Category Archives: Dry-Aged Meat

Dry Aging Meat to Higher Qualify through a Salt Cabinet

Using orthodox methods in addition to state-of-the-art technology, Dry Aging Cabinets use precise temperature manipulation equipment combined with salt from the Himalayas to create an meat aging friendly, natural chamber to salt-age beef. This meat is never frozen, never sealed in a vacuum, never chemically preserved, but instead rests and improves by way of a natural climate. By demonstrating the dry aging method to your guests, you are pointing out the investment and finesse you have taken to make sure the best dining experience imaginable. What was before an unheard of method, now becomes the focal point of your business. This appeals to every steak connoisseur plus it piques interest and educates customers unaware of salt-aged beef.