THIS IS THE RESULT WHEN A COMPANY DEDICATED TO INNOVATION, RE-INVENTS OLD TRADITIONAL BUTCHERING PRACTICES INTO A NEW, EXCITING MODERN WAY.
What is Dry Aging?
To achieve the best result from any Beef it needs aging, and aging needs time. Dry Aging is a traditional way of aging meat to produce an extraordinary tender and intensive flavour. A method used for many years, through which beef reaches the highest possible grade.
To obtain the perfect steak, you need do no more than use this tried and tested method, but now in a high tech controlled environment.
For best results, meat should be hung on the bone for a specific time in a microclimate of controlled temperature, humidity and air quality. In this way it can age naturally.
The pleasure when eating dry-aged meat is like nothing you’ve ever tasted before. The texture cannot be compared to an “ordinary piece of meat”. So no wonder dry aged beef is recognised by foodies as the “king of meats” on the steak menu.
The perfect partner for dry-aging
Our ambition was to develop and produce an affordable dry aging fridge, which looks as good as it works. We succeeded and the result is the DRY AGER. A timeless modern design, bristling with modern technology. Old techniques meet modern technology.
Inside the fridge, the meat ages on the bone at a cons tant humidity of around 85% and a temperature of 2 °C. The precise electronic control system of the. DRY AGER ensures the accurate regulation of temperature, which can be set in precise 0.1 °C increments.
The humidity is also controlled accurately through the integrated HumiControl system, which can be set between 60% and 90%. This guarantees, together with the DX AirReg system, a perfect micro-climate, an ideal air-flow and continuous sterilization inside the DRY AGER – even when the outside temperature fluctuates.
To protect the contents inside the fridge fr om harmful UV-light, the stylish insulated stainless door incorporates a metallic tinted glass.
The DRY AGER is not only restricted to dry aging beef , but can also be used for the production of charcuterie, air drying cured ham and many other applications as well as maturing cheese.