Dry Age Fridges

A dry aged cabinet is a humidity-controlled fridge that can be used to dry age meats or aged cheeses, among other products. 

Dry aging is a process that  goes back thousands of years and there’s a reason it remains popular to this day. Prior to the invention of fridges, dry aging was the safest and most effective way to preserve meat. These days, the process is largely carried out to create a distinct flavour.

By hanging and storing meat in a temperature and humidity-controlled environment, the natural enzymes break down, increasing tenderness. The natural growth of yeast and bacteria also changes the flavour profile, giving it a very distinct taste. 

Not all of your customers will appreciate the flavour and premium price point of dry aged meat and cheese. However, if you run a steakhouse or high-calibre restaurant, many customers prefer their steaks aged 22 to 58 days and are happy to pay for that premium product. 

So it’s critical that you have the specialist equipment and appliances to deliver these types of dishes.

The optimal conditions for dry aging include:

• Humidity between 75% and 80%
• Temperature between 0°C and 4°C
• Fan-forced air circulating around the meat
• Optional salt block for additional flavour and dehumidification

When it comes to dry aging your meat, it's essential to have the right equipment. That's why we take pride in working closely with our customers to find the perfect dry age fridge that meets their specific needs. Whether you're a small butcher shop or a large restaurant, we have the perfect dry aging solution for you. 

What to look for in a dry aging cabinet

When looking for a dry aging cabinet, here are some important factors to consider:

1. Temperature & humidity control: The ability to control and maintain the temperature within the cabinet is crucial for the dry aging process. It is also is important to have robust humidity control to keep the meat from drying out too quickly and to prevent the growth of bacteria. For example, this Thermaster Dry Aging Chiller Cabinet has a temperature range between -2 to 8°C to simulate ideal aging conditions.
2. Doors: Doors in dry age equipment are essential in ensuring easy accessibility. Restaurant Equipment Online’s range of dry age fridges is available in single-door, and double-door options, with either a solid door or glass door, depending on your needs.
3. Air circulation: The cabinet should have proper air circulation to ensure that the temperature and humidity are evenly distributed throughout the cabinet.
4. Size: Make sure the dry aging cabinet you choose is the right size for your needs. They usually have standard depths at around 500mm and extra deep sizes at 1 meter for larger cuts of meat.
5. Material: The cabinet should be made of high-quality materials that can withstand the rigors of dry aging. Stainless steel is a popular choice as it's durable and easy to clean.
6. Brand reputation: Consider buying from a reputable brand that has a good track record of producing high-quality dry aging cabinets. At Restaurant Equipement Online, we offer only the most reputable brands, including Thermester, Williams, Butcherquip, and more!
7. Warranty: Make sure the cabinet comes with a warranty that covers any defects. All our dry agers have a warranty of at least 12 months, and some even have a 48-month warranty!

No, it’s almost impossible to dry age steak in a regular household fridge. Dry aging requires a specific temperature range and humidity levels. A regular fridge may not be able to maintain these conditions and may also have fluctuating temperatures that can affect the dry aging process. 

For best results, it is recommended to use a specialized dry aging fridge, also known as a dry aging cabinet or dry aging fridges, which has been specifically designed to maintain the ideal conditions for dry aging steak and other types of meat. 

How long can dry aged steak stay in the fridge?

The length of time that dry aged steak can stay in the fridge depends on the specific cut of meat, the desired level of dry aging, and the storage conditions. Typically, dry aged steak can be stored in the fridge for up to 90 days. The longer the steak is dry aged, the more pronounced the flavor and texture will be. It's always recommended to check the steak for any signs of spoilage before consuming it, such as an off odor or discoloration. If you notice any of these signs, it's best to discard the steak.

The length of time that dry aged steak can stay in the fridge depends on the specific cut of meat, the desired level of dry aging, and the storage conditions. Typically, dry aged steak can be stored in the fridge for up to 90 days. The longer the steak is dry aged, the more pronounced the flavor and texture will be. It's always recommended to check the steak for any signs of spoilage before consuming it, such as an off odor or discoloration. If you notice any of these signs, it's best to discard the steak.

Dry aging beef tenderloin in a commercial dry aging fridge is a process that allows you to improve the flavor, texture, and tenderness of your meat. 

To do this, you will need to select a high-quality beef tenderloin that is well-marbled. Then remove any excess fat and silverskin, and season the meat. Place the meat in the commercial dry aging fridge, which is specifically designed to maintain the ideal temperature range and humidity levels. Monitor the meat every few days to make sure that it is not developing any off-putting odors or discoloration. 

Dry age the beef tenderloin for a minimum of 7 days or longer if you desire a more pronounced flavor and texture. Finally, remove the meat from the dry aging fridge, slice it and serve it. 

Commercial dry aging fridges are specifically designed to maintain the ideal conditions for dry aging and will ensure a consistent and precise dry aging process.

If you want to dry age meat, you'll need the right equipment.

Commercial dry age fridges are specially designed to help your meat dry age properly. They're specifically built with humidity controls and temperature controls to ensure that your meat is getting just the right amount of moisture and air circulation.

Yes! if you're looking to improve the flavor, texture, and tenderness of your meat, and you're willing to commit to the process of dry aging, then a dry-age fridge can be a worthwhile investment. It can set you apart from your competitors and attract customers looking for high-quality meat.

Yes, our commercial dry age fridges are designed for easy cleaning and maintenance. They feature removable shelves, racks, and drip trays that can be effortlessly cleaned. Regular maintenance includes sanitizing the interior, inspecting components, and ensuring proper airflow. Adhering to the manufacturer's guidelines ensures longevity and optimal performance of the equipment.

Absolutely! Our fridges are designed to accommodate a variety of cuts simultaneously. You can age different types of meat together, but it's essential to ensure they are appropriately separated to prevent cross-contamination. Utilizing racks or shelves helps maximize the space efficiently.

Our commercial dry age fridges are equipped with precise temperature and humidity control systems. They have advanced cooling technology, efficient air circulation, and moisture management features. These ensure a consistent environment that promotes proper moisture loss and avoids spoilage, resulting in perfectly aged meat.

Our dry age fridges are designed with energy efficiency in mind. They use advanced insulation materials and compressors to minimize energy consumption while maintaining optimal conditions. Additionally, the precise temperature and humidity controls help avoid unnecessary energy usage, allowing for cost-effective operation.

Our commercial dry age fridges feature glass doors that allow you to observe the aging process without compromising the consistent environment. However, it's important to remember that frequent opening of the doors can affect temperature and humidity stability, so moderation is key.

Dry aging in a commercial fridge adds value to your meat, making it more flavorful and tender. It intensifies the natural flavors, improves texture, and enhances the overall eating experience. By investing in a dry age fridge, you can differentiate your offerings, attract discerning customers, and potentially command higher prices for your dry-aged meat.

A commercial dry age fridge is designed to enhance the flavor and tenderness of meat by allowing it to dry age under controlled conditions. It provides a controlled environment with precise temperature and humidity levels, resulting in the development of rich flavors and tender textures.

The ideal aging time varies depending on the type of meat and personal preference. Generally, beef is aged for 21 to 60 days, while game meats may require longer. The duration allows for enzymatic reactions to take place, enhancing flavor concentration and tenderness. Our fridges provide the flexibility to adjust conditions and experiment with different aging times.