THE DRY AGER IS THE BEST AID FOR BUTCHER Dry Aged Beef is a sales sling. Many butchers have the dry-ripe noble meat on offer. However, absolute precision is required

WHAT HAPPENS DURING DRY-AGING MEAT? Not only well-hung Dry Aged Beef must mature, but also the “normal” meat. For the animal to be consumed after slaughter, it needs the meat ripening. Here,

WHY DOES MEAT HAVE TO HANG? In order to make it really enjoyable, freshly slaughtered beef must “hang and mature” at cool temperatures. The effect of the centuries-old butcher tradition

HOW DOES A DRY AGING CABINET WORK? The most important thing about meat maturing is a perfect climate. Keeping this for many butchers in the past was the great difficulty.

THE PERFECT DRY-AGED STEAK Dry-Aged-Beef is considered the king’s class among the steaks. Anyone who slips during the preparation will end up with little joy with the dry-aged steak. Perfect enjoyment

MOLDS DURING MEAT MATURING Meat maturing is an organic process. In order to avoid the formation of germs or molds that are harmful to health, hygiene and storage regulations must be

SHOPFITTING – DESIGN MAKES THE DIFFERENCE Design is not just a question of taste. The zeitgeist also plays a role. This also applies to the furnishing of a salesroom. Luckily,

WHAT MAKES DRY AGED BEEF SO SPECIAL? Good dry aged beef costs money. The dried-ripened beef is considered a delicacy and this is also expressed in the price. But is it

WHAT DOES DRY AGED MEAN? Dry Aged Beef is in great demand. The trend is not only in demand among steak connoisseurs. Even in the supermarket the noble meat is

THE DIFFERENCE BETWEEN A REFRIGERATOR AND A DRY-AGING FRIDGE Tutorials are constantly found on the Internet on how Dry Aged Meat can be matured in the refrigerator. Maybe, for individual cases, this