We are continuously dry aging our Wagyu beef ribeyes, Rohan ducks, and California Squab. At Apis, our chef de cuisine, Adam Brick, designed a custom hanging system wherein the meat hangs by its own weight with seven fans circulating in different directions, allowing the good bacteria found in meat to start decomposing the proteins. Our system is unique because the meat hangs versus sitting on trays or racks allowing total air circulation. We also pump air at very cold temperatures, as opposed to the high 40s, like most processes preventing the traditionally pungent flavor often associated with dry aging, while also causing less evaporation. The flavor imparted is subtle and unparalleled and has recently been featured in Zagat.