DRY-AGER / THE GAME CHANGER FOR DRY AGING MEAT
With the DRYAGER Dry Aging fridge a device has been created that allows everyone to produce their own Dry Aged meats. At home, in a shop or restaurant. Wherever you want to. The DRYAGER cabinet is safe, flexible and incredibly easy to use. 100% Made in Germany.
WHAT DOES DRY AGED MEAN?
If the meat hangs in the air during dry aging, escaping liquid can evaporate and the meat matures dry. With wet aging, the meat is matured in a vacuum bag ready for consumption. The liquid cannot escape, and the meat matures in its own juice.
Beef is particularly most suitable for Dry Aging. It has the longest aging time and is more resistant to germs than poultry. The meat is left on the bone in a cool climate during dry aging and is thus made ready for consumption. A dry layer is formed, which protects the meat and promotes the aromas at the same time. Beef is hung at least 2 up to 8 weeks.