TAR. The Aging Room. Meat Dry-Aging Walk-In Chamber. A wall of Himalayan salt on the back. Meat is hanging and laying on the shelves. Dry-aged steaks are on a cutting board.

A Modern Look at an Old Process, or Why Meat Dry-Aging is So Good?

Dry aging is a centuries-old process used for the special curing of meat. The practice of dry-aging beef dates back to the Renaissance period, when it was referred to as the "hanging" of meat. This was because the beef was hung on a hook to dry. Salt was sometimes added to eliminate harmful bacteria.

With the advent of refrigeration and butcher dry-aging rooms, dry-aging has made a comeback. Today, The Aging Room combines traditional processes with modern technology to create a natural microclimate for dry-aged steaks. By utilizing precise climate control equipment and Himalayan salt, an aging-friendly environment is created that helps to produce premium-quality dry-aged steaks.


We selected Himalayan salt as our exclusive choice of salt due to its exceptional purity and quality. It is free from any traces of pollution and microplastics, making it a pristine and environmentally sustainable option. Our commitment to excellence ensures that you receive only the best quality salt for your needs.


In our aging process, salt plays a vital role, and that's why our aging rooms are not like regular cold rooms. We have constructed them using materials and parts that are resistant to salt corrosion. It's crucial to use components that can withstand salt's corrosive effect, as it can harm them in a short time. Therefore, we're mindful of the materials we use to ensure the longevity and durability of our room's operation.


Why do we add salt to the aging process of meat?

Salt helps in the natural aging process, which gives the meat a delicious taste. It also helps to prevent excessive meat loss during the aging process. To achieve the desired saturation levels, a significant amount of salt must be used. When salt is used, the meat loss rate is around 10-15%, whereas without salt, it can reach 40% or more. The antibacterial properties of salt also make it useful in the process.

Additionally, the Himalayan salt wall is a great marketing tool that attracts customers. By highlighting the unique aging process, you can set yourself apart from competitors and significantly increase sales. Take advantage of this opportunity to showcase the special process to customers and use it as a sales driver!


The Aging Room creates a unique environment that facilitates the maturation of meat. The room creates a controlled microclimate that is rich in salt, with precisely regulated temperature and humidity and carefully controlled air circulation. One of the most significant advantages of the Aging Room is that you do not need to move the meat inside the room, as the air circulation ensures that the meat is exposed to the ideal conditions for maturation. The Aging Room relies exclusively on salt to facilitate the curing process. There are no artificial additives or chemicals used in the process. The salt in the air dissolves and creates a thin film on the surface of the meat, which helps to tenderize it and give it a desirable Umami taste. This process works by evaporating the moisture out of the meat, thereby breaking down the fibers and intensifying the flavor. Overall, the Aging Room is a unique and natural way to enhance the taste and texture of meat. With its precise control of microclimate and salt levels, the Aging Room ensures that the meat is matured to perfection, resulting in the most delicious and mouth-watering meat possible!


Highlighting the aging process to your customers is a way of demonstrating the level of investment and attention to detail you have put into ensuring an exceptional dining experience. By bringing to the forefront what was once a concealed process, you can attract steak enthusiasts while also intriguing and educating those who are new to the concept of dry-aged beef.


To achieve the true taste of dry-aged meat, it is important to respect the process and use the proper equipment. While it is possible to dry-age meat in a repurposed metal fridge, the taste may not be up to par. To put it in perspective, consider the difference in taste between wine from a cardboard box and wine that has been properly stored in a bottle.

Eating dry-aged meat from a regular fridge is like drinking wine from a cardboard box; it may still be considered aged, but the taste profile will not be the same.


Learn More About The Aging Room Chamber

By combining traditional aging processes and modern technology, The Aging Room® uses state-of-the-art climate control equipment with Himalayan salt to create an aging-friendly, natural microclimate to dry-age steaks to their fullest potential. The steak rests and ripens in a natural environment, never frozen, vacuum-sealed, or chemically preserved, allowing restaurants, butcheries, and retail shops to utilize every part of the meat. Learn more about the benefits of The Aging Room Chamber.

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