The Dry Aging Cabinet to set you apart from the crowd

Looking for a unique point-of-difference? Dry Age to perfection with the Dry Ager DX1000 Meat Maturing Fridge.

Storing and dry-aging meat is a proven method to maximise a product’s consistency and intensify its flavour. All fresh meat is aged at least a few days, but dry-aging extends this period to 4-6 weeks to achieve the perfect steak. With no extra expertise or effort required, and with just a little more time, your product (and business) can elevate to a higher standard than your competition.

Many restaurants and businesses use a cool-room to store and age their meat. Cool-rooms actually over-dry the meat as the temperature cannot be controlled efficiently and is often too cold. This leads to the fat of the meat cracking, thick dried out crusts and lower fermentation. Importantly, the enzymes are unable to effectively breakdown the muscle tissue, meaning a juicy, melt-in-your-mouth steak is unachievable.


So how does a dry-aging cabinet improve your meat products?


Viking’s dry-aging cabinets offer full control of temperature (in precise 0.1°C increments) and humidity (between 60-90%). This takes the guesswork out of producing a quality steak, leading to consistent, high standard results. We suggest a temperature of 2°C and a humidity setting of 85% for the most tender, flavoursome beef.  The longer the meat is stored, more intense flavours are produced and the softer it becomes.


Preparation is very simple, with multiple beef saddles hung or stored on the bone to do its own work. Adjustable shelves and hangers maximise storage space for added quantity as well as quantity. Once the aging process is complete, the thin crust is trimmed off, de-boned or can be cut into individual steaks for cooking or single serve vacuum packages for sale.


In addition to adding value to your business through higher product standards, a dry-aging cabinet can become a focal point of your retail operation. A large, brightly lit fridge full of quality beef evokes a sense of professionalism and excellence, and illustrates the effort and expertise that is ingrained in each product.


Viking guarantees the amazing flavours that are self-produced by using a dry-aging cabinet will transcend any other beef prep method you currently use (or don’t use). The variable cabinet sizes cater to a range of food businesses including restaurants, artisan meat suppliers and even home beef enthusiasts.