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
Dry Age to perfection with the Dry Ager DX1000 – the Meat Maturing Fridge for commercial and domestic use. This is traditional butchering re-invented; the Dry Ager combines German craftsmanship with advanced technology to create the perfect microclimate for dry aging meat perfectly every time. Your Dry Aged experience starts here.
No Water Connection Required
Precisely control humidity & temperature without an external water connection thanks to the HumiControl System.
Minimal Weight Loss
Perfectly controlled microclimate ensures a maximum of only 6-8% weight loss after 4 weeks maturing.
Optimal Air Quality
DXAirReg obliterates any germs or bacteria with constant air diffusion, charcoal carbon filter and UVC disinfectant system.
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