Dry Aging Meat to Higher Qualify through a Dry Aging Chamber

Using the usual methods combined with modern technology, Dry Salt Rooms use precise environment control technology in conjunction with salt from the Himalayas to create an meat aging friendly, organic chamber to salt-age beef. The steak is not frozen, never vacuum-sealed, not unnaturally preserved, but rests and improves thanks to a natural climate. By demonstrating the salt aging process to your customers, you are demonstrating the time and finesse you have taken to ensure the best dining experience one can hope for. What was once a secret technique, now becomes the focal point of your company. This is perfect for the meat aficionado plus it excites and educates guests that don’t know about dry-aged meat.