New for 2017. A Himalayan Salt Wall is being installed to add a new dimension to our range of beef.
The Himalayan Salt Wall is a traditional method of dry-aging premium and speciality beef. Delivering a delicious nutty flavour that grows in complexity together with a unique texture, the Himalayan salt-aged beef promises to delight the tastebuds.
How it works
The salt’s unique preservative characteristic comes from its unique molecular structure composed of concentrated, dynamically charged atoms that penetrate meat and other foods to extract moisture and limit the growth of microbes that cause meat to spoil.
While moisture is drawn out of the meat salt particles simultaneously travel into the meat, encouraging good bacteria to create flavour. This slow process is called osmosis and it transforms the quality of the meat.
Enzymes within the meat breakdown natural sugars, releasing lactic or acetic acid that breaks down proteins and fats into smaller molecules that gradually produce a spectrum of tasty compounds.
Salt also improves the texture and appearance of meat by relaxing protein strands within muscle cells. This creates tenderness and enhances the appearance of the meat.