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Is there a food regulation which does see a problem in Dry-Aging meat for weeks?

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.

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