At the end of May, SICAO held another major exhibition - Shanghai International Hotel and Catering Industry Expo.（HOTELEX Shanghai）

Overseas customers in China are welcome to visit the show, and we have professional services on site to introduce you to the product details. You can also taste our well-prepared cooked steak and wine.Welcome!!!

Date: May 29th - June 1st

Venue: National Convention and Exhibition Center (Shanghai - Puxi Hongqiao)

Booth No.: Hall 5.1 F75

The origin of Dry-aged meat.

Dry-aged meat originated from the early European aristocracy, where the storage of meat after hunting required ventilation, low temperature and stable humidity, thus slowly forming the dietary characteristics of dry-aged meat. This classic specialty has been passed down from generation to generation and is still a favorite dish for high-end dining in Europe and the United States.

The largest dry-aged meat warehouse in the U.S. is 36,000 feet, and since its construction in 1922, it still maintains a daily capacity of 5,000 pieces of beef cooked exclusively for star restaurants, with annual sales of 1.3 billion RMB.

SICAO&Dry aged meat

     In 2019, once the first SICAO dry aging refrigerator was launched, it set off a brand new culinary trend. Up to now, SICAO dry aging refrigerator has spread to hundreds of high-end restaurants across China, and "dry-aged" has gone from being a little-known concept to being understood and tried by more and more diners.

     Compared to the general Western food and steak, dry-aged steak has significantly increased the unit price. According to the feedback of some store owners, its just launched dry-aged steak, soon became one of the highest order rate in the store, happy to try the fresh young diners on the dry-aged acceptance is quite high.

     SICAO is also vigorously promoting the culture of dry-aged food while constantly iterating on the cooked technology and product design, just to bring the ultimate taste buds enjoyment to every food lover.