Dry Ageing

Explore Premium Dry Ageing Cabinets
Discover the art of dry ageing with our state-of-the-art cabinets, designed to enhance the flavor and tenderness of your meats. Perfect for chefs and restaurateurs, our selection caters to all your commercial kitchen needs across Australia.

Frequently Asked Questions
Q1: What are the benefits of dry ageing meat?
Dry ageing meat concentrates and enhances its natural flavors and tenderizes it, making for a superior taste and texture. This process allows for the breakdown of muscle fibers and connective tissues, resulting in premium quality cuts.
Q2: How long should meat be dry aged?
The optimal period for dry ageing meat typically ranges from 21 to 45 days. However, depending on the type of meat and desired flavor profile, some cuts may benefit from being aged longer under controlled conditions.
Q3: What features should I look for in a dry ageing cabinet?
Key features to consider include precise temperature and humidity controls, UV sterilization, adequate airflow, and durable construction. These elements help ensure the meat ages perfectly and stays safe from bacterial growth.