenderising - the salt helps to actually tenderise the meat. It favours the breakdown of certain proteins in the meat, which means that it becomes softer and juicier to eat.

Our meat is dry-aged for at least 28 days (with the majority of items being dry-aged for 35 days, and some for up to 70+ days!). We keep the meat in our state of the art dry-aging chamber – using the salt wall, dehumidifiers, and all sorts of clever techniques to ensure that the flavour and texture are exactly how we want it.