Himalayan Salt-aged Beef from Eynon’s of St Clears
For dry-aging premium beef and meat, nothing looks more amazing or performs better than our iconic Himalayan Salt Chamber
Our Himalayan Salt Wall is essential for aging fine beef to create tenderness and delicious nutty flavours that grow in complexity over time.
Salt’s unique preservative characteristic comes from its unique molecular structure composed of concentrated, dynamically charged atoms that penetrate the meat and other foods to extract moisture and limit the growth of microbes that cause the meat to spoil.
While moisture is drawn out of the meat salt particles simultaneously travel into the meat, encouraging good bacteria to create flavour. This slow process is called osmosis and it transforms the quality of the meat.
Enzymes within the meat break down natural sugars, releasing lactic or acetic acid that breaks down proteins and fats into smaller molecules that gradually produce a spectrum of tasty compounds.
Salt also improves the texture and appearance of meat by relaxing protein strands within muscle cells. This creates tenderness and enhances the appearance of the meat.
“The finest meat, aged to perfection. Meat is what we do; it's what we've always done for five generations. Specifically, meat that's been sourced with care, then aged to perfection”
We achieve the quality of beef that we and our customers demand through a combination of fastidious sourcing from our key suppliers, painstaking attention to detail at every stage of the process, and years of combined experience.
All cattle that are sourced from our supplier are born and raised on farm assured farms and are transported by farm assured hauliers. They work closely with all of their farmers, most of whom they've known for a long time, so they know exactly where the cattle come from, and that they have been well cared for. We source selected cuts of breed-specific Hereford Beef from our supplier and who works closely with their procurement team that will select cattle which are finished to our optimum specification.
Eynon's Himalayan Salt-aged beef has a special tenderness and depth of flavour that is hard to match. Our beef age in our authentic Himalayan salt chamber, built from several hundred hand-cut bricks of salt weighing 8 tone, which purifies the air and concentrates the flavour of the meat to an intense degree. Our Salt-aged beef is dry aged for a minimum of 30 days, the result is exceptional steaks that will provide an incomparable meal.
The process of Salt-aged Beef
All of our beef is aged in our Himalayan Salt Chamber. Our salt chamber is made up of several hundred hand-cut Himalayan rock salt bricks to assist in the aging process.
The translucent salt blocks, which vary in colour from white to orange and a myriad of shades of pink, was imported from mines in the foothills of the Himalayas in Pakistan’s Punjab region.
Himalayan rock salt is exceptional in terms of purity and its flavour enhancing qualities, so our salt chamber creates the perfect environment for the aging process.
Our selected cuts of Hereford Beef is aged for a minimum of 30 days, which concentrates the flavour of the meat, seals the natural juices, and purifies the air in the chamber. This producing a totally unique, sweet, flavoursome salt aged beef which produces an incomparable meal.
Aging beef for a longer period has NO advantages. You hit a sweet spot at 21 – 25 days, then the meat starts to deteriorate. If you continue to age past 55 days, then before long the piece of meat will be the size of a grape and the flavour of the meat becomes too intense.
“Meat of remarkable taste and provenance Dry aged to perfection in our Himalayan Salt Chamber, then entrusted to some of South Wales' finest chefs”
We believe our meat really is a cut above the rest, delivering excellence in product, flavour, and texture. We achieve that through:
• Quality control standards that are second to none.
• Fastidious sourcing of the finest ingredients from our key suppliers.
• Attention to detail in everything we do, not least of all our unique aging process.
It is also our unerring focus on the provenance of our meat that acts as a guarantee of quality.
How we work
The sort of meat that matches the exacting requirements of an Eynon's customer does not arrive by accident at the end of a production line. Instead, we hand-pick meat according to what they want and how they plan to use it.
They trust our knowledge and experience to know we will supply cuts that are matched to their specifications, while we know that the meat we have supplied is in good hands.
We believe in personal, not corporate relationships, and we know our clients by name. There will be no telesales calls from us; we know you will be in touch when you need to place another order.