Pilgrim Foodservice has partnered up with C.J. Butchers to offer you premium quality, Himalayan salt dry aged beef at a competitive price
Matured for a minimum of 21 days in our state of the art Himalayan salt chamber, our steaks will bring the wow factor to your restaurant. Our Himalayan salt wall, paired with rigorous humidity and temperature control, slows down the aging process of the meat. This develops an unmistakably strong flavour, whilst remaining incredibly tender.
Pilgrim Foodservice has been trialling these dry-aged steaks at Louth based steakhouse 'The Ranch' for the past few months. To our delight, the steaks have been well received by all.
"Customers saw we were selling out (dry aged steak) and started coming back again and again to find out when we had more" said Oliver Crossland, owner of The Ranch.
Thanks to the success of the Ranch, who have recently doubled their order of dry aged steaks, we have decided to bring this product to all of our customers as of May this year.
"You can put the dry aged steak in your mouth and push your tongue up, and it will just fall apart. It's that tender"
Dry ageing is the slowing down of the aging process using a salt chamber. The Himalayan salt wall helps kill the bacteria, slowing down any bacterial growth on the meat. This enables the meat to be left maturing for a longer time than usual, allowing for a distinct flavour to develop. It also breaks down the proteins of the meat, making it more tender and juicy.
Oliver at The Ranch agrees. "With a dry-aged (steak), versus a normal steak, you know straight away by the intensity of the flavour"
The longer it's aged for, the more it's going to mature and the more flavoursome it becomes. The taste of the finished product is completely different to a normal piece of meat.
"There are a only handful of butchers across the world, who are offering Himalayan dry aged steaks"
Development Chef Mike House told me how rare it is to find genuine, dry-aged steaks, using a Himalayan salt wall in this country.
"There are a only handful of butchers across the world, who are offering dry aged steaks" he explains. "We are hoping to give our customers an opportunity to try this, at a more affordable price"
Whilst dry ageing alone is quite rare, what makes our steaks so unique is the addition of the Himalayan salt wall used in our salt chamber. This is something truly unique and is only offered by a small number of butchers.
Salt particles from the Himalayan salt bricks (above), will enter the meat over the maturation period. The salt molecules that enter the meat will relax the muscle fibres of the joint resulting in a more tender steak. The salt molecules in the air also act as a natural antibacterial, thus preventing the growth of unwanted microbes.
Pilgrim Foodservices wants to bring your customers steaks which have typically been reserved for only the top hotels and restaurants across the world. Because this is so unique, offering dry aged steaks can be a unique selling point for your bussiness. This is a great way to generate a new clientel. Premium quality steaks are a sure way to get new customers through the door.
If you want to learn more about the dry ageing process, click here.
Order your Himalayan salt dry aged steaks here
If you are new to Pilgrim Foodservices, you will need to create an account with us before you can order. You can do this by getting it touch with us here
