Exclusive to Fortnum's. The producer of this superb piece of dry-aged Glenarm beef has built an authentic Himalayan salt chamber in Northern Ireland, which is the first in Europe. Hand-selected from the Glenarm Estate in Northern Ireland, the beef is dry-aged for between 28 and 42 days in the chamber, which is made from more than 1000 hand-cut bricks of salt. The chamber purifies the air and concentrates the flavour of the meat, producing a sweet, tender and intensely marbled piece of beef.
This first-class range of beef, which is sold exclusively at Fortnum’s in the UK, comprises several delicious cuts, including this chateaubriand steak, a tender piece of steak from the centre of the fillet. We can’t recommend this meat highly enough.
Please note due to current demand the breed may vary.