Cabinets that bring the age old method of dry aging back with a modern twist.
Traditional Dry Aging in the modern age is a mixture of the very best of German technology and methods developed and perfected over centuries. This system has many innovative advantages, enabling it to ensure the controlled breakdown of the connective tissue with minimal mould growth. This is thanks to the advanced cleaning systems and the humidity/temperature control.
Used by world champion butchers around the world, only the Dry Ager will do for those serious about the art of meat aging.
Why use Dry Ager?
Do you really need a professional dry-aging cabinet to mature meat? The answer is a resounding yes, if you want it to be uniformally excellent. Find out why no other equipment will cut it here. Read more
Cannings Butchers
A modern, stylish butchers shop needs tools that add both quality and elegance. See the new Black Dry Agers in the Cannings Store. Read More
Why Age Meat?
Dry Aging is one way to implement the forward thinking so necessary in the rapidly shifting food industry. Find out more about how the Dry Ager can help you modernise here. Read more
Fitting your Dry Ager into new cabinetry?
Download the CAD Drawings
Learn More
Learn more about Dry Ager Australia and the attributes of the extraordinary machines we offer for sale here. Read More
Two Butchers
Help your butcher shop stand out, and add a unique element to it with our Dry Agers, as butchers Steve and Ken did in their fantastic new shop, Two Butchers. Read More
Quality and Variety
The Dry Ager meat maturer enriches the taste of all different cuts and meats for every different application and occasion Read more
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The Dry Ager adds that sense of quality and uniqueness to your butcher shop. It makes a statement, that you, as the butcher, control the calibre of the meat you sell.
Dry Ager goodness, delivered fortnightly.
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