ALEXANDRIA, Va., Dec. 9 -- United States Patent no. 12,490,750, issued on Dec. 9, was assigned to Saltbrick Retail LLC (New York).
"Process for dry aging meat" was invented by Matthew Taylor O'Neill (Chicago).
According to the abstract* released by the U.S. Patent & Trademark Office: "A process for dry aging meat uses an enclosed, atmosphere controlled room with forced circulation and ultra-violet lighting, containing an anti-microbial meat aging rack with a salt brick stack covering one wall. Humidity is controlled to maintain between approximately 60 and approximately 65%. Temperature is controlled to maintain between approximately 32 degrees Fahrenheit and approximately 33 degrees Fahrenheit. UV lighting, some of which produces ozone, ...