Only with SmartAging® Does Meat Maturation Become PerfectAging
Simple? Absolutely. But Above All – Safe: How the DRY AGER Aging Cabinet Works
Why Is SmartAging® the Superior Way to Dry Age?
Since their invention, DRY AGER Aging Cabinets have offered the safest and most efficient way to mature premium dry-aged meat in your own home. But with the revolutionary SmartAging® technology, refining beef and more becomes effortless. Every aging process requires precise control of key parameters such as temperature, humidity, and air circulation. With SmartAging®, you no longer need to worry about getting each of these settings just right. Perfect dry aging is now available at the push of a button: Whether it’s beef, pork, game, poultry, ham, sausage, fish, or cheese – a tailored preset program is ready to go.
Thanks to the ingenious DX TasteReg® function, you can even choose between three flavor intensity levels for meat: “basic,” “intense,” and “intense+.” And while traditional aging methods can lead to drying losses of up to 30 percent, the DRY AGER Aging Cabinet keeps weight loss to just 7–8 percent after four weeks of bone-in beef aging. That makes the process safe from the very first cut: Aging instead of worrying.
What Does the DRY AGER Aging Cabinet Do to My Meat?
Beef in particular – but also other meats – benefits greatly from being aged before cooking. The refinement begins the moment you place the meat inside the DRY AGER Aging Cabinet, close the elegant glass door, and start the selected SmartAging® program. From there, a transformation begins: In the cabinet’s clean, germ-free air, the meat undergoes molecular changes.
Despite a slight moisture loss, the steak becomes juicier, richer in flavor, and noticeably more tender than meat aged in vacuum packaging. Even the fat on and within the meat improves, developing a delightfully nutty flavor through targeted oxidation.
Can Anything Go Wrong with SmartAging®?
As long as you follow the instructions provided with your DRY AGER Aging Cabinet, there’s little that can go wrong. Common mistakes are easily avoided. For example, avoid overloading the cabinet. Meat pieces – whether lying flat or hanging – must not touch, as this can prevent air circulation and may lead to the growth of bacteria or mold.
For your first aging projects, it’s best to start with smaller quantities and stay below the recommended maximum load. For example, the ideal starting quantity for the large DRY AGER DX 1000 Premium S is 8–10 kg, and for the smaller DRY AGER DX 500 Premium S, around 4–5 kg. Gradually increase the volume over time. The same applies to projects with ham or sausage – begin modestly, perhaps with a pork belly instead of a large Black Forest ham, or with a few thinner sausages instead of a thick Milano salami.
What Else Should I Keep in Mind?
Anyone working with food should follow basic hygiene principles – and the same goes for refinement with the DRY AGER Aging Cabinet. If you transport meat without proper refrigeration, let it sit out in the kitchen for extended periods, touch it repeatedly with bare hands, fail to remove contaminated packaging, or frequently leave the cabinet door open, even the best SmartAging® technology can’t compensate for it.
But just like with a regular refrigerator, these are common-sense precautions.
Those who observe these simple guidelines will be rewarded with some of the finest meat in the world. Because only with SmartAging® can perfect dry aging be achieved – at home or in a professional setting.
Would you like to learn more about the innovative SmartAging technology? Dry aging at the touch of a button – with SmartAging.
Still unsure how easy it is to dry age at home? Then take a look at this article: Dry Aging at Home.
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