The meat we use for aging comes predominately from Galloway breed cattle and is hand selected on a quality basis to ensure the correct confirmation and marbling. By aging the beef for a minimum of 5 weeks in the Himalayan salt chamber and maintaining the right level of humidity, temperature, and lighting the results are simply stunning!! Steak like you’ve never tasted before!!
At the time of writing this there are currently only a handful of butchers in the world using this dry aging technique, 2 in the US, 1 in Canada, 1 in Australia, 1 in Europe and we are one of the first butchers in the UK to have it installed.