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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.

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Dry Aging Solutions from DRY AGER™

 

From the Worldwide No. 1 in Dry Aging - German Made

Dry Aging Cabinets, Dry Aging Walk-in Chambers(Dry Aging Rooms), and Dry Aging Production Units.

Quality Made in Germany. Timeless modern design on the outside – high-precision, sophisticated technology on the inside.

Craftsmanship meets high-tech. Produce dry-aged meat, poultry, fish, sausage, ham, and cheese easier than ever before thanks to the unique DRY AGER™ technology.

From food to super delicacy at the touch of a button.

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