Commercial Dry Aging

Explore Top Commercial Dry Aging Cabinets
Unleash the full potential of meat aging with our state-of-the-art commercial dry aging cabinets. Designed for efficiency and reliability, our selection caters to all Australian businesses looking to elevate their culinary offerings.

Frequently Asked Questions
Q1: What are the benefits of using a commercial dry aging cabinet?
Commercial dry aging cabinets intensify flavor and improve the texture of meat by controlling humidity and temperature, resulting in a premium, naturally tender product. Perfect for steakhouses, restaurants, and caterers aiming to offer exceptional quality dishes.
Q2: How long does meat need to be dry aged?
The optimal aging period depends on the type of meat and desired flavor profile, typically ranging from 21 to 45 days. Our cabinets provide precise controls to cater to various aging durations and requirements.
Q3: Are your commercial dry aging units suitable for different types of meat?
Yes, our dry aging cabinets are versatile and suitable for a variety of meats including beef, lamb, and pork. They ensure consistent results, enhancing any meat type you choose to specialize in or explore.