OUR CHEF AND ARTISAN BUTCHER NETWORK
Revered professionals in pursuit of excellence
WHAT ARE THE PROS SAYING?
Let’s listen to them
Every business is different, but for any food business to be successful, the key is providing quality product offering and excellent service to customers in a consistent manner.
Successful chefs, restaurant operators, butchers and food retailers might have different concepts as well as focal products, but when it comes to dry aging, quality, consistency, and safety is what they expect and what helps them stand out from the crowd.
At DRYAGER, we happen to work with some of the best professionals in their respective fields. Here is an overview of some of them, and a glimpse of who they are and what DRYAGER brings to their respective businesses.
Mary Heffernan, Five Marys Farm - Fort Jones, CA
Focal products: Black Angus cattle
WE LOVE TO USE OUR DRYAGER UNIT
The quality of meat, where the cut comes from on the animal,
and what cooking method you choose all play a part in the tenderness
of the meat. DRYAGER devices makes an awesome in-home
or commercial unit that allows anyone to dry-age meat right in
their home in a way that makes storing and aging beef feasible
All of our meat we sell at Five Marys already benefits from a dry-age „on the rail“ immediately after harvest for 21-28 days.
But we love to use our DRYAGER unit at home to experiment with even further aging and tasting the differences in certain cuts over others. The more clean, white fat in a cut, the better the dry-aging process works and the better the FLAVOR!
Rob Levitt - Chicago, IL
Head Butcher & Chef
Publican Quality Meats
Focal products: Beef, Pork, Lamb
THE STUNNING LOOK OF THE CABINETS
At publican quality meats, we take great care to source the best local meats available to us. Working with the DRYAGER cabinet gives me the piece of mind that our meats are being Dry Aged properly. It‘s fun to see the aging process and the stunning look of the cabinets has become a focal point of our butcher counter.see video
Heather Thomason - Philadelphia, PA
Primal Supply Meats
Focal products: Beef
SOME OF THE BEST I‘VE EVER TASTED
I am very happy with the initial results of aging our beef in the DRYAGER cabinets. The control and consistency is remarkable, and beyond the increased tenderness I expect to achieve in this process, I found the dry-aged beef fat to be clean, yet complex in flavor - some of the best I‘ve ever tasted.see pictures
Shola Olunloyo, Studio Kitchen - Philadelphia, PA
Chef & Culinary Consultant
Focal products: Vegetables, charcuterie, fish and meats
EFFECTIVE & ACCURATE TECHNICAL SOLUTION
The DRYAGER cabinet is the single most cost effective and accurate
technical solution to in-house dry aging in small restaurants,
Butcher shops and other non industrial production Dry
Aging operations. From an independent operator’s perspective,
the benefits are complete control of your aging and curing
processes along with a completely justified return on investment
in comparison to the cost of sourcing dry aged meats.
Clever chefs also have the opportunity of using the DRYAGER cabinet’s precise moisture removal function as an application for various items in modern culinary processes.
Josh Niland, Saint Peter - Sydney, Australia
Fish monger, chef and author Focal products: Fish
ALLOWS US TO HAVE GREAT SUCCESS
The DRYAGER cabinets have proven to be an exceptional inclusion to our dry aged fish program we have at Fish Butchery. What has been most exciting for us is the use of the open shelving within both cabinets for dry ageing flounder, flathead & small mackerel. It allows these small fish to be well ventilated & the controls of the cabinet allows us to have great success conditioning the texture internally whilst improving the skin as well. The results we have seen over the past months are extraordinary and as we continue to work with DRY AGER we hope to see even greater outcomes for fish.
Rich Rosendale, Rosendale Collective - Leesburg, VA
Certified Master Chef
Focal products: Beef
YOU CAN’T GO WRONG WITH DRYAGER UNITS
For the ultimate precision and elevated craftsmanship, you
can’t go wrong with DRYAGER units. It is a staple at the Rosendale
Collective Culinary Lab and Roots 657 for aging locally-sourced
meats and this powerful technology has made all the difference.
From a company also built on combining innovation and cutting- edge technology with classic techniques, we admire the art these machines have given to the world of dry aging.
Marcos Campos, Porto Chicago - Chicago, IL
Partner & Executive Chef
Focal products: Fish
IT HELPS PEOPLE SEE THE QUALITY
The DRYAGER device is perfect for our restaurant, especially because it
is normally used for meat, beef, pork, but in our case, at Porto,
we dry age seafood and fish that we bring directly from Spain.
Especially when working with fish and dry aging fish, it is really,
really important how clean these machines are; you will get
more weight and yield than would get with any other dry aging
To have a beautiful piece, like the DRYAGER unit, that showcases what we do … people want to see the product inside, know the story behind it and see how we work with it. The DRYAGER cabinet is pushing us more and more because it helps people see the quality of the product we serve.
AWARDS FOR DRYAGER
SUPERIOR QUALITY RECOGNIZED WITH MANY PRESTIGIOUS PRODUCT AWARDS