The concept of
The dry-aging of meat, is one of the oldest techniques out there, when it comes to meat conditioning. The entire carcass or wholesale cut, is hung up at a set temperature and time in a refrigerated room, where it is exposed to steady humidity and optimal air quality.
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.
Europe’s best selling

The Dry Ager evokes a sense of authentic sophistication as it puts on show the ultimate quality meat that your kitchen offers and illustrates the effort and expertise that is ingrained in each product and ingredient.

DRY AGER DX 1000
For 100kg meat

DRY AGER DX 500
For 20kg meat

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