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US 2026/0053153 A1Published application
Process for dry aging meat
AssigneeSaltbrick Retail, LLC
InventorMatthew Taylor O'Neill
Life of this patent
Estimating the term…
Abstract
A process for dry aging meat uses an enclosed, atmosphere controlled room with forced circulation and ultra-violet lighting, containing an anti-microbial meat aging rack with a salt brick stack covering one wall. Humidity is controlled to maintain between approximately 60 and approximately 65%. Temperature is controlled to maintain between approximately 32 degrees Fahrenheit and approximately 33 degrees Fahrenheit. UV lighting, some of which produces ozone, controls odors and sanitary conditions for the dry aging process.
Claims20
A system, comprising:
- an enclosed, temperature and humidity controlled aging room configured to dry age meat using an aging atmosphere circulated around salt racks and meat racks, wherein the aging room comprises at least:
- a first set of fans comprising at least one fan coupled to a compressor, the first set of fans centrally positioned along a first side of a width wall of the aging room and configured to cause a first airflow to flow from the first side of the width wall toward a second side of the width wall along a central airflow path;
- a second set of fans comprising at least two fans, each of the at least two fans positioned along the second side of the width wall and equally spaced apart on either side of the central airflow path, the second set of fans configured to induce a return airflow directed along a perimeter path of the aging room;
- a salt rack positioned along a length wall of the aging room, the salt rack having a height substantially the same as a meat rack and carrying an ordered stack of a multiplicity of salt bricks;
- and
- the meat rack positioned in parallel with the salt rack along the length wall of the aging room.
3 more elements
A process for dry aging meat, comprising:
- providing an enclosed, temperature and humidity controlled aging room configured to dry age meat using an aging atmosphere circulated around salt racks and meat racks, wherein the aging room comprises at least:
- a first set of fans comprising at least one fan coupled to a compressor, the first set of fans centrally positioned along a first side of a width wall of the aging room and configured to cause a first airflow to flow from the first side of the width wall toward a second side of the width wall along a central airflow path;
- a second set of fans comprising at least two fans, each of the at least two fans positioned along the second side of the width wall and equally spaced apart on either side of the central airflow path, the second set of fans configured to induce a return airflow directed along a perimeter path of the aging room;
- a salt rack positioned along a length wall of the aging room, the salt rack having a height substantially the same as a meat rack and carrying an ordered stack of a multiplicity of salt bricks;
- and
- the meat rack positioned in parallel with the salt rack along the length wall of the aging room.
3 more elements
A method comprising:
- causing meat to be dry aged, in an enclosed temperature and humidity controlled aging room, using an aging atmosphere circulated around salt racks and meat racks, wherein the aging room comprises at least:
- a first set of fans comprising at least one fan coupled to a compressor, the first set of fans centrally positioned along a first side of a width wall of the aging room and configured to cause a first airflow to flow from the first side of the width wall toward a second side of the width wall along a central airflow path;
- a second set of fans comprising at least two fans, each of the two fans positioned along the second side of the width wall and equally spaced apart on either side of the central airflow path, the second set of fans configured to induce a return airflow directed along a perimeter path of the aging room;
- a salt rack positioned along a length wall of the aging room, the salt rack having a height substantially the same as a meat rack and carrying an ordered stack of a multiplicity of salt bricks;
- and
- the meat rack positioned in parallel with the salt rack along the length wall of the aging room.
3 more elements
Dependencies are inferred from the claim text.