The concept of
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.
Europe's best selling
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.
Executive Chef – The Epping Club
“THE DRY AGER MEAT FRIDGES HAVE ALLOWED US TO LIFT OUR GAME IN THE RESTAURANT BUSINESS”
I saw the Dry Ager at a trade show & instantly liked the look of it. After doing my homework on dry age meat fridges the ‘Dry Ager’ was coming out on top for quality of build & price point. The fridges are on show at the entrance to our restaurant Rawson’s & they get a lot of attention. The Dry Ager Meat Fridges have allowed us to lift our game in the restaurant business. We plan to have the most cost effective dry aged steaks on sale in Sydney, Australia.