The concept of
DRY AGING
The dry-aging of meat, is one of the oldest techniques out there. The entire carcass or primal cut, is hung up for a period of weeks in view of enhancing the flavour profile and tenderness of meat.
During the aging process enzymes break down the connective tissue between the muscle fibre, tenderising the meat. At the same time, the cut of meat loses moisture, concentrating the flavour of the meat.
Here, it can mature and rest and reach its highest possible grade, instead of lying in an airtight plastic wrap. Here it can do, what meat loves to do most: it can breathe.
With the unique SmartAging® technology, dry aging has never been easier! Because now you can be sure that you have the right parameters at hand for the aging process of any food: at the push of a button.
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