The salty atmosphere in the Dry-Ageing Salt Room helps to drawn out the excessive moisture of the meat naturally. Air humidity is lowered, and in turn, salty air takes the moisture of the meat.

The Himalayan Salt Wall maintains a dry environment and let the chemical reactions to take place within the meat which are necessary. This includes the denaturing of protein fibers, which tenderizes the meat to provide a heightened level of succulence.

The maturation chamber having Himalayan Salt Wall develops an anti-microbial environment. This atmosphere prevents the meat from bad bacterial growth and enhance the possibility of preservation of meat or beef for longer.