10/26/2026
A deep dive into our US Patent:
Our United States patented dry-aged beef is aged in a perfect environment, featuring a room lined with pink Himalayan salt, where the beef is allowed to naturally dry with help from the salt. The aging room is thoughtfully controlled to our specifications, with the atmosphere closely monitored, and UV lights on a timed cycle. Together, this creates a sterile environment that allows for longer periods of aging.
The longer the steak ages, as the moisture evaporates, the better it absorbs the subtle flavors of the salt, and creates extremely tender cuts, with complex flavor profiles and irresistible umami taste - more so than any other dry-aging process out there.