Dry Age Cabinets

Our Dry Age Cabinets mature the meat for a long time by humidity, air circulation and temperature co The meat feels hard and dry and looks black.

In Dry Age Cabinets the meat is matured for a long time with the humidity, air circulation and temperature controlled. This evaporates the moisture in the meat and the muscles are discomposed by it's natural enzymes. But appearances are deceptive: if you cut the meat, the inside is bright red and butter soft!