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At least 28 days are required for the dry-aging of our meat
and translucency before committing to a full wall order
while most of it is dry-aged for 35 days and some for even longer
Our beef is dry-aged over a minimum of 28 days (most items are dry-aged over a minimum of 35 days)
12" × 8" × 1"
Himalayan Salt Cooking Block 12"×8"×1.5", Pack of 10 Dry Aging At least 28 days areTen 12"8"1. 5" Himalayan salt cooking blocks is a full restaurant grade supply that gives a kitchen the rotation depth to run salt block cooking as a consistent daily menu feature. With ten blocks, a restaurant can have multiple in the heating cycle, multiple on the grill, and multiple cooling simultaneously, eliminating the bottleneck that comes with a smaller supply during a busy dinner service.