Technologically innovative ideas for new 100% bespoke exhibition concepts.

In Italy too, the butcher’s shop is increasingly becoming a space where the quality and variety of meat are not the only pre-eminent elements of the success of the store.

“Conditio sine qua non” of today’s butchery is to renew itself by transforming the sales area into new, modern and trendy concepts that adapt to new eating habits, in constant evolution.

The store evolves becoming a combination of environments so as to become a “butcher-bistro” or “butcher-grill” or countless other variations where you can have an aperitif, where you can find ready-to-eat foods to take home or where to have lunch or dinner.

In this new exceptional context, the so-called “Dry Age Beef” concept of maturation finds more and more space.

It is an ancient method of meat maturation, rediscovered in Anglo-Saxon countries, home of the “Steak Houses” and which for some time has also been increasingly appreciated by Italian customers in search of absolute quality.

Dry Age Beef is a particular process of maturation of the meat which makes it more tender and above all tastier, guaranteeing excellent organoleptic qualities.

Criocabin responds to this new trend by designing the new “EDB” display which, in addition to guaranteeing the best maturation process, guarantees an elegant display of the product.

EDB can be set electronically, according to the needs of each individual butcher expert, transforming the maturation process into a simple refrigerated display and vice versa.

Finally, the EDB set-up is particularly elegant and functional: aesthetics – with a strong impact – in “all-black” silk-screened laminated double glazing, CRIOLED® interior lighting and interior set-up with glass / steel mirrored shelves that can be customized according to customer needs.

EDB, LET’S MEAT.