So, you’ve heard the term, but unsure what a dry ager actually does. Here’s it all explained.
To dissect it, dry aging is a meat maturing process that dates back hundreds of years, used to enhance flavours and tenderness of meat. Today, it is used by many well-known and upscale restaurants, completed by utilising the Dry Ager meat cabinet to properly age meat at correct temperatures. A method used for many years, through which beef reaches the highest possible grade.
The process of dry aging is to store carcasses or cuts at refrigeration temperatures for an extended period. We recommend about 28 days minimum to get a rich and intense flavour to the meat in the cabinet.
Through its full control of temperature and humidity, precisely in 0.1°C increments, the Dry Ager DX Series cabinets make dry aging at home and in the restaurant a seamless addition to every palette.
The Dry Ager not only gives restaurants an incredible point-of-difference to other high-end restaurants, but also evokes an intense sense of sophistication and class to the dining ambience of the room.
Although the Dry Ager cabinets are Built for Beef, there are so many other applications to making the best use out of your Dry Ager. Use it for:
The possibilities are endless.
To protect the contents inside the fridge from harmful UV light, the stylish insulated stainless steel door incorporates a metallic tinted glass.