Since 2014, the Swabian company Landig DRY AGER has been producing meat maturing cabinets of the highest quality. Dry aging is the oldest method of meat maturing. The meat is hung on the bone for a certain period of time at a controlled temperature, humidity and air quality. The result is an inimitable, intense aroma. No carnivore should miss out on this!
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DRY AGER
DRY AGER
8 good reasons for the DRY AGER:
➊ The first affordable professional full-ripening cabinet for home use
➋ Highly precise, sophisticated technology
➌ Refining ensures an inimitable, intense aroma of the meat
➍ Timelessly modern, well thought-out design
➎ Humidity can be regulated without a water connection
➏ Even with large fluctuations in the ambient temperature, always a perfect microclimate inside,
optimal air flow and continuous disinfection
➐ Weight loss during ripening is considerably lower than in most other ripening cabinets on the market
➑ Real all-rounder with perfect UV protection and micro-temperature control
DRY AGER: Innovation in manufacturing quality from Landig
It is the coup from Landig: the DRY AGER full-aging professional cabinet for household and business use. With it, Manfred Landig's sons, Aaron and Christian, have reached a new milestone on the way to exceptionally good meat flavor.
As enthusiastic cooks and grillers, the brothers started with the first prototypes in 2011. Despite numerous setbacks and new starts, they stuck with an iron will to their idea of producing a dry aging cabinet that works as well as it looks. Together with two butchers and a food laboratory, they finally managed to set new standards in design and technology with the DRY AGER - and at a price that makes it highly lucrative for businesses and absolutely affordable for private users .
Mature: Dry aging at home!
Dry aging of meat is the oldest method of aging meat . The meat is hung on the bone for a certain period of time at controlled temperatures, humidity and air quality. It is allowed to mature in peace and instead of being wrapped in airtight plastic wrap, it is allowed to do what meat likes best: it is allowed to breathe.
In return, the dry-aged meat refined in this way gives us an inimitable, intense aroma and a consistency that has nothing in common with a "normal" piece of meat. It's no wonder that dry-aged beef is considered by connoisseurs to be "the premier class of steaks" .
Beef is best suited for dry aging , especially the backs of freshly slaughtered heifers and young female cattle. The meat is extraordinarily tender because it has a considerable fat cap and a particularly high intramuscular fat content.
And the more time a piece of meat spends in the DRY AGER aging cabinet, the more intense the flavor becomes. During this time, the dry aging cabinet smells of ham and musk, of freshly baked yeast plait, hoarfrost and a little bit of wool socks.
The dry-aged meat becomes black on the outside like black pudding and hard like bread crust. Finally, this dark crust is cut away, the meat is removed from the bone or sawn into steaks and the dry-aged beef is prepared on the grill or in the pan - like a normal steak.
The only difference is that it has nothing in common with a normal steak: the consistency is firm, and the aroma and taste are reminiscent of nuts and butter. The secret: oxygen, which tickles the meat's natural enzymes - and time. Time that has turned the meat into a completely rounded flavor powerhouse, without even the hint of a metallic note.
DRY AGER® maturing cabinet – The original
It doesn't get any better than this: FIRE&FOOD chef Elmar Fetscher has been swearing by the DRY AGER Original ripening cabinet for years!
DRY AGER's mission: to develop an affordable, fully ripening professional cabinet that does not require a water connection and looks as good as it works. Timelessly modern design on the outside - high-precision, sophisticated technology on the inside, protected by five utility models. Craftsmanship meets high-tech.
Produce dry aged beef, dry aged pork, ham or salami.
To protect the valuable contents from harmful UV light, the insulated glass door of the DRY AGER Premium is tinted (metal-coated).
The meat matures on the bone in the ripening cabinet at approx. 85% humidity and a temperature of 2 °C. The precise electronic control of the DRY AGER ensures that the temperature is maintained at a constant level, which can be regulated in exact 0.1 °C increments.
Thanks to HumiControl®, the humidity can also be regulated with high precision from 60% to 90% - without the need for a water connection.
This, together with the integrated DX AirReg® system, ensures a perfect microclimate inside, optimal air flow and continuous disinfection, even with large fluctuations in ambient temperatures. The DRY AGER Premium is the world's only ripening refrigerator with an activated carbon filter and an active UVC disinfection box, which completely disinfects the air in the cabinet once a minute. Dangerous bacteria and germs don't stand a chance here.
The weight loss of beef due to aging on the bone is only around 7-8% after 4 weeks of aging in the DRY AGER Premium and around 12% after 6 weeks. These values are considerably lower than in most other aging cabinets on the market.
The DRY AGER ripening cabinet is not only suitable for the production of dry aged beef . It can also be used for storing and ripening salami, ham and other types of meat, as well as for storing cheese . Even fish is no problem and produces fantastic results.
The more time a piece of meat spends in the DRY AGER ripening cabinet, the more intense the flavor.
The DRY AGER can also be used for storing and maturing salami, ham and other types of meat as well as for storing cheese.
The DRY AGER features at a glance:
Completely disinfected every minute
The DX 500® Premium is, alongside the DX 1000® Premium, the only professional ripening cabinet in the world with an activated carbon filter and an active UVC disinfection box, which completely disinfects the air in the cabinet once a minute, so dangerous bacteria and germs have no chance.
Highly precise humidity control
Thanks to HumiControl®, the humidity can also be precisely regulated from 60% to 90% in 0.5% increments, just like with the large DX 1000® Premium, without a water connection and without a water tank. Together with the integrated DX AirReg® system, this always ensures a perfect microclimate inside, optimal air flow and continuous disinfection, even with large fluctuations in ambient temperatures.
Micro-control of temperature
When dry aging, we recommend that the meat be aged on the bone, at approx. 82 - 85% humidity and a temperature of 1 to 2 °C. The precise electronic control of the DRY AGER DX 500® Premium ensures that the temperature is maintained at a constant level, which can be regulated in exact 0.1 °C increments from 0 to +25 °C.
Surprisingly low tire loss
The weight loss of beef (fresh meat) due to maturation on the bone is only around 7-8% after 4 weeks of maturation in the DRY AGER® DX 500® Premium and around 12% after 6 weeks. These internal measurement results are considerably lower than in most other maturation cabinets on the market - another argument in favor of the DRY AGER®!
The all-rounder
The DRY AGER® is not only suitable for the production of dry-aged beef. Thanks to the individually adjustable temperature and humidity values, it can also be used for maturing and storing sausage products such as salami, ham and other types of meat, as well as for storing cheese.
Perfect UV protection
To protect the valuable contents from harmful UV light, the insulated glass door of the DRY AGER, which is held by an elegant stainless steel frame, is tinted (metal-coated).
Practical DRY AGER accessories:
The DRY AGER can be supplemented with additional accessories, depending on your personal requirements and preferences. You can also buy additional salt blocks here in the FIRE&FOOD shop. Take a look at what else you need for your DRY AGER - be it a practical slide-in rack, floor rack, wall bracket or other useful items.
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The weight loss of beef due to maturation on the bone is only about 7-8% after 4 weeks of maturation in the DRY AGER Premium and about 12% after 6 weeks.
“Meat Pope” Lucki Maurer is also a fan of the DRY AGER and regularly holds meat seminars, which can be booked HERE .
