Beef Rib Eye Steak Salt Aged (4 x 284g/10oz)

Rib eye steak is taken from the fore rib of beef located between the chuck and striploin. The steak has seams of fat running through the cut which helps keep the cut tender whilst cooking. Our butchers hand cut the steaks from the fore rib. We age this product for 21 days in our himalayan salt block chamber. The translucent 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 which date back over 250 million years. Each of the 1 200 salt blocks was individually hand cut. The health and therapeutic benefits of Himalayan salt have been known for centuries but its benefits in the dry ageing of meat are only a recent phenomenon. Through a process called ionisation the negative ions from the salt counteract the positive ions of meat and result in a totally unique sweet and flavoursome end product. It is not the salt alone but a combination of temperature and humidity combined that deliver supreme dry aged meat. The salt wall creates the perfect environment over the ageing period and concentrates the flavour of the meat. It purifies the air in the room producing a clean and fresh atmosphere. Whether it is science or alchemy or a combination of both the result is aged beef with a purity of flavour not often encountered before.