Meatico USA

Meatico USA had an incredible experience at the 2025 NAFEM Show! ?? From showcasing our collection of dry aging and wine display cabinets to connecting with food service operators and industry leaders, it was an amazing opportunity to share ideas and explore the future of dry aging in foodservice. A huge thank you to everyone who stopped by our booth—we loved meeting you and discussing how we can support your business. #NAFEM #foodservicesolutions #TradeShowSuccess #dryaging #meatico

Attending NAFEM? Meet Steven McHugh, owner of Cured in San Antonio's Pearl District, and author of Cured: Cooking with Ferments, Pickles, Preserves & More, highlighting preservation techniques in cooking. A six-time James Beard finalist, Chef McHugh overcame non-Hodgkin's Lymphoma before opening Cured in 2013. Chef McHugh will be in the Meatico booth (4745) on Thursday, February 27 to chat and answer your dry aging questions. #meatico #cured #dryaging #nafem

Join Meatico USA at NAFEM! Booth 4745. Discover the art of dry aging as we showcase four of our premium cabinets at NAFEM. Stop by to learn how Meatico can elevate your foodservice operation. #meatico #dryaging #nafem

Join us at NAFEM (Booth 4745) and check out our line of Meatico Fish Aging Cabinets! Discover how to enhance flavor, texture, and shelf life with precision fish aging and why it's important to use a dry aging cabinet dedicated to fish. ???? #NAFEM #Meatico #FishAging #dryaging

Attending NAFEM in Atlanta? Interested in learning more about Dry Aging? Want to have a little fun? Download and complete the Meatico USA @ NAFEM Crossword Puzzle and receive your own copy of Chef Steven McHugh's book 'Cured'. Simply bring your puzzle to the Meatico booth (#4745) on Thursday, February 27. Chef McHugh will be in there in person talking about his amazing journey in dry aging and life. To download...?view in full screen mode, and then click the "Download" icon?which is located in the top right corner of the document window;?this will allow you to save the document to your computer. #cured #dryaging #meatico #nafem

Visit us at The NAFEM Show (Booth 4745) and witness the art of dry aging in action! Learn how we perfect the process of enhancing flavor, texture, and quality to meat and fish with Meatico USA dry aging cabinets. #meatico #nafem #nafemshow #dryaging

Why use high quality beef when dry aging? See the difference between the prime grade beef from Fischer Farms Natural Foods vs. conventional choice grade beef. Using high-quality beef for dry aging enhances flavor, tenderness, and texture due to superior marbling and enzymatic breakdown. It also reduces waste and ensures a premium, dining experience. #meatico #dryaging #fishcerfarms #dryagedsteak

Introducing the NAFEM 2025 Meatico USA starting line-up! Come visit us at Booth 4745 and see what makes Meatico dry aging and wine cabinets so special. ?? What to Expect: ? Live demos ? Expert insights ? Hands-on experience with our dry aging cabinets Don’t miss the chance to discover how Meatico dry aging cabinets can transform your business! See you there! #NAFEM2025 #dryaging #meatico #dryagingcabinets

UPCOMING WEBINAR ?? Learn about the art and science of dry aging in our latest webinar series with Meatico USA. Whether you're an experienced chef or a beginner, these sessions are designed to help you perfect your skills and explore the finest equipment available. Thursday, January 23 @ 9am CST Friday, January 24 @ 10am CST Register today for one of our live webinars at https://lnkd.in/gxfAyWD8 Webinars will cover... - Dry Aging Basics - ROI with Dry Aging - Meatico App / Control Panel - Dry Aging for Meat and Fish - Cabinet Options - Q&A

Why Dry Aging Steaks is a Game-Changer for Restaurants Dry aging steaks isn’t just a culinary trend; it’s a timeless technique that elevates the dining experience. Here’s why more restaurants are embracing this process: 1. Enhanced Flavor: Dry aging intensifies the natural flavors of the meat, resulting in a richer, more complex taste. The process breaks down enzymes, tenderizing the steak and creating a buttery, umami-packed bite. 2. Premium Dining Experience: Offering dry-aged steaks positions your restaurant as a destination for gourmet dining. It signals quality and craftsmanship, attracting discerning customers willing to pay a premium for exceptional food. 3. Differentiation: In a competitive market, standing out is crucial. Dry-aged steaks give your menu a unique edge, setting you apart from restaurants that offer only standard cuts. 4. Customer Loyalty: Once diners experience the depth of flavor and tenderness of a dry-aged steak, they’re more likely to return. It’s a memorable meal that creates lasting impressions and repeat business. 5. Storytelling Opportunity: The process of dry aging is fascinating and provides a narrative that resonates with diners. Sharing the art and science behind it can enhance the dining experience, creating a deeper connection with your brand. Investing in dry aging not only transforms your steaks but also elevates your restaurant’s reputation. It’s an art that pays off in flavor, customer satisfaction, and brand prestige. #DryAging #SteakLovers #CulinaryExcellence #RestaurantInnovation #FoodieExperience #meatico