Salt Moss Dry Aged Beef

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Salt Moss Dry Aged Beef - Kettyle Foods

Salt Moss Ageing process provides a rounded, well-balanced beefiness that is unrivaled… anywhere.

Every single person at Kettyle, from farmers to butchers, ensures each element of the process is handled with the utmost professionalism – from the treatment of animals through to the maturation process and finally to selecting and delivering the best cuts of meat for our customers.

kettyle’s Salt Moss Ageing Process

As mentioned in our Atelier section, we don’t rest on our laurels. Having perfected the traditional ageing processes for meat Kettyle created its own.

Kettyle pioneered Salt Moss Ageing, using specialist cave chambers and seaweed salt bricks.

Why Salt Moss Ageing?

As the original ‘dry aged company’, Kettyle needed to do something even better. This is why we decided to create our own new and unique Salt Moss chambers (caves) using handcrafted seaweed salt bricks – bringing the Irish sea to the Irish land. Pioneered and perfected by Kettyle experts, it’s a one-of-a-kind taste.

How It Works

While the meat is cocooned in chambers, it naturally continues to breathe whilst in an aerobic and naked form. As the walls are hygroscopic in nature, they draw moisture towards them, yet allow it to pass through and leave the chill environment. The beef is brought under a more stable control, quicker than a non-Salt Aged alternative, and due to high potassium levels in the walls, the dry culture within the chill is maintained and self-managed.

The Unrivalled Taste

The Salt Moss Ageing process concentrates the flavour of the meat and almost renders the fat to a dry flakiness. Loins and ribs are also cocooned which relaxes the muscles to create an exquisitely tender eating experience. The dry nature of Salt Aged beef enables it to caramelise quickly on the pan, sealing and locking in the sweet yet nutty beefiness. The colour profile is that of treacle – rich and dark.