Our Latest News

• News Understanding the Art of Aging: How Dry Aging with Himalayan Salt Transforms Meat Quality 01 Jul 2025
• News UV Light vs. Himalayan Salt in Dry Aging Meat: What Really Matters for Flavor and Quality 03 Jun 2025
• News Why The Aging Room® Chambers Are in a League of Their Own 07 May 2025
• News Total Cost of Ownership (TCO) of The Aging Room 26 Feb 2025
• News What Is Dry-Aged Meat? 05 Feb 2025
• News Expert Insights on the Art of Himalayan Salt Meat Dry-Aging 13 Dec 2024
• News Boosting Retail Success with Himalayan Salt Meat Dry-Aging Technology 24 Oct 2024
• News UV Light vs. Himalayan Salt in Dry Aging Meats: Effects on Flavor and Quality 25 Jun 2024
• News Achieve A Quality Taste And Tenderness While Dry Aging 13 May 2024
• News A Technological Device And An Art Object That Produces Top-Quality Dry-Aged Meat 11 Apr 2024
• News What is "Dry Aging"? 27 Feb 2024
• News A Modern Look at an Old Process, or Why Meat Dry-Aging is So Good? 21 Dec 2023