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Butcher’s best friend

what-happens-during-meat-ripening

Dry aged beef is a sales booster – many butchers have the the noble meat on offer, with back orders well into the next production schedule. However, absolute precision is required in the production process. This is not always easy in our everyday hectic life.

The DRY AGER® does all the work by itself – thanks to it’s intelligent technology.

An age-old craft: modernised

Hanging meat for ripening is as old as the butcher’s trade itself. However, until the invention of cooling technology, there was a big problem – maintaining the constant room climate.

This has changed with cooling technology. The traditional meat hanging in the middle of the 20th century was replaced by vacuum maturation.

On the one hand, the vacuum process is faster – on the other, it was what was considered the safest method at the time.

Even the constant temperatures in the cooling chambers could not always stop the dreaded bone rot, this meant weight high loss in the meat.

 

Dry aging cabinet – large technology, small format

In recent years, you may have come across a “new” option on the menu, that often attracts a higher price point – dry aged beef.

Dry aged beef has made a serious comeback to menus all over the country, specifically at your top restaurants and steakhouses where craft meets experience.

The ingenious technology makes exact temperature regulation possible and maintains a constant humidity. The integrated DX Air Reg™ System ensures that even in the case of major fluctuations in the ambient temperature, the climate in the entire cabinet is corrected.

For most businesses, a separate dry aging chamber room is costly and expensive, especially for restaurants and butchers dealing with the aftermath of COVID-19. How to start dry aging and see the payback sooner rather than later?

It is possible to dry age beef on site without having to re-assemble or build it. On a small scale and under controlled conditions, the noble meat matures directly in front of the customers’ eyes – giving you more than just an aging unit, but depth to your customer experience that will give you a tangible point of difference.

 

DRY AGER® DX1000 – Innovative technology, Made in GermanyChophouse - Parramatta - Black edition

The DRY AGER® DX1000 needs a little space and offers enough room. It is designed for 100kgs of meat, which can mature as a whole back, or in parts on the shelves.

The ingenious technology makes exact temperature regulation possible and maintains a constant humidity. The integrated DX Air Reg™ System ensures that even in the case of major fluctuations in the ambient temperature, the climate in the entire cabinet is corrected.

In addition, the air is constantly sterilised, meaning that any foreign bacteria will be removed immediately.

Unlike other import models that claim the perfect dry aging chamber, the DRY AGER® does not require its own water connection or tank. This helps reduce the risk of germs in the chamber.

 

Little effort – best result

The DRY AGER® does all the important work by itself. With this being the case, there are some rules to consider.

Maintaining hygiene in the workplace is a key consideration, therefore gloves should always be worn when handling meat.

If the meat is aged in the cabinet, it has 3 – 6 weeks to uncover the coveted taste.

The purchase of a DRY AGER® is quickly paid for, with the sale of 2 – 3  fillings, the device has paid for itself.

dry-ager

Eat with your eyes

When you bring your DRY AGER® out to the shop floor, it does all the promotion for you. It combines sleek good looks with a sturdy stature.

The glazed doors with UV protection let the customer look but not touch, and protect the contents from harmful sunlight and UV rays.

 

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