THE FINEST MEAT, AGED TO PERFECTION
Meat is what we do; it's what we’ve always done. Specifically, meat that’s been reared with care then aged to perfection.
We achieve the quality of beef that we and our customers demand through a combination of fastidious sourcing of the best producers, painstaking attention to detail at every stage of the process and years of experience.
GLENARM SHORTHORN BEEF
We care about where our meat comes from and we want to know who reared it. That's why we source it from producers who care about the welfare of their stock.
We are very proud to be a stakeholder and founder partner of the Glenarm Shorthorn Beef Scheme.
Our producer partners, in excess of 100 of Northern Irelands best beef farmers produce superb Shorthorn beef exclusively for us.
Worthy of the finest treatment known to man, it has a permanent reservation in our salt chamber.
OUR HIMALAYAN SALT AGEING PROCESS
All of our beef is extra-aged in our Himalayan Salt Chamber. We use a 12ft wall of 1,000 hand–cut Himalayan rock salt bricks to dry–age the meat.
The translucent salt 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 Pakistan’s Punjab region.
Himalayan salt is exceptional in terms of purity and its flavour-enhancing qualities, so our salt wall creates the perfect environment for the ageing process.
Over a period of 28–45 days, it concentrates the flavour of the meat, seals the natural juices and purifies the air in the room, producing totally unique, sweet, flavoursome and multi-award winning beef.
AWARD-WINNING DRy-AGED BEEF
The quality and flavour of our products has been recognised by the several prestigious awards we're proud to have won.