DryAged Master 63
Maturing cabinet with compressor technology
Protection against UV radiation, 3-layer UV glass
Adjustable humidity from 50 - 85%
Antibacterial UV light and activated carbon filter
Incl. Racks and hangers with meat hooks (made of stainless steel)
Temperature electronically adjustable from 2 - 14 °C (in 1 °C steps)
Manufacturer information
Manufacturer:
CASO GmbH
Raiffeisenstraße 9
Arnsberg, North Rhine-Westphalia, DE, 59757
Contact:
info@caso-design.de
Safety information
Please follow the instructions in the user manual.
CASO Design DryAged Master 63 – Your Gateway to the World of Dry Aging
With the CASO Design DryAged Master 63, you can bring professional meat aging to your home in a compact format. This high-quality aging cabinet was specially developed for the controlled dry aging of premium meat and offers optimal conditions for barbecue enthusiasts, steak lovers, and ambitious home cooks.
For decades, dry aging has been one of the most popular methods for enhancing the aroma, tenderness, and flavor of high-quality cuts of meat. During this traditional aging process, the meat loses moisture in a controlled manner, which concentrates the flavors and creates a particularly tender texture. The result is a distinctive taste experience that is otherwise often found only in top-class steakhouses.
With its compact 63-liter capacity, the DryAged Master 63 is ideal for smaller households, beginners, and anyone looking to gain their first experience with professional meat aging. Thanks to the intuitive temperature and humidity controls, optimal aging conditions can be easily set.
CASO "DryAged Master 63" – Highlights:
- High-quality maturing cabinet with compressor technology
- For storing, presenting, and maturing high-quality meat
- Usable volume of 63 liters
- Temperature electronically adjustable from 2 to 14 °C (in 1 °C increments)
- The achievable value inside cannot exceed the ambient temperature at the installation location
- Humidity inside adjustable from 50 to 85%
- Active fans for a very uniform temperature
- Intuitive operation via touch control panel
- 3-layer UV glass
- Lockable by integrated lock
- Switchable interior lighting
- Switchable, antibacterial UV light
- With built-in activated carbon filter
- Incl. grids and hanging rack with meat hooks (made of stainless steel)
Professional Aging Conditions in a Compact Space
Despite its compact size, the DryAged Master 63 offers everything needed for successful meat aging. Whether it’s a high-quality ribeye for your next barbecue, a special tomahawk steak for guests, or your first dry-aging projects: This unit creates optimal conditions for exceptional flavor experiences right in your own home.
For beginners in particular, the DryAged Master 63 offers the opportunity to explore the world of dry aging without taking up much space. Thanks to its compact design, the unit fits easily into smaller kitchens, utility rooms, or outdoor grilling areas. This allows you to enjoy maximum control over the degree of aging, flavor, and quality of your cuts of meat and experience steakhouse-quality right at home.
What Can You Age in the DryAged Master?
The CASO Design DryAged Master is not only suitable for Dry Aged Beef. Thanks to precise temperature and humidity control, a wide range of premium foods can be stored and refined under controlled conditions.
Meat & Game
- Dry Aged Beef
- Ribeye
- Roast Beef
- Tomahawk Steaks
- T-Bone Steaks
- Porterhouse Steaks
- Game Meat
Additional Specialties
- Ham
- Salami
- Cured Sausages
- Air-Dried Specialties
- Individual Aging Projects
Tip: The higher the quality of the raw product, the more impressive the final aging result can be.
Dry Aging Made Easy
From premium cuts of meat to exceptional flavor in just a few simple steps.
Place the Meat Inside
Position premium cuts of meat on the stainless steel shelves or hang larger cuts using the included stainless steel meat hooks.
Adjust the Settings
Easily set the desired temperature and humidity levels via the intuitive touch control panel to match your aging project.
Age & Enjoy
The DryAged Master takes care of the controlled aging process. Enjoy a richer flavor profile and exceptionally tender texture.
Frequently Asked Questions About Dry Aging
-
Is Dry Aging Suitable for Beginners?
Yes. Thanks to precise temperature and humidity control as well as the intuitive touch control panel, the CASO Design DryAged Master is suitable for both ambitious beginners and experienced users.
-
How Can I Prevent Mold Growth?
Consistent and controlled conditions are essential for successful meat aging. The DryAged Master supports the aging process with precise temperature control, adjustable humidity levels, active fans for even air circulation, an integrated activated carbon filter, and switchable antibacterial UV light. For optimal results, we recommend using high-quality cuts of meat.
-
Do I Need a Water Connection?
No. Thanks to the integrated H₂O reservoir, DryAged Master models only require a standard power outlet. A separate water connection is not necessary.
-
Which Cuts of Meat Are Best Suited for Dry Aging?
Premium cuts such as ribeye, roast beef, tomahawk, porterhouse, and T-bone steaks are particularly popular for dry aging. As a general rule, the higher the quality of the meat, the more impressive the final result will be.
-
How Long Should Meat Be Aged?
Many users prefer aging periods of 21 to 42 days. The longer the meat is aged, the more intense the characteristic dry-aged flavor becomes. The ideal aging time depends on the specific cut of meat and personal taste preferences.
-
Can I Also Age Game Meat or Ham?
Yes. The DryAged Master is not only suitable for Dry Aged Beef, but also for game meat, ham, and a wide range of other specialty products. The adjustable temperature and humidity settings allow for a variety of aging and curing projects.
-
What Makes a DryAged Master Different from a Regular Refrigerator?
A conventional refrigerator is not designed for the controlled aging of meat. In contrast, the DryAged Master features adjustable humidity levels, precise temperature control, active air circulation, an activated carbon filter, and UV light. Together, these features create ideal conditions for the storage, presentation, and aging of premium meat products.
-
What Are the Benefits of the Activated Carbon Filter and UV Light?
The integrated activated carbon filter helps maintain a clean interior environment. The switchable antibacterial UV light provides additional support for hygienic conditions throughout the aging process. Together, these features help create optimal aging conditions for premium cuts of meat.
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
Is a DryAged Master Worth It?
Enjoy steakhouse quality at home.
Dry Aged Beef is one of the most exclusive meat specialties available. As a result, prices at butcher shops and steakhouses are often significantly higher. With your own DryAged Master, you take control of the aging process and refine premium cuts of meat according to your personal preferences.
Example Calculation:
Dry Aged Ribeye from a specialty retailer:
approx. €60-80 per kg
High-quality raw meat:
approx. €25-40 per kg
Potential savings:
often €20-40 per kg, depending on meat quality and source
With an example saving of €30 per kg, the investment in a DryAged Master 63 could pay for itself after approximately 33 kg of self-aged meat.
For many BBQ enthusiasts, this can be achieved with just a few larger aging projects each year.
Your Benefits at a Glance
- Steakhouse-quality results at home
- Full control over aging level and flavor
- Customize premium cuts to your personal taste
- Ideal for beef, game meat and ham
- Professional aging conditions at the touch of a button
- A long-term investment for passionate food lovers
Questions About Dry Aging?
Not sure which model is right for your needs or have questions about meat aging? Our service team will be happy to assist you personally.
Online Shop Hotline
Mon – Thu: 8:00 a.m. – 6:00 p.m.
Fri: 8:00 a.m. – 5:00 p.m.
Sat: 10:00 a.m. – 2:00 p.m.
+49 (0) 40 22 63 07 067
Compare with similar products
|
Item |
|
|
|
|---|---|---|---|
|
Price |
Price
€ 1,099.00*
€ 1,000.00* after Cashback
|
Price
€ 1,699.00*
€ 1,400.00* after Cashback
|
Price
€ 3,199.00*
€ 3,000.00* after Cashback
|
|
Volume |
63 l |
125 l |
380 l |
|
Weight |
41,4 kg |
57,4 kg |
104,0 kg |
|
Temperature range (°C) |
2 - 14 |
2 - 14 |
2 - 14 |
|
Humidity |
50 - 85 % |
50 - 85 % |
50 - 85 % |
|
Annual consumption |
190 kWh/a |
200 kWh/a |
290 kWh/a |
|
cable length |
150 cm |
150 cm |
150 cm |
|
Dimensions with handle (WxHxD mm) |
395x875x595 |
595x825x640 |
595x1860x740 |
|
Internal capacity (WxHxD mm) |
310x480x370 |
515x593x447 |
495x1600x532 |
|
Call to action |
Add to basket | Add to basket | Add to basket |