“28 Day Salt Aged beef from Hannans. You can’t get better.”
We work with over 120 local farmers who help us to produce multi-award winning beef. We’re fastidious in sourcing only the very best meat: reared on lush local pastures, then aged to perfection for a minimum of four weeks.
Our unique Himalayan salt dry-ageing process seals in natural juices and produces succulent meat that’s packed full of flavour. The result is beef that’s sought by some of the top chefs and retailers in the UK and Ireland – but is available to you at wholesale prices.
MOIRA’S OWN HIMALAYAN SALT MINE
We use a 12ft high wall of hand–cut Himalayan rock salt bricks to dry–age our beef, creating outstanding meat that’s extra aged and has its exceptional flavour sealed.
Himalayan salt is exceptional in terms of purity and its flavour-enhancing qualities. Our salt wall creates the perfect environment for the ageing process. The salt in conjunction with a number of other unique contributors, purifies the air in the room, allowing our beef to be aged for longer concentrating the flavour and producing a totally unique, sweet and flavoursome product.
All of our Glenarm Shorthorn Beef loins and ribs are aged in the Salt Chamber, creating aged beef with a purity of flavour you’ll never have encountered before.
OUR BEEF BREEDS
Glenarm Shorthorn: We are very proud to be a stakeholder and founder partner of the Glenarm Shorthorn Beef Scheme. This gives us access to beef that is fully matured, grass-fed on luscious organic pastures on the Glenarm Estate, and traditionally reared to produce a truly memorable mouth–watering taste.
Certified Hereford: Northern Ireland-certified Hereford beef offers flavour, provenance and quality.
Aberdeen Angus: Northern Ireland Aberdeen Angus beef has a fine network of fat that will dissolve into the meat during cooking to produce juicy, tender results.