Dry Aging Chamber
Our dry-aging chambers age meat naturally without the use of additives, chemicals, or any other artificial means. The result is a full-flavored, soft, and tender piece of beef that will speak for itself. All while showcasing the process in a beautiful environment at your business.
The precise climate control combined with a Himalayan salt wall creates an aging-friendly, natural microclimate to dry-age steaks to perfection. The meat is never frozen, vacuum-sealed, or chemically preserved, but rests and ripens within a natural environment.
Display the aging process to your customers with The Aging Room as the focal point of your business, and provide an elevated dining experience that is guaranteed to bring them back for more.
Installing The Aging Room chamber in your restaurant, butcher shop, or retail location is the first step to creating dry-aged steaks and utilizing a dry aged cabinet as a marketing and cross-selling vehicle. Showcase how you are using traditional processes and modern technology to make the perfect, most tender, and flavorful dry-aged steaks. Create a unique experience your customers are bound to tell their family and friends about.
“Meat is a valuable food and a delicacy when well matured,” says meat expert and butcher educator at a vocational school in Kulmbach, Germany, Hermann Jakob. “When you mature meat with controlled humidity in the right temperature range under salt climate, you achieve an optimal result with the help of the balanced controlled environment… and your customer - an enjoyment they no longer want to do without.”
