Himalayan Salt Wall Dry Ageing Chamber

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Dry ageing can improve the flavour of beef steaks, giving rise to a heightened taste sensory experience and bringing forth rich flavour profiles, including earthy, nutty and buttery notes. Dry aged meat is preferred by professional chefs who want to create finer, flavour rich, gourmet experiences for diners.

 

This enhanced taste profile is made possible through a carefully controlled process of maturation over time that takes place in a strictly controlled environment. Bacterial attack and spoiling is prevented because the hydroscopic salt wall limits the humidity within the ageing chamber, and only beneficial, flavour enhancing ageing processes are allowed to occur.

 

Naturally occurring beef enzymes break down proteins to peptides and free amino acids during longer ageing, giving rise to sweet and umami tastes. Carbohydrates are broken down to sugars, further sweeting the flavour and fat is degraded to aromatic fatty acids during the process. In addition, the removal of excess water helps to concentrate flavours further to produce the characteristic dry aged beef palate.

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Microbiology

Salt room dry ageing restrict the growth of bacteria but encourages the growth of beneficial moulds, particularly Thamnidium. This produces enzymes that break down the muscle, fat and sinew in the meat and giving rise to tenderness and rich flavours.

 

Himalayan salt

The salt wall is constructed using naturally occurring Himalayan pink and amber salt, cut into blocks and set in a frame. The salt is older than the era of the dinosaurs, around 250 million years old and gains its beautiful colours, predominantly, from the variable iron content.

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