Our dry aged beef is hung up in our dry aging cellar for a minimum of 21 days, where it is exposed to steady humidity and optimal air quality. This allows the meat to mature, rest and reach its highest possible grade.
NOTE: The Dry Ager DX 1000 is the first dry aging fridge worldwide that combines an activated carbon filter with an active UVC-ventilateddisinfection system, which sterilises all of the air in the fridge every minute. As a result, germs and bacteria don’t stand a chance.