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THE PATENTED PROCESS

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.

THE MAN BEHIND THE MEAT

Chef Matt O'Neill

Matt O’Neill brings over two decades of experience cooking in the nation’s most esteemed culinary cities. His thoughtful perspective on the culinary arts shines through with purpose and commitment to of-the-moment cuisine.

As Founder of Saltbrick Prime & Cr(eat)e Restaurant Consulting and Vice President of Culinary of Craveable Hospitality Group, formerly the David Burke Group, Matt oversees the culinary development for the group’s fourteen restaurant and lounge concepts across the country.

In 2011, Matt served as the Executive Chef at Ajax Tavern in Aspen’s award-winning Relais & Châteaux, the Little Nell hotel. Previous to that, he worked alongside Tony Maws in Boston’s celebrated Cragie on Main. 

In New York, he was sous chef at Bar Boulud and August Restaurant and was chef de partie at Restaurant Daniel. Matt ’s accomplishments included opening four concepts and contributed to earning the third Michelin Star for Restaurant Daniel. 

He has a degree in culinary arts from the New England Culinary Institute in Vermont.