Himalayan Salt Dry Aging
Preservation of meat or Dry-Aging is the oldest technique. People hanged up the entire carcass or a primal cut for certain time period just for in view of enhancing the flavour and tenderness of meat. Mostly people hang up for about 3-4 weeks. It is a process in which enzymes break down the connective tissue between the muscle fibre, tenderising the meat. During all this process, the meat cut loses the moisture and a unique flavour develops in the meat. Instead of putting the meat in plastic wrap, this process will dry-age the meat at highest possible grade.
A Unique Flavor
Salt Dry Aging Beef Market Reached $11,176 million in U.S.
A significant proportion (27- 30%) of consumers preferred dry aged beef and were willing to pay $1.90/ lb more for it. Consumers can detect sensory differences in beef and are willing to pay for their preference.
10-25% of population are potential consumers Key consumer groups are LOHAS (Lifestyle of Health and Sustainability), Meat Lovers, Selective Foodies, Premium Players
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