September 2026 | The perfect finishing touch for your meat

Discover how good meat can be transformed into an extraordinary taste experience.

Meat at its very best

Meat at its very best. Some moments of indulgence are so special that you never forget them. Dry ageing is definitely one of them. The term refers to a traditional ageing method in which high-quality meat is aged on the bone for several weeks under controlled conditions. The result: an incomparably intense aroma, a tender texture and a taste experience that goes far beyond that of ordinary meat.

What makes dry ageing so special?

Anyone who has tried dry ageing will quickly understand why this method is regarded by gourmets as the pinnacle of meat maturation. An intense flavour, impressive tenderness and a touch of craftsmanship make every steak something special.

About DryAged Master 63

Dry ageing is as simple as that

From a high-quality cut of meat to the perfect culinary delight in just a few steps.

Marinating meat

Place high-quality cuts of meat on the stainless steel grills or hang larger cuts using the meat hooks provided.

Set parameters

Set the temperature and humidity easily via the touchscreen control panel and adjust them to suit your chosen ageing project.

Relax and enjoy

The DryAged Master oversees the controlled maturing process. You can look forward to a more intense flavour and a particularly tender texture.

What foods is the DryAged Master suitable for?

The CASO Design DryAged Master is not just suitable for dry-aged beef. Thanks to precise temperature and humidity control, a wide range of high-quality foods can be stored and matured under controlled conditions.

Meat & Game

Dry Aged Beef
Ribeye
Roastbeef
Tomahawk-Steaks
T-Bone Steaks
Porterhouse steaks
Game

Other specialities

Ham
Salami
Sausage specialities
Air-dried specialities

Tip: The higher the quality of the raw material, the more impressive the final result of the ageing process is likely to be.

Full control over the ageing process

The high-quality ageing cabinets in the DryAged Master series from CASO Design are perfect for storing, displaying and ageing top-quality meat. The temperature can be adjusted electronically in 1 °C increments from 2 to 14 °C, the humidity can be finely regulated from 50 to 85 per cent, and the optimised ventilation system allows for very precise control of humidity during the ageing process. At the same time, the active fans ensure a very even temperature. This allows the prized dry-aged meat to mature under hygienically impeccable conditions, protected by triple-layered UV-resistant glass, until it has reached the desired degree of maturity. In addition, an antibacterial UV light can be switched on.

Among the DryAgern

Which DryAged Master Is Right for You?

The CASO Design DryAged Master range offers the perfect solution for every requirement – from getting started with dry aging to professional meat aging on a larger scale.

DryAged Master 63

63 Litres of Usable Capacity

Perfect for:

Beginners in dry aging
BBQ enthusiasts and steak lovers
Smaller households
Occasional aging projects

Your Benefits:

Compact introduction to the world of dry aging
Ideal for individual premium cuts of meat
Easy to operate
Professional aging conditions in a compact format

DryAged Master 125

125 Litres of Usable Capacity

Perfect for:

Ambitious BBQ enthusiasts
Regular dry-aging projects
Larger bone-in cuts of meat
Multiple aging projects at the same time

Your Benefits:

Our all-rounder for meat lovers
More space for individual aging projects
Ideal for dry aged beef, game and ham
The perfect balance of capacity and flexibility

DryAged Master 380 Pro

380 Litres of Usable Capacity

Perfect for:

Restaurants and catering businesses
Hunters and game processors
Professional users
Large quantities of meat

Your Benefits:

Maximum capacity for the highest demands
Suitable for extensive aging projects
Ideal for commercial use
Designed for professional applications

Recipe idea: Dry-aged ribeye with roasted vegetables

28 days
Maturation period

approx. 60 mins
Preparation

Serves 2
A treat

Ingredients

1 dry-aged ribeye on the bone (approx. 1–1.2 kg)
300 g small potatoes
2 carrots
1 small courgette
150 g Brussels sprouts
1 red onion
30 g butter
1 clove of garlic
Fresh thyme & rosemary
Olive oil
Salt & pepper

Preparation

Leave the ribeye to mature in the dry-ageing cabinet for 28 days at 3 °C and 75 per cent humidity.
Kartoffeln, Karotten, Zucchini, Rosenkohl und Zwiebel mit Olivenöl, Salz, Pfeffer und Thymian vermengen.
Roast the vegetables in the oven at 200 °C for about 30 minutes.Season the steaks generously with salt and sear them in a very hot frying pan for 2–3 minutes on each side
Add the butter, garlic, rosemary and thyme, and pour the flavoured butter over the meat.
Then cook the steaks in an oven preheated to 120 °C until they reach a core temperature of 52–54 °C.
Leave to rest for 5–8 minutes before carving, and serve with the roasted vegetables.

Tip from a dry-ageing expert

The longer the ageing period, the more intense the flavour. After 28 days, the ribeye develops its characteristic, slightly nutty dry-aged flavour and a particularly tender texture.