Our Patent
We hold the Patent for our Dry-Aging Process: U.S. PATENT NO. 7,998,517 b2
OUR SPECIALTY
We can’t give away all of our secrets, but we can let you in on the fact that….
Our United States patented dry-aged beef is aged in a perfect environment. This aging room is thoughtfully controlled to our specifications, with the atmosphere closely monitored, walls lined with pink Himalayan salt bricks, and UV lights on a timed cycle. Together, this creates a sterile environment that allows for longer periods of aging.
Saltbrick Prime’s aging process allows the beef to absorb the subtle flavors of the salt, and creates extremely tender cuts, with complex flavor profiles, and irresistible umami taste.
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 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.