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dry aging just got a whole lot smarter

 

 

DX1000 Premium Smart Ager™

 

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SOLUTIONS

SOLUTIONS

The concept of

DRY AGING

The dry-aging of meat, is one of the oldest techniques out there. The entire carcass or primal cut, is hung up for a period of weeks in view of enhancing the flavour profile and tenderness of meat.

During the aging process enzymes break down the connective tissue between the muscle fibre, tenderising the meat. At the same time, the cut of meat loses moisture, concentrating the flavour of the meat.

Here, it can mature and rest and reach its highest possible grade, instead of lying in an airtight plastic wrap. Here it can do, what meat loves to do most: it can breathe.

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Dry Aging Solutions from DRY AGER™

 

From the Worldwide No. 1 in Dry Aging - German Made

 

Dry Aging Cabinets, Dry Aging Walk-in Chambers(Dry Aging Rooms), and Dry Aging Production Units.

Quality Made in Germany. Timeless modern design on the outside – high-precision, sophisticated technology on the inside.

Craftsmanship meets high-tech. Produce dry-aged meat, poultry, fish, sausage, ham, and cheese easier than ever before thanks to the unique DRY AGER™ technology.

From food to super delicacy at the touch of a button.

 

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OVER 40 YEARS OF EXPERIENCE

NO. 1 WORLDWIDE LEADER

QUALITY MADE IN GERMANY

BUILT FOR BEEF. ENJOYED BY ALL

DX SERIES

DX SERIES

Introducing the

PRODUCTION UNITS

Dry age at a large scale with our retro-fit dry aging solution.

Simply install into the roof of an existing cool room.

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Australia's best selling

DX SERIES

The Dry Ager evokes a sense of authentic sophistication as it puts on show the ultimate quality meat that your kitchen offers and illustrates the effort and expertise that is ingrained in each product and ingredient.

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Josh Niland The Fish Butchery • Saint Peters Paddington © Jason Loucas

“THE DRY AGER™ CABINETS HAVE PROVEN TO BE AN EXCEPTIONAL INCLUSION TO OUR DRY AGED FISH PROGRAM WE HAVE AT FISH BUTCHERY”

What has been most exciting for us is the use of the open shelving within both cabinets for dry aging flounder, flathead & small mackerel.
It allows these small fish to be well ventilated & the controls of the cabinet allows us to have great success conditioning the texture internally whilst improving the skin as well.
The results we have seen over the past months are extraordinary and as we continue to work with DRY AGER™ we hope to see even greater outcomes for fish.

See all our case studies

Dry Ager goodness, delivered fortnightly.

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