Dry-aging is one of the oldest methods of meat maturation. The process is particularly especially for beef. In dry aging, the meat is matured in the dry agers for a specific at a controlled temperature and humidity for a certain period of time. This makes it particularly tender. At the same time, the flavour is intensified. The longer the meat is stored, the the more intense the aromas become.
CASO Design offers high-quality dry agers in various sizes. The Design Design maturing cabinets with compressor technology use active fans to ensure a very uniform temperature by means of active fans and are equipped with UV-resistant insulating glass. light can be switched on. The design maturing cabinets are ideal for storing, maturing and presenting high-quality meat, maturing and presentation of high-quality meat. Due to the excellent thermal insulation, they are also economical in consumption.