Frequently Asked Questions

Our testing confirms that even after 10 weeks of Dry Aging, not one piece of our own meat got mouldy.

If it happens it could be because of: there has not been enough respect given during the slaughter (high airflow, temperature, bacterial contamination …) hygiene guidelines not followed. As a rule, you can remove the mouldy area.

If kept chilled in a refrigerator then, yes, for up to a maximum of 1 week. In the deep freezer the maturing process stops.

By vacuum packing and freezing it.

Rule of thumb is to consume within 6 months after placing in the freezer, vacuum sealed.

Vacuum packing with a high quality vacuum sealer and freezing the meat ensures the quality remains fully maintained up to 3 years. Also, rapid freezing has a positive impact on meat quality.

Up to 1 week without any problem, then it should be vacuum packed. Thereafter, keep chilled for 1 week or directly put in the freezer. Rule of thumb is to consumer within 6 months after placing in the freezer.

Poor here refers to the quality, not to hygiene!

The delicacy will certainly positively influence the taste not because the output quality is decisive for the result of maturity.

We recommend rubbing with beef tallow, this protects the very thin pieces. Fillet should be removed after 1 week of the dry aging period on the back or be rubbed with tallow.

The salt only changes the taste if it liquefies and passes into the air. It has been checked in a laboratory test whether in fact it changed the meat flavour. It proved positive and supports compliance with the humidity inside the unit and also is eye-catching to the customers. In addition, the salt has a sterilising effect.

There is much less to cut away, because the pure meat surface is not exposed, there is also the bone side and the layer of fat which protects the meat against being unduly dehydrated. It is, therefore, even more aromatic.

Yes, no problem, the DRY AGER® regulates back pretty fast to previously set values – just ensure, that you open it not the whole day.

Whenever in contact with meat wear protective gloves and take meticulous care that your meat supplier complies with all hygiene guidelines. In addition, the cold chain must not be interrupted and the meat must be fresh (up to 5 days after slaughter in the DRY AGER).

The bigger the piece you dry-age, the less you cut away after the aging. The maturation of pure meat cuts is possible, ideally rub with beef tallow, especially on areas that have no protective fat layer this prevents too much wastage.

The best solution:
Directly from the slaughter-house or a trusted butcher, it must be fresh and maximum 5 days old after the slaughter. This meat will develop the maximum in flavour. We recommend here especially meat from a young cow (female, who has not yet calved). The back should have an ordinary fat cover plus good marbling. What is great as well, an old cow (between 12 and 15 years) that has already calved at least 10 times – perfect for aging as well, you will be thrilled. Aging-time here 4-6 weeks for a great result.

Still a good solution:
Take wet aged meat out of the vacuum-bag and Dry-Age it for maximum 2-3 weeks in the DRY AGER®.

Wet matured meat from a vacuum bag is influenced by lactic acid bacteria often sour with a metallic taste. Dry Aged meat or Dry Aged Beef matures slowly and develops a very special, nutty intense flavour, those who’ve tried it once won’t want to eat meat any other way.

By slightly increasing the temperature to about +3 °C, the maturing period would then be reduced to about 3 weeks. The best results are normally achieved with a maturing period of 4 – 6 weeks at about +1.5 °C.

Each user has their own preference. We recommend, for example, a temperature of about +1.5 °C and 85 % humidity for a period of approx. 4 – 6 weeks for beef.

In addition to the breed, age and good welfare of the animal will contribute to the quality of meat, which is why we recommend animals that are grass fed, free roaming and are not or rare fed little silage.

In a professional maturity cabinet such as the DRY AGER® it is absolutely harmless. Aging here is nothing more than an electronically controlled decomposition process in a purpose built unit. Laboratory tests that manufacturers have done (every week a meat sample was sent to a laboratory, a total of 10 weeks) confirm the sensorial neutrality and released for consumption and sale, even after 10 weeks maturity period.

Even after 25 weeks a meat, which fulfills all criteria for perfect aging comes out of the DRY AGER® just fantastic.

Our testing confirms that even after 10 weeks of Dry Aging, not one piece of our own meat got mouldy.

If it happens it could be because of: there has not been enough respect given during the slaughter (high airflow, temperature, bacterial contamination …) hygiene guidelines not followed. As a rule, you can remove the mouldy area.

If kept chilled in a refrigerator then, yes, for up to a maximum of 1 week. In the deep freezer the maturing process stops.

By vacuum packing and freezing it.

Rule of thumb is to consume within 6 months after placing in the freezer, vacuum sealed.

Vacuum packing with a high quality vacuum sealer and freezing the meat ensures the quality remains fully maintained up to 3 years. Also, rapid freezing has a positive impact on meat quality.

Up to 1 week without any problem, then it should be vacuum packed. Thereafter, keep chilled for 1 week or directly put in the freezer. Rule of thumb is to consumer within 6 months after placing in the freezer.

Poor here refers to the quality, not to hygiene!

The delicacy will certainly positively influence the taste not because the output quality is decisive for the result of maturity.

We recommend rubbing with beef tallow, this protects the very thin pieces. Fillet should be removed after 1 week of the dry aging period on the back or be rubbed with tallow.

The salt only changes the taste if it liquefies and passes into the air. It has been checked in a laboratory test whether in fact it changed the meat flavour. It proved positive and supports compliance with the humidity inside the unit and also is eye-catching to the customers. In addition, the salt has a sterilising effect.

There is much less to cut away, because the pure meat surface is not exposed, there is also the bone side and the layer of fat which protects the meat against being unduly dehydrated. It is, therefore, even more aromatic.

Yes, no problem, the DRY AGER® regulates back pretty fast to previously set values – just ensure, that you open it not the whole day.

Whenever in contact with meat wear protective gloves and take meticulous care that your meat supplier complies with all hygiene guidelines. In addition, the cold chain must not be interrupted and the meat must be fresh (up to 5 days after slaughter in the DRY AGER).

The bigger the piece you dry-age, the less you cut away after the aging. The maturation of pure meat cuts is possible, ideally rub with beef tallow, especially on areas that have no protective fat layer this prevents too much wastage.

The best solution:
Directly from the slaughter-house or a trusted butcher, it must be fresh and maximum 5 days old after the slaughter. This meat will develop the maximum in flavour. We recommend here especially meat from a young cow (female, who has not yet calved). The back should have an ordinary fat cover plus good marbling. What is great as well, an old cow (between 12 and 15 years) that has already calved at least 10 times – perfect for aging as well, you will be thrilled. Aging-time here 4-6 weeks for a great result.

Still a good solution:
Take wet aged meat out of the vacuum-bag and Dry-Age it for maximum 2-3 weeks in the DRY AGER®.

Wet matured meat from a vacuum bag is influenced by lactic acid bacteria often sour with a metallic taste. Dry Aged meat or Dry Aged Beef matures slowly and develops a very special, nutty intense flavour, those who’ve tried it once won’t want to eat meat any other way.

By slightly increasing the temperature to about +3 °C, the maturing period would then be reduced to about 3 weeks. The best results are normally achieved with a maturing period of 4 – 6 weeks at about +1.5 °C.

Each user has their own preference. We recommend, for example, a temperature of about +1.5 °C and 85 % humidity for a period of approx. 4 – 6 weeks for beef.

In addition to the breed, age and good welfare of the animal will contribute to the quality of meat, which is why we recommend animals that are grass fed, free roaming and are not or rare fed little silage.

In a professional maturity cabinet such as the DRY AGER® it is absolutely harmless. Aging here is nothing more than an electronically controlled decomposition process in a purpose built unit. Laboratory tests that manufacturers have done (every week a meat sample was sent to a laboratory, a total of 10 weeks) confirm the sensorial neutrality and released for consumption and sale, even after 10 weeks maturity period.

Even after 25 weeks a meat, which fulfills all criteria for perfect aging comes out of the DRY AGER® just fantastic.

Our testing confirms that even after 10 weeks of Dry Aging, not one piece of our own meat got mouldy.

If it happens it could be because of: there has not been enough respect given during the slaughter (high airflow, temperature, bacterial contamination …) hygiene guidelines not followed. As a rule, you can remove the mouldy area.

If kept chilled in a refrigerator then, yes, for up to a maximum of 1 week. In the deep freezer the maturing process stops.

By vacuum packing and freezing it.

Rule of thumb is to consume within 6 months after placing in the freezer, vacuum sealed.

Vacuum packing with a high quality vacuum sealer and freezing the meat ensures the quality remains fully maintained up to 3 years. Also, rapid freezing has a positive impact on meat quality.

Up to 1 week without any problem, then it should be vacuum packed. Thereafter, keep chilled for 1 week or directly put in the freezer. Rule of thumb is to consumer within 6 months after placing in the freezer.

Poor here refers to the quality, not to hygiene!

The delicacy will certainly positively influence the taste not because the output quality is decisive for the result of maturity.

We recommend rubbing with beef tallow, this protects the very thin pieces. Fillet should be removed after 1 week of the dry aging period on the back or be rubbed with tallow.

The salt only changes the taste if it liquefies and passes into the air. It has been checked in a laboratory test whether in fact it changed the meat flavour. It proved positive and supports compliance with the humidity inside the unit and also is eye-catching to the customers. In addition, the salt has a sterilising effect.

There is much less to cut away, because the pure meat surface is not exposed, there is also the bone side and the layer of fat which protects the meat against being unduly dehydrated. It is, therefore, even more aromatic.

Yes, no problem, the DRY AGER® regulates back pretty fast to previously set values – just ensure, that you open it not the whole day.

Whenever in contact with meat wear protective gloves and take meticulous care that your meat supplier complies with all hygiene guidelines. In addition, the cold chain must not be interrupted and the meat must be fresh (up to 5 days after slaughter in the DRY AGER).

The bigger the piece you dry-age, the less you cut away after the aging. The maturation of pure meat cuts is possible, ideally rub with beef tallow, especially on areas that have no protective fat layer this prevents too much wastage.

The best solution:
Directly from the slaughter-house or a trusted butcher, it must be fresh and maximum 5 days old after the slaughter. This meat will develop the maximum in flavour. We recommend here especially meat from a young cow (female, who has not yet calved). The back should have an ordinary fat cover plus good marbling. What is great as well, an old cow (between 12 and 15 years) that has already calved at least 10 times – perfect for aging as well, you will be thrilled. Aging-time here 4-6 weeks for a great result.

Still a good solution:
Take wet aged meat out of the vacuum-bag and Dry-Age it for maximum 2-3 weeks in the DRY AGER®.

Wet matured meat from a vacuum bag is influenced by lactic acid bacteria often sour with a metallic taste. Dry Aged meat or Dry Aged Beef matures slowly and develops a very special, nutty intense flavour, those who’ve tried it once won’t want to eat meat any other way.

By slightly increasing the temperature to about +3 °C, the maturing period would then be reduced to about 3 weeks. The best results are normally achieved with a maturing period of 4 – 6 weeks at about +1.5 °C.

Each user has their own preference. We recommend, for example, a temperature of about +1.5 °C and 85 % humidity for a period of approx. 4 – 6 weeks for beef.

In addition to the breed, age and good welfare of the animal will contribute to the quality of meat, which is why we recommend animals that are grass fed, free roaming and are not or rare fed little silage.

In a professional maturity cabinet such as the DRY AGER® it is absolutely harmless. Aging here is nothing more than an electronically controlled decomposition process in a purpose built unit. Laboratory tests that manufacturers have done (every week a meat sample was sent to a laboratory, a total of 10 weeks) confirm the sensorial neutrality and released for consumption and sale, even after 10 weeks maturity period.

Even after 25 weeks a meat, which fulfills all criteria for perfect aging comes out of the DRY AGER® just fantastic.