About

The Aging Room is where classic butcher shop tradition meets modern technology resulting in the ultimate expression of beef with dry-aged steaks.

We offer our clients a natural way of aging steak while showcasing the process in a beautiful environment.
The Aging Room chamber is a meat ager that is equipped with an illuminated wall made from bricks of Himalayan salt.
With the help of patented techniques, salt plays an important role in creating the perfect conditions for maturing steaks.
The salt contributes to the dry-aging process and acts as a natural antibacterial element. The meat ripens without exposure to any additional processes.

We use salt as an essential part of the aging process, which is why our dry-aging chambers/aging rooms are not traditional cold rooms. They are built out of salt-resistant materials and parts to ensure the operation's longevity and durability. It's important to be mindful of the components you use when dealing with salt, as it can have a corrosive effect that can damage parts in a relatively short amount of time.

The Aging Room (AR) produces a salty microclimate with controlled air circulation, temperature, and humidity. There is no need to move the meat inside; the air will move around the meat. The maturing process dissolves the salt in the air, creating a thin film of salt that envelops the meat. The AR microclimate evaporates the moisture out of the meat, enzymes work to break down the fibers and tenderize the beef, and as a result, the taste increases. The process gives the meat a desirable Umami taste.

We, at The Aging Room, believe that every meat connoisseur deserves to experience the real enjoyment and excellence of the dry-aged steak that was aged to perfection in the Aging Room with Himalayan salt wall.