DRY AGING – HOW IT WORKS
AN OUTCOME WORTH WAITING FOR. THE ART OF MEAT REFINEMENT.
Good things come to those who wait — especially when it comes to meat. Dry Aging is one of the oldest preparation techniques known to man, requiring time, patience, and a careful attention to detail. It’s a process that can’t be rushed, but the rewards are more than worth it.
In Dry Aging, an entire carcass or wholesale cut is refrigerated for a set length of time, while the temperature, humidity, and air quality are precisely controlled. Here, the meat is able to age and breathe, and reach its highest possible grade.
THE DRYAGER FRIDGE MAKES AN OLD METHOD SAFER THAN EVER
SEE WHAT SETS DRYAGER APART FROM THE REST
The DRYAGER Dry Aging Fridge blends old-world methods with state-of-the-art technology to make Dry Aging easier, more affordable, and
more consistent than ever before. And the DRYAGER refrigerators versatility means you’re no longer limited to just beef—ham,
salami, charcuterie, fish, cheese, and more are now on the menu!
As soon as you place meat in the DRYAGER unit, a chemical process begins.
Enzymes start to break down the tissue structures and proteins are formed, a natural change that results in meat that is exceptionally tender. At the same time, the meat loses moisture and the outer layers dry out, forming a protective coating and intensifying the flavor. Properly dry-aged meat may look dry and dark on the outside, but it hides a treasure within.
SLIDE TO CHANGE
THE TECHNOLOGY BEHIND IT ALL
SEE HOW THE DRYAGER UNIT MAKES IT POSSIBLE
The DRYAGER cabinet features several patented innovations that will take your meat from good to great:
Ensures accurate control over temperature from 32–77 ℉, regulated in 0.1 increments, for perfect results every time.
NO WATER SUPPLY NEEDED
The unique HumiControl™ system maintains constant humidity—without the need for an external water supply or drain.
ANTIBACTERIAL INNER LINING
The interior surface of the DRYAGER cabinet features a special coating which discourages microorganism growth.
OPTIMAL AIR QUALITY
DXAirReg® eliminates germs and bacteria using continuous air diffusion and UVC sterilization.
A PROCESS THAT CAN’T BE RUSHED
DRY AGING TAKES TIME. BUT THE WAIT IS WORTH IT.
The following diagram shows which changes occur in meat (in this example beef) at different maturation times.
Both the intensity of the taste and the tenderness are strongly dependent on the time.
The black curve describes the change in tenderness during the maturing process. This is expressed in the so-called shear force. The lower it is the more tender the meat.
The red curve describes the change in flavor intensity during the maturing process. The higher, the more intense the taste.
DRY AGING TIMES AND PARAMETERS
DRY AGING RULES OF THUMB THAT ALWAYS GET YOU RIGHT
10 STEPS TO DRY AGING SUCCESS
STEP BY STEP TO THE BEST MEAT IN THE WORLD