SALT AGER
When beef tastes extremely tender and
concurrently aromatic, even experts become
enthusiastic. It is important to mature and dry
the meat in a particular way. A technique, many
decades old, through which beef reaches the
highest possible grade of extraordinary and
intensive flavour.
The pleasure with dry-aged meat being like
nothing you ever tasted before is the result due
to dry-aging methods, -chambers and dry agers
representing a particular taste highlight:
The Superior Beef Dry Age from KönigsSalz.
The precise technology is ensured by optimal
dry aging owing to a regulated and accurate
control of humidity and temperature. In this
procedure a classical and traditional product is
used: The KönigsSalz.
Control of temperature fluctuations
for optimal dry aging
The Salt wall creates a microclimate enabling
continuous sterilization. The preciously meat is
protected thanks to the perfect microclimate.
New technology and extensive experience are
the basis for the exceptional quality and class
of Superior Beef. Hence this creates the
extraordinarily delicious flavor.
Steaks of king’s class.
Constant humidity
Controlled optimal airflow
Sterilization
Effective protection
against UV-light
KönigsSalz SaltairSystem
for sterility and more taste
Dry Aging
S A L T A G E R
