We have now had a himalayan salt chamber installed in order to make our meat that bit more meaty!!… if thats possible. We have invested into this having seen the great results other top butchers have achieved! The purpose of the salt chamber is to decrease the humidity in the fridge and create an extremely dry environment to hang and dry age our prime local bodies of beef bought from local markets. We can now age our beef in a better way and achieve an even better product by hanging the beef for upto 55 days within the salt chamber and it losing moisture but gaining more flavour without it becoming mouldy or getting a damp bad flavour due to the salt and lack of humidity its a proven way of getting the best results. We will have lots more information to follow and maybe even a steak masterclass in dry aging meat and seeing exactly where those meaty steaks and joints come from and how we butcher them. Watch this space.