It has long been recognised that the tenderness & flavour of meat increases with the process of dry-ageing. At Buxtons we use a Himalayan Salt Dry-ageing Chamber to intensify the flavour of the meat. The chamber is lined with over 2500 hand cut Himalayan salt blocks to help produce the perfect dry-aged beef steak. Good things take time and so we age our primal cuts for a minimum of 28 days within the chamber before hand selecting them for butchery. Our steaks have a distinctive dark colour, fantastic tenderness, incredible depth of flavour and a taste that is outstanding. They are award winning too, our delicious rib-eye steaks were the meat and poultry category champion in the 2019 Taste of the West Awards.