There are several different types of maturing , each with specific approaches and distinct benefits. The most common variants include dry maturation and wet maturation. - Dry-aging involves exposing raw meat to air in a controlled environment , where temperature and humidity are precisely regulated. The duration of dry aging varies depending on the type of meat and personal preferences, but can last from a few days to several weeks. The maturing cabinet allows you to establish all these parameters so as to guarantee an environment suitable for the maturation of the raw material . - Wet maturing , on the other hand, involves immersing raw meat in a solution of water and salt or other ingredients, such as vinegar or wine. This process helps break down muscle fibers and soften them . In this type of preparation, a few hours in the maturing cells are sufficient to obtain excellent results.