Our 90 Day Aged Sirloin Steakation Story. We first met @MeatPeter (Peter Hannan) at a Mark Hix lunch all about salt - not just seasoning, but preservation, ageing & flavouring meat. What came next? A game-changing steak. #CheeseHub #TheBigFeastival (1/4)
2
4
51
Replies
Hannan Meats age their sirloin for 90 days in a Himalayan salt chamber. Through ionisation, the salt’s negative ions balance the meat’s positive ions, delivering a unique, sweet, rich flavour. The science of mouthwatering. #CulinaryDelights (2/4)
2
2
7
Salt + finely tuned temp, humidity & UV = supreme dry-aged beef. That’s the magic behind our 90 Day Aged Steakation Sandwiches - served all weekend at the Cheese Hub. Come hungry. Leave converted. @TheBigFeastival #DownOnTheFarm (3/4)
1
2
14
And if that wasn’t enough… next up: the story of Blue Monday. Because what pairs better with 90-day aged sirloin than 90-day aged blue cheese? Stay tuned… #CheeseHub #WhatsNotToLove (4/4)
1
2
18
@alexjameshq 90-day beef and 90-day cheese — that’s not just pairing, that’s patience turned into flavor.
0
0
0