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The Dry Aging Fridge

for home and commercial

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This is what happens,
when a father, his two sons
and their dedicated staff re-interpret
traditional butchering techniques
in a modern manner.

Dry Ager filled with dry aged half loin of beef on the roast
A whole loin in the dry ager maturity fridge
Whole loins and meet parts in the Dry Ager
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Plus X Award

– MOTIVATING SUCCESS –

THE DRY AGER® WINS THE PLUS X AWARD 2017
IN 4 CATEGORIES

***

Seal of the four categories

MORE INFORMATION

For more than 30 years ...

the family-owned company
Landig + Lava is developing with
passion and perfection, long-lasting
products that set standards.

Only 2 months ...

requires the DRY AGER to fully
amortize itself when fully loaded
with meat and after 4 weeks of
maturing time

More than 50 countries ...

are supplied with our DRY AGER®
and the number is growing every
month , because the BEST is
simply demanded everywhere.

Dry Ager Manufactur

Refined for flavour.
1982 marks the beginning of a success story of a traditional business that makes meat experts melt at the sight of their refrigeration and storage devices.

The motivationDry Ager Reifeschrank

Ripened lust for meat.
Dry-aging is the premium class amidst all meat conditioning techniques. Only the dry-aging of meat on the bone provides the meat with such a luscious aroma.

The principleDry Ager Reifeschrank

High-tech meets craftsmanship.
The Dry Aging fridge DX 1000® is a masterful symbiosis of high-end design, innovative technology and proven skill.

The product

DRY AGER® – The No. 1 Dry-Aging refrigerator worldwide!

Experience at www.dry-ager.com how great it can be to dry age beef, pork and lamb in the DRY AGER® Dry Aging Fridge DX 1000® for 100 kg meat or in the smaller version DRY AGER® Dry Aging fridge DX 500® (20 kg meat) 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 female 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 – the fridge for dry aging: 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 (only within Europe!) 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.

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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 7 to 8 % 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.

Get back to the roots of aging meat and have the best bbq-partys together with your friends, celebrating the delicious results of Dry Aged Beef!

Your DRY AGER team in Germany!