Meat quality is improved submitting it to periods of aging that go from 20 days to long periods from 60 until 120 days.
Use of ultraviolet light to protect the meat from the growth of harmful microorganisms.
The Himalayan salt is very useful to control the absorption of humidity in the aging camera.
In the aging process is critical to control the stability of the temperature along the whole process.
A good ventilation and circulation of the air are keys so that humidity and smells do not affect to the quality of the product.