Dry Age Meat to New Levels with a Dry Aging Room

Utilizing orthodox processes in addition to state-of-the-art technology, Dry Aging Rooms use state-of-the-art environment manipulation technology in combination with salt from the Himalayas in order to produce an meat aged friendly, organic chamber to dry-age beef. This steak is never frozen, not vacuum-sealed, not unnaturally preserved, but instead remains and improves by way of an organic environment. Through demonstrating the dry aging technique to your guests, you are showing off the time and care you have taken to verify the best dining experience possible. What was in the past an unknown process, now becomes the main point of your business. This is perfect for every meat connoisseur and furthermore excites and educates customers new to salt-aged beef.