Case Studies

Dry Aging Room with Bull & Bell Steakhouse, NSW

The introduction of the dry aging process has allowed the Bull and Bell Steakhouse to elevate their offering and add signature dishes exclusively their own to their menu. The DRY AGER ™ Production Unit makes this possible by controlling all the variables to ensure a consistently optimum outcome.

The DRY AGER™ DX8000 Production Unit is about taking care of all the difficult and technical details associated with dry aging, allowing those passionate about meat, to do what they do best and create art out of food. To take great produce and create something truly special and unique with it, every time.


Dry Ager goodness, delivered fortnightly.

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