The Definition of Aging
DRY AGING – THE ART OF MEAT MATURING
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 intensive flavour. A technique, many decades old, through which beef reaches the highest possible grade.
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.
Perfection for Dry-Aging
THE DRY AGER MEAT-MATURING FRIDGE FOR HOME AND COMMERCIAL USE
Our mission: To develop an affordable full-maturing professional fridge, which looks as good as it works. We succeeded and the result is the DRY AGER DX 500 and DX 1000. On the outside a timeless modern design – inside high, precise engineered technology. Handcraft meets high-tech.
The meat ages on the bone inside the fridge at a humidity of about 85% and a temperature of 1.5°C. The precise electronic control system of the DRY AGER DX 500 and DX 1000 guarantees the accurate regulation of temperature, which can be set in precise 0.1°C increments.
The humidity as well can be 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 sterilisation inside the DRY AGER, even when the outside temperature fluctuates.
To protect the valuable content against UV-light the glass of the insulated door, which is framed by elegant stainless steel surround, has a metallic tint.
The DRY AGER is not only for dry ageing beef, the perfect partner, it can also be used for the production of charcuterie including sausages, ham and many other different kinds of meat. Why not try maturing cheeses too?