Dry Aging Salt Bricks Wall (20 Sq Ft)
Dry Aging Salt Bricks Wall (20 Sq Ft)
Materials
Materials
Himalayan Pink Salt
Shipping & Returns
Shipping & Returns
We provide fastest shipping, usually we take 1 day for preparations for bulk orders otherwise same day we ship. For returns and replacements we are open always. Just send us pictures, if you receive damaged or wrong item. Our legendary support team will assist you and invesitigate your claim in a 24 hours. We do entertain all returns and replacements if it happens in 15 days of delivery. You need to follow carrier's instructions for damaged claim:
Retain the damaged product, the original carton, and all packaging material.
UPS or USPS may require a physical inspection of the shipment to process the claim.
Couldn't load pickup availability
Several tasks are carried out for the meat by the salt walls:
- Lowering humidity - To prevent the meat from rotting too quickly, the air in the room needs to be very dry. Because of this, we can keep it in this room without any rot for such a long time.
- Salt destroys bacteria thanks to its antimicrobial characteristics! This salt wall prevents germs from growing as quickly because of the salt in the environment.
- Tenderising - The salt actually works to make the meat more tender. It encourages the breakdown of some meat proteins, making the flesh more tender and juicy to consume.
Our beef is dry-aged over a minimum of 28 days (most items are dry-aged over a minimum of 35 days).
At least 28 days are required for the dry-aging of our meat, while most of it is dry-aged for 35 days and some for even longer. We age the meat in our cutting-edge dry-aging room using a salt wall, dehumidifiers, and a variety of other ingenious methods to achieve the flavor and texture we desire.