An outcome worth waiting for…

Dry Aging – the art of meat maturing


Beef needs aging. And aging needs time. Dry Aging is the traditional way of aging meat to produce an extraordinary tender and intense flavour. A technique, many decades old, through which beef reaches the highest possible grade. For in order to obtain the perfect steak, not another method of preparation is needed, rather an old turned new maturing process.

How does dry aging work?

Matured and home-aged

The DRY AGER meat maturing fridge for private & commercial use.

The dry-aging of meat, is one of the oldest techniques out there, when it comes to meat conditioning. The entire carcass or wholesale cut, is hung up at a set temperature and time in a refrigerated room, where it is exposed to steady humidity and optimal air quality. Here, it can mature and rest and reach its highest possible grade, instead of lying in an airtight plastic wrap. Here it can do, what meat loves to do most: it can breathe.

The dry-aged meat in time expresses its gratitude, by presenting us with a refined, unique and intense aroma. The pleasure associated with dry-aged meat is like nothing you have ever tasted before. The texture cannot be compared to an “ordinary piece of meat”. So no wonder dry-aged beef is renowned by foodies as the “king of meats” on the steak menu.

The Result

Dine exquisitely

The perfect steak is a matter of perfect timing.

When it come to meat – beef is best suited for the dry-aging procedure, especially the sirloins and the shank of young cattle. This meat significantly improves in flavor and texture, due to the fact that it has a higher intravascular fat content and fat cap.

The more time a cut of meat spends in the DRY AGER maturing fridge, the more it’s flavor intensifies. Whilst its aging, the fridge smells of ham, musk, fresh-baked bread, hoar frost and a tad like wool socks.

The dry-aged meat and especially dry-aged beef darkens on the outside to the color of blood sausage and a crust is formed, similar to that of bread. In the end of this process, this crust is trimmed away and the meat is separated from the bone, or cut into steaks, and the dry-aged beef can be prepared on the grill or in a frying-pan – just as a normal steak would.

Only difference being, it has nothing in common with a normal steak: the texture is softer, it’s smell and taste reminds one of nuts and butter. The secret is oxygen, that teases the natural enzymes of the meat over time. Time, that transforms the meat into an impeccable aroma-powerhouse, without it acquiring even a hint of an iron flavor.

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