Also in Italy, butcher shops are gradually becoming a place where the quality and variety of meat are not the only key factors to the success of the shop.
Nowadays, the sine qua non of butcher shops is to restyle, turning the shop into new modern and trendy concepts that adapt to new continuously changing eating habits.
Butcher shops are developing into a combination of spaces, thus becoming a butcher-bistrot, a butcher-grill or countless other variations, where you can enjoy an aperitif, find ready-to-go meals or have lunch or dinner.
In this new amazing context, the so-called concept of “Dry-Aged Beef” (meat ageing) is becoming increasingly important.
The ancient process of meat ageing has been re-introduced in English-speaking countries, which are home to Steak Houses, and, for some time, it has been gaining in popularity also among Italian customers who are looking for the best quality.
Dry-Aged Beef is a special meat-ageing process that makes meat more tender and, above all, tastier, thus guaranteeing excellent organoleptic properties.
In response to this new trend, Criocabin has created the new “EDB” display counter, which not only guarantees the best meat-ageing process but also provides an elegant way to display products.
EDB can be set electronically according to the needs of each individual expert butcher, transforming the ageing process into a simple refrigerated display and vice versa.
Finally, the EDB display counter is particularly elegant and functional: it offers strong aesthetic appeal in all-black screen-printed laminated double glass, with CRIOLED® interior lighting and fittings with glass/mirrored steel shelves, which can be customised as required.
EDB, LET’S MEAT!