To reliably produce a high quality flavour when maturing meat and to consistently prevent the formation of mould or decomposition processes caused by bacteria, the invention provides a meat maturing cabinet and a method for maturing meat in a meat maturing cabinet which comprises a lid, a base, a front wall, a rear wall and two side walls, wherein said walls, together with the lid and base, define an internal space for accommodating at least one meat item and the surfaces of the walls facing the internal space are substantially made of high-grade steel and/or a plastic, wherein at least the front wall has at least one window permitting a view into the internal space and wherein the meat maturing cabinet is equipped in the internal space with at least one salt source which determines the salt content of the atmosphere in the internal space during the operation of the meat maturing cabinet.
