Himalayan Salt Chamber Beef

Himalayan Salt Chamber Beef. 20 July 2016 A sneak peak into our Himalayan Salt Chamber. Whilst naturally dry-aged meats can be aged safely up to 40 days or so Salt Ageing not only breaks through that barrier but also delivers a beautifully intense flavour.

Himalayan Salt Age Chamber. The chamber is designed to house meat for a prolonged period of time. Combined with a lower temperature and humidity in the chamber the salt prevents the growth of unwanted bacteria in the meat.

The meat is never frozen never vacuum-sealed never chemically preserved but rests and ripens via a natural environment.

The meat is never frozen never vacuum-sealed never chemically preserved but rests and ripens via a natural environment. Using traditional processes combined with modern technology The Aging Room uses precise climate control equipment in combination with Himalayan salt to create an aging friendly natural microclimate to dry-age steaks. The translucent salt blocks which vary in colour from white to orange and a myriad of shades of pink were imported from mines in the foothills of the Himalayas in Pakistans Punjab region. This is seriously special.