Start with your weekly intake × target aging days. Example: 40–60 kg per week on a 35-day program calls for a cabinet that can hold whole primals with 20–30% free space for airflow. Over-filling reduces consistency and increases trim loss.

Look for digital precision that maintains 0–4 °C and 75–85% humidity with stable lateral airflow. More advanced fan and dehumidification control reduces waste and ensures even crust formation.

Stainless steel interiors, UV-C sterilisation, antibacterial filters and removable drip trays reduce contamination risk and simplify cleaning. If using front-of-house, also check compressor noise levels and glass door fog resistance.

Hanging rails are best for whole primals and large cuts; shelves suit steaks, sausages, cheeses and mixed products. Double-door models increase display width, acting as both storage and marketing feature.

Confirm power requirements (many single-door models run on 10A plug, larger double-door units may require higher load). Check HACCP compliance, plan installation space for ventilation and cleaning, and consider floor load for heavy cabinets.

Yes. Units with quiet compressors, UV-tinted glass and LED lighting are specifically designed to showcase marbling and colour, helping you upsell premium dry-aged cuts.

Common programs run 21–60 days. Extended aging of 90+ days intensifies flavour but requires stable control to avoid excessive trim loss.

Most modern units have built-in humidity systems and do not require direct plumbing, simplifying installation. Always confirm in the technical specs of your chosen model.

Typical combined loss from moisture and trim is 15–25% depending on program length. Stable airflow and disciplined trimming practices help minimise waste.

Entry-level models start at $1,170+GST. Large double-door professional cabinets with advanced UV and filtration can exceed $37,500+GST.