Through mainstream processes combined with modern technology, Dry Salt Cabinets use modern environment manipulation equipment in combination with Himalayan salt in order to produce an meat aged friendly, organic chamber to dry-age meats. This steak is not frozen, never vacuum-sealed, not chemically preserved, but instead rests and ripens via a natural environment.
By showing off the dried age process to your guests, you are showcasing the time and care you have taken to ensure the best dining experience one can hope for. What was in the past an unheard of method, will now be the selling point of your company. This is perfect for every meat connoisseur and on top of this piques interest and informs customers who’ve never heard of dry-aged beef.