Utilizing normal methods combined with modern technology, Dry Aging Chambers use new temperature control technology in conjunction with Himalayan salt in order to produce an meat aged friendly, organic microclimate to dry-age steaks. This steak is not frozen, never vacuum-sealed, never chemically preserved, but rather remains and improves thanks to a natural environment. Through demonstrating the salt aging method to your guests, you are showing off the investment and finesse you have taken to make sure the top eating experience one can hope for. What was once an unheard of technique, will now be the main point of your company. This is perfect for any steak connoisseur and also excites and educates clients new to salt-aged steak.