It is often the case that premium products come at premium prices, and DRYAGER™ is no exception. An investment such as this should not be taken lightly but is more than certainly, worth every penny. An investment in DRYAGER™ is an investment in quality, showmanship, exceptional products and a superior experience at every level for both the craftsman and the consumer. From the unmatched quality of the finished product, to the ease of use, to the worry-free food safety and sanitation, DRYAGER™ represents a invaluable investment for butchers, restaurants, hotels, caterers and at-home meat aficionados alike.
EXCEPTIONAL MEAT, HIGH PRICES
Dry-aged meat has superior flavor, is more deeply and
richly aromatic and has superior tenderness than vacuum-
aged meat. These qualities make dry-aged meat
the pinnacle of the trade and as the trend gains notoriety,
the consumer demand soars.
Craftsmen, entrepreneurs and consumers recognize and appreciate that meat crafted with dedication to excellence comes with a higher price tag. At the retail level, dry-aged beef garners prices up to three higher than conventionally aged beef, and depending on the quality and cut of the beef, can reach three-digit per pound prices. This difference in cost is the result of craftsmanship, weight loss during maturation, trimming and a commitment to the best possible finished product on every level.
DRYAGER™, THE FRIDGE THAT PAYS OFF
The primary advantage to in-house dry-aging is the control over the final product. Adjustable climate
parameters allow the user to create a product that is custom tailored to their tastes and standards.
Beginning with fresh, raw product and creating meat worth exponentially more, is a substantial benefit which allows DRYAGER™ products to pay for themselves. For all craftsmen of all types, using DRYAGER™ units significantly reduces costs and thus, increases profit margins while passing along savings to the customer, allowing diners the opportunity to experience the brilliance of dry-aged steak.
THE ECONOMICAL DRY-AGING FRIDGE
DRYAGER™ German-designed, engineered and manufactured products with the utmost attention
to detail and quality. One which always keeps efficiency and economy for the user at the forefront.
Conventionally aged beef, matured on the bone, has an average weight loss of about 30% over four to six weeks. The weight loss of dry-aged beef matured in a DRYAGER™ frige is only about 7-8% after four weeks of maturing and only about 12% after six weeks.
DRYAGER™ is ultimately, a money-saver for professionals,
private aficionados and consumers with superior
taste. For at-home, private and small-scale users, the
ingenious technology of DRY AGER™ is available in a
smaller unit, The DRYAGER™ UX 500. It has a capacity
of up to 44 lbs and can be installed in almost any kitchen.
DRYAGER™ has a dry-aging fridge for everyone; whether large or small, the investment directly translates to reward. For commercial and private operations, DRYAGER™ cabinets often pay for themselves in just 2 full cycles of product. These beautifully designed and crafted products are eye-catching and make an ideal showpieces for home kitchens, restaurants and steakhouses.
THE DRY-AGING FRIDGE – A MULTI TALENT
The DRYAGER™ climate-cabinets can also be used to perfectly chill wine or champagne, with a temperature range from 32° to 77°F. Thanks to active, three-point sanitation and controllable humidity, produce stays fresh longer and cabinets are well suited for the production of cured meats, and the storage and conditioning of cheeses and cigars. DRYAGER™ cabinets are truly a multi-purpose powerhouse.