Our ambition was to develop and produce a professional dry aging fridge, which doesn’t depend on a water supply, and looks as great as it works. We succeeded in doing so with the DRY AGER® – 100 % Made in Germany. The exterior has a timeless, modern design – the interior bristles with modern technology. Craftsmanship meets high tech, protected with 5 patents.
Beef needs aging. And aging needs time. Dry Aging – translated “to mature dry” – is the traditional way of aging meat to produce an extraordinary tender and intense flavour. A technique, many decades old, through which beef reaches the highest possible grade. For in order to obtain the perfect steak, not another method of preparation is needed, rather an old turned new maturing process.
Dry Ager meat maturing fridge for private & commercial use.
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.
The dry-aged meat in time expresses its gratitude, by presenting us with a refined, unique and intense aroma. The pleasure associated with dry-aged meat is like nothing you have ever tasted before. The texture cannot be compared to an “ordinary piece of meat”. So no wonder dry-aged beef is renowned by foodies as the “king of meats” on the steak menu.