Salt Aged Cumbrian Beef
What can you expect from our Salt Ageing Chamber?
Our Himalayan Salt Ageing Chamber allows for increased flavours to seriously wow customers, without bacterial growth that can often be associated with naturally dry-aged meat.
Whilst naturally dry-aged meats can be aged safely up to 40 days or so, Salt Ageing not only breaks through that barrier but also delivers a beautifully intense flavour.
Find out more here about the Udale Himalayan Salt Chamber.
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@crockers_tring
Udale Salt Aged Cumbrian Beef
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@lewissshaw
Beef Wellington, watercress puree, nasturtium and black truffle.Description goes here
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@graziosichef
Beef balsamic
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@CanteenTweets
Salt-aged Cumbrian beef, served with beans, summer peas, sweetbread @TheForestSide @lenno1
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@satty_the_chef
Sirloin of Beef, burnt onion puree, Sauteed greens with pine nut, pomme puree, crispy shallots and bone marrow butter.
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@originsocial_
Fillet of Beef Tartare spring roll, Lovage emulsion, quails egg.
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@amarillo_restaurant
Roasted veal sweetbreads with a delicate white garlic puree and parsley.
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@konjokitchen
Crispy braised brisket, chilli peanut sauce, thai herbs, pickled shallot.
