Salt

Why the right salt matters

With meat-forward meals, salt is the essential seasoning. Choosing the right grain and purity level helps you bring out natural savoury notes, nail crusts and control moisture — from steak night to slow-cooked roasts.

• Better crusts: Coarse grains draw surface moisture for restaurant-style sears.
• Even seasoning: Fine grains distribute consistently in rubs and mince.
• Finishing finesse: Flaky salt adds crunch and a clean mineral lift at the table.

How to choose

• Fine: Everyday cooking, rubs and seasoning mixes.
• Coarse/rock: Best for grinders and steak pre-salting.
• Flaky: Final sprinkle on steaks, eggs and seafood.
• Plain vs infused: Keep it plain for carnivore purity; try light infusions (e.g., smoked) for variety if preferred.

Simple usage tips

• Season earlier for thick steaks (30–60 minutes) to help draw and reabsorb moisture.
• Use fine salt to mix evenly through mince for burgers or meatballs.
• Finish plates with flaky salt just before serving to preserve crunch.
• Store in an airtight container to prevent clumping.

Browse the Salt collection at Carnivore Store and make every meal taste clean, bright and perfectly seasoned — with the right grain for the job.