Experience for yourself at www.dry-ager.com how great it can be to dry age beef in the DRY AGER® Dry Aging DX 1000® for yourself or your clients and guests. Our professional conditioning fridge does almost all the work for you: the only thing you need to do is supply it with power and take care in buying quality meat – ideally subprimal cuts of young female calves or heifers. The meat should have a good fat cap and be well marbled, then you can begin dry-aging straight away.
With the help of our Dry Aging Fridge, you can determine the time in which you would like to age your beef for yourself. We have reached the best results for dry-aged beef within a time period of 4-5 weeks. Some of our clients, however mastered a maturing process of up to 15 weeks with success.
The aging of beef, ham, salami and other kinds of sausages requires much time and a perfect microclimate. An optimal temperature, air humidity, airflow and sterilization is crucial for this process.
Only when all these parameters entirely harmonize, a maturing fridge remains a maturing fridge. Dry Aged Beef from your own maturing fridge: There is almost nothing more manly, that simultaneously brings us back to earth and a little bit closer to nature.
Great meat quality without compromises or additives – you decide on the quality you use for dry-aging yourself. For apart from the genes and breed, how the animals are fed and held plays an essential role in the ultimate quality of the meat. This is why we recommend grass-fed cattle, that have the privilege of a silage-free diet and roaming around. Speak with the butcher of your trust or order best quality meat for dry-aging directly online in the DRY AGER online shop.
The meat will be delivered via UPS as an express-package, delivered to your doorstep on the day that suits you best. It doesn’t get more comfortable than that.
We wish you great joy in dry-aging and pleasure in savoring the wonderful dry-aged beef – Your DRY AGER Team.