Aging is a controlled maturation process that develops flavour and tenderness over time. During dry aging, meat is held under managed temperature, humidity and airflow conditions, allowing natural enzymes to break down proteins and fats into simpler compounds and create a deeper, more concentrated flavour. The Meatico Dry Age Meat Cabinet suits retail butchers, bistros and restaurants running dry ageing on-site. Ageing is a controlled maturation process that changes flavour and tenderness over time. With managed temperature, humidity and airflow, this cabinet holds meat through the ageing period so natural enzymatic change can deepen flavour and shape the final result.
