Utilizing traditional processes in addition to modern technology, Dry Aged Cabinets use state-of-the-art temperature manipulation technology in combination with salt from the Himalayas in order to produce an meat aging friendly, organic microclimate to salt-age meats. This meat is not frozen, never sealed in a vacuum, not unnaturally preserved, but instead rests and improves via a natural temperature. By showing off the dry aged technique to your guests, you are showing off the investment and finesse you have taken to ensure the best dining experience one can hope for. What was in the past an unknown technique, will now be the selling point of your business. This will be popular with any meat aficionado as well as piques interest and informs guests unaware of dry-aged beef.