Experience at www.dry-ager.com how great it can be to dry age beef in the DRY AGER® Dry Aging fridge DX 1000® or in the smaller version DRY AGER® Dry Aging fridge DX 500® for yourself, your guests and customers. Our perfectly conditioned fridge does almost all the work: the only thing you need is electricity and to buy quality meat – ideally the best cuts off young calves or heifers. The meat should have a good fat layer and well marbled, then you can begin to dry age straight away.
With the help of our dry aging fridge, you can determine how long you wish to mature your meat. We have reached very good results for Dry Aged Beef within 4-5 weeks. However, some of our customers have already successfully mastered a maturing period of up to 15 weeks.
Dry aged beef, ham, salami and other kinds of sausages requires a lot of time and a perfect microclimate. This means optimal temperature, humidity, air circulation and sterilization are crucial for this process. Only when all these parameters are harmonised does a fridge become a dry aged meat maturing fridge.
Dry Aged Beef from our own DRY AGER fridge: There is hardly anything more manly and that stimulates us back to our routes and a little closer to nature. Great quality meat without compromise or additives – decide what cut of meat you are going to use.
It’s always best to choose a rare breed and, if possible, meat that you know has come from a sustainable source and is free range. This goes a long way in producing quality dry aged meat. Talk to your butcher about getting the best quality meat for dry aging whether it’s pork or beef saddles. Or order directly from the DRY AGER online shop. The meat is delivered to your home by UPS on a day that suits you. It doesn’t get any easier than that.
In order to produce perfect Dry Aged Beef, there must be optimal conditions for dry aging. The production of the best meat in the world requires the best technology and a high level of expertise. In addition, there must be regulated humidity, air circulation, air quality and a precise temperature control. This is the only way to ensure the exact same procedure is carried out each time.
The type of meat determines the length of the dry aging process. Our experts recommend to store Dry Aged Beef between four and six weeks in the dry aging fridge. Dry Aged Beef, for example, loses only up to a maximum of 10% in fluid after hanging for 4 weeks (on the bone) in the DRY AGER®. This proves that dry aging is successfully achieved without little weight loss.
Have fun dry aging and enjoy the delicious results of Dry Aged Beef – from your DRY AGER team.