Dry aging involves placing beef carcasses or large cuts of beef in beef aging cabinets controlled by constant temperature and humidity without any packaging. It uses the natural enzymes of the beef itself and the action of external microorganisms to increase the tenderness, flavor, and juiciness of the beef, so that the beef presents the most perfect taste. The reason why aging can enhance the flavor of beef is because the beef quickly decomposes protein and secretes enzymes when exposed to air, causing the beef to produce a fermented flavor like mellow wine.

Dry aging cabinets are usually used to mature high-end beef. They can also be used to mature pork, bacon, fish, ham, sausages, cheese and other products. The aging time is determined by personal taste. The aging time of beef ranges from 20 to 45 days. The actual temperature, humidity, and aging time during aging vary depending on the condition of the raw meat, the local climate, and the chef’s personal preference.

The optimal dry aging time varies based on personal preference and desired flavor intensity. From the 11th day of aging, the real flavor of beef will begin to develop, and as the aging time increases, the flavor becomes more intense. Usually best at 35-45 days, ranging from subtle nutty flavor to rich blue cheese flavor. But some enthusiasts may extend the process longer to get a more pronounced flavor.

suhu: 0-4℃ constant temperature (larger imported compressor) uses a larger compressor to cooperate with the ice water in the evaporator to ensure that the temperature is within an absolutely constant range.

Kelembaban: 50-80%, unique humidity control system, through three years of research and development, using an extra-large fin evaporator and compressor start-stop time system to achieve precise humidity control.

Wind speed: 0.5-2m/s. The combination of brushless motor fans and complex duct systems ensures that the fans on each floor can operate at 0.5-2m/s.

You can look at the outside of the meat or smell it. After about a week a crust will form on the outside and it should look dry and textured. This is normal and ideal. The meat should have a strong beef aroma without any unpleasant odor. Additionally, the outer color of the meat may become darker, but the texture will become more tender.

Our dry aged fridge are available in a variety of sizes, from compact steakhouses to large hotels, you’ll find the perfect product here. In addition, you can put forward your needs and we can also calculate the most suitable size for you. The specific degree of loss depends on different foods, humidity, temperature and time. But for beef, the loss is only 7%-8% in about 4 weeks.

Under normal circumstances, a layer of white and fuzzy mold will appear on the surface of mature meat. These molds have a positive impact on the aging process, giving the meat a richer and more complex flavor. But it is worth noting that if black or green mold appears, it may be poisonous mold.

Our dry ageing fridge are built with durability in mind, but there are some wearing parts that you’ll need to replace regularly to ensure you get optimal ripening conditions, such as UVC germicidal lamps and fans.

In fact, our beef cabinets can last for decades with professional use. At the same time we have one year warranty.

Meat often develops a crust (film) on the outside as it matures, and you’ll want to trim this off to ensure you get the best flavor. If left on, it will become difficult to cook and chew.

If you encounter urgent problems, you can call directly: +86 13265320092, or send questions to [email protected], our customer support team is always available to help you. We provide detailed manuals and remote video assistance to promptly troubleshoot and resolve any technical issues, ensuring your operational downtime is minimized.