The Dry Aging Fridge

for home and commercial

continue

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

Discover more Shop

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.

Dry 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.

Dry 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.

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.