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, charcoal carbon filters, 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
BRING YOUR DRYAGER UNIT HOME
BRING YOUR DRYAGER UNIT HOME
As low as
As low as
10 STEPS TO DRY AGING SUCCESS
STEP BY STEP TO THE BEST MEAT IN THE WORLD
Follow these simple steps to get the most out of your DRYAGER production unit.
Always use meat that is as fresh as possible. For best results, get your meat directly from a butcher or slaughterhouse.
Choose subprimal cuts of young female calves and heifers that have a fat cap and well-marbled meat—these are the “meat cuts of the professionals” that top chefs look for!
For maximum hygiene, be sure to store your meat at a cool temperature on the ride home. An insulated container with ice packs is ideal.
Hang the entire leg in the dry aging cooler or simply place the cut of meat you want to dry age on one of the racks.
Turn on the DRYAGER fridge and keep the door closed.
Now all you need is patience! Over the next 4-6 weeks, the DRYAGER unit will do its job automatically. While it does, imagine the exquisite taste experience that awaits you.
Remove the dry aged meat from the DRYAGER fridge and trim away the darkened sections.
Portion the meat into steaks using a butcher’s knife or bone saw.
Heat a frying pan or grill and sear the meat to your preference.
Vacuum-seal or freeze any leftovers. Properly dry aged meat may be safely preserved for up to three years.