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    <loc>https://saltbrickfoods.com/our-patent</loc>
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    <lastmod>2026-06-11</lastmod>
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      <image:title>Our Patent - We can’t give away all of our secrets, but we can let you in on the fact that….</image:title>
      <image:caption>Our United States patented dry-aged beef is aged in a perfect environment. This aging room is thoughtfully controlled to our specifications, with the atmosphere closely monitored, walls lined with pink Himalayan salt bricks, and UV lights on a timed cycle. Together, this creates a sterile environment that allows for longer periods of aging. Saltbrick Prime’s aging process allows the beef to absorb the subtle flavors of the salt, and creates extremely tender cuts, with complex flavor profiles, and irresistible umami taste.</image:caption>
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    <loc>https://saltbrickfoods.com/home</loc>
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    <lastmod>2022-06-29</lastmod>
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      <image:title>Steaks by Saltbrick Prime - Nationwide Shipping</image:title>
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      <image:title>Steaks by Saltbrick Prime - Nationwide Shipping</image:title>
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      <image:title>Steaks by Saltbrick Prime - Nationwide Shipping</image:title>
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      <image:title>Steaks by Saltbrick Prime - Nationwide Shipping</image:title>
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    <loc>https://saltbrickfoods.com/contact</loc>
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    <lastmod>2022-06-29</lastmod>
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  <url>
    <loc>https://saltbrickfoods.com/our-chef</loc>
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    <lastmod>2022-06-29</lastmod>
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      <image:title>Our Chef - CHEF MATT O’NEILL</image:title>
      <image:caption>Matt O’Neill brings over two decades of experience cooking in the nation’s most esteemed culinary cities. His thoughtful perspective on the culinary arts shines through with purpose and commitment to of-the-moment cuisine. As Founder of Cr(eat)e Restaurant Consulting, and Vice President of Culinary of Craveable Hospitality Group, formerly the David Burke Group, Matt oversees the culinary development for the group’s fourteen restaurant and lounge concepts across the country. In 2011, Matt served as the Executive Chef at Ajax Tavern in Aspen’s award-winning Relais &amp; Châteaux, the Little Nell hotel. Previous to that, he worked alongside Tony Maws in Boston’s celebrated Cragie on Main. In New York, he was sous chef at Bar Boulud and August Restaurant and was chef de partie at Restaurant Daniel. Matt ’s accomplishments included opening four concepts and contributed to earning the third Michelin Star for Restaurant Daniel. He has a degree in culinary arts from the New England Culinary Institute in Vermont.</image:caption>
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      <image:title>Our Chef</image:title>
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      <image:title>Our Chef</image:title>
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    <loc>https://saltbrickfoods.com/our-products</loc>
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    <lastmod>2026-09-03</lastmod>
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      <image:title>Steak Packages - Dry-Aged Bone-In Ribeyes</image:title>
      <image:caption>2 x 30-Day Dry-Aged USDA Prime 18oz Bone-In Ribeyes</image:caption>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5f9733080662a66f7648f7da/16ff8b07-a448-4d7e-bc3b-948aaff5bdc8/Dry-Aged+T-Bone+-+1.jpg</image:loc>
      <image:title>Steak Packages - Make it stand out</image:title>
      <image:caption>Dry-Aged T-Bones 2 x 30-Day Dry-Aged USDA Prime 20oz. T-Bones</image:caption>
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    <image:image>
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      <image:title>Steak Packages - Chef Matt’s Steak Sampler</image:title>
      <image:caption>2 x 18oz. USDA Prime Boneless Ribeyes, 2 x 10oz Certified Angus Flank Steaks, 2 x 8oz Certified Angus filet mignons, 2 x 12oz USDA Prime sirloin steaks, and 1lb Filet Mignon Steak Tips</image:caption>
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      <image:title>Steak Packages - Bone-In Ribeyes</image:title>
      <image:caption>2 X USDA Prime 18oz Bone-In Ribeyes</image:caption>
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      <image:title>Steak Packages - Filet Assortment</image:title>
      <image:caption>2 x 8oz Certified Angus Filet Mignons, 2 x 10oz Certified Angus Filet Mignons, and 1lb of Filet Mignon Steak Tips</image:caption>
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      <image:title>Steak Packages - King Cut Sampler</image:title>
      <image:caption>All USDA Prime Cuts of a 32oz Bone-In Tomahawk Chop, a 40oz Bone-In Porterhouse, a 38oz Bone-In Double-Cut Ribeye, and an 18oz Boneless Chateaubriand</image:caption>
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      <image:title>Steak Packages - Butcher’s Cut Brisket</image:title>
      <image:caption>6.5lb USDA Prime Brisket Flat</image:caption>
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      <image:title>Steak Packages - Dry-Aged Kansas City Sirloins</image:title>
      <image:caption>2 x 30-Day Dry-Aged USDA Prime 14oz Kansas City (Bone-In) Sirloins</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/5f9733080662a66f7648f7da/e0e7eb42-a1ab-4f5d-b4d3-4c7d5a9bf7c1/Dry-Aged+Sampler+-+1.jpg</image:loc>
      <image:title>Steak Packages - Make it stand out</image:title>
      <image:caption>Dry-Aged Sampler All 30-Day Dry-Aged USDA Prime; 2 x 14oz Kansas City Sirloins, 1 x 18oz. Bone-In Ribeye, 1 x 20oz T-Bone</image:caption>
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    <image:image>
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      <image:title>Steak Packages - Kansas City Sirloins</image:title>
      <image:caption>2 x USDA Prime 18oz Bone-In Sirloins</image:caption>
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    <image:image>
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      <image:title>Steak Packages - American Wagyu Sirloins</image:title>
      <image:caption>2 x 12oz Boston Club Cut Wagyu Sirloins</image:caption>
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      <image:title>Steak Packages - Boneless Grilling Sampler</image:title>
      <image:caption>All USDA Prime Cuts of 2 x 18oz Boneless Ribeyes, 2 x 12oz Boneless New York Strips, 2 x 10oz Certified Angus Filet Mignons</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/5f9733080662a66f7648f7da/1606266990526-Q1ITDZ223W3WIKOLZ6ZN/Rib+Roast.jpg</image:loc>
      <image:title>Steak Packages - Prime Rib Roast</image:title>
      <image:caption>9lb of Bone-In Frenched Rib Roast, USDA Prime</image:caption>
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      <image:title>Steak Packages</image:title>
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    <image:image>
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      <image:title>Steak Packages - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://saltbrickfoods.com/codeword</loc>
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    <lastmod>2022-12-15</lastmod>
  </url>
  <url>
    <loc>https://saltbrickfoods.com/wholesale</loc>
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    <lastmod>2026-09-04</lastmod>
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