Dry Aging in the butcher shop
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.
Because nobody knows meat better.