Dry Aging in the butcher shop
These cabinets bring the age old method back with a twist. Traditional Dry Aging in the modern age looks like a is a mixture of the very best of German technology, this enables 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.
Because nobody knows aging better