Profit Power: Seven Strong Reasons to Choose the Original DRY AGER Aging Cabinet
Refine and market the world’s finest meat commercially – with the DRY AGER® Aging Cabinet for butchers, restaurants, steakhouses, hotels, and meat counters.
1. The World’s Finest Meat
Those with a long-standing appreciation for quality still remember: only meat that has been carefully dry-aged in the open air becomes truly tender, juicy, and rich in flavor. Fortunately, butchers, meat specialists, culinary enthusiasts, and chefs have rediscovered these authentic delights—thanks in part to the global success of the original DRY AGER® Aging Cabinets. Whether it’s beef, pork, lamb, game, or poultry, dry-aged cuts deliver superior flavor and texture—from steaks and braised roasts to schnitzel, carpaccio, and tartare. The result is a nutty, intense taste profile, far removed from the metallic, sour notes typical of wet-aged meat in vacuum packaging. The world’s finest meat commands a premium price—and turns a strong profit.
2. The Perfect Customer Magnet
A stylish, eye-catching DRY AGER® Aging Cabinet placed in a butcher shop, dining area, hotel lobby, or next to your in-store meat counter is far more than just a visual highlight. With its premium meat cuts displayed behind the slightly tinted, metallic-coated glass, it commands attention—like a vault showcasing crown jewels—and promises an exceptional meat experience. The modular interior design even allows for personalized cuts labeled with name tags, giving each customer the opportunity to watch their very own Dry Aged steak mature over time. This creates a strong emotional connection between you and your guests or customers.
3. Rapid Return on Investment
Compared to other professional systems, the surprisingly affordable purchase price of the DRY AGER® Aging Cabinets pays for itself in no time. The profit margins between raw meat procurement and the premium prices achievable for dry-aged products are legendary. Thanks to the extremely low weight loss during the aging process, your investment is quickly recouped: the DRY AGER® DX 1000 Premium S requires just two months of operation—at full capacity and a four-week aging cycle—to fully pay for itself. After only two to three sold-out loads, you’re already on the road to profit.
4. The Original from Swabia
Only our meat aging cabinets from Bad Saulgau in Swabia are entitled to carry the protected DRY AGER® brand name. Its award-winning design, exceptionally safe and hygienic operation, and intelligent hanging and shelf system—combined with top-tier quality made in Germany and an attractive purchase price—have made DRY AGER® the global market leader. A decisive advantage for your profitability: no other professional aging system offers such low weight loss. For beef, it’s only about 7–8% after 4 weeks and approximately 12% after 6 weeks. For pork, it’s just 9–10% after 3 weeks. Other systems can lose up to three times as much product during the drying process!
5. Meat Refinement with Maximum Safety
Whether it’s up to 100 kg of beef loins—whole or halved—hanging in the DRY AGER® DX 1000 Premium S, or 20 kg of pre-portioned cuts placed on shelves in the compact DX 500 Premium S, no other aging system offers the same level of contamination safety as our original aging cabinets. Innovative technologies such as the antibacterial interior coating with silver ions, intelligent regulation of air circulation and constant humidity via the DX AirReg® system, and the HumiControl® feature, combined with discreetly integrated UVC sterilization, ensure clean and mold-free premium-quality results. DRY AGER® Aging Cabinets are so hygienic that you can even produce cured hams and sausages—from traditional coarse-ground varieties to fine Italian salami—and dry-age fish with complete confidence.
6. Plug & Play – No Fixed Water Connection Required
Unlike many other systems, the DRY AGER® Aging Cabinet is a true plug & play solution: simply unpack, place it near a standard 230-volt outlet, plug it in—and you’re ready to go, thanks to the fully automated SmartAging® technology. Dry aging at the push of a button, with preset programs for every type and intensity of aging. Your meat aging business requires neither high-voltage power nor a fixed water connection, making the DRY AGER® Aging Cabinet significantly safer than units with bacteria-prone water tanks. And it’s quiet, too—quieter than the conversations of your customers or guests.
7. Low-Maintenance, Reliable Performer
At the Landig Service Center in Bad Saulgau, there’s always something going on—except repair requests. DRY AGER® Aging Cabinets have been operating reliably for years across the globe, with virtually no technical issues. Apart from the occasional replacement of a UVC bulb or activated carbon filter, they require no regular maintenance. The integrated SmartAging® pre-cleaning program assists with disinfection at the end of each aging cycle. And if a problem ever does arise: the 24-hour emergency hotline provides immediate access to expert support—anywhere in the world.
If you want to dive deeper into the topic of dry aging in the restaurant industry, take a look here: DRY AGER® in the Restaurant
Interested in learning more about the unique SmartAging technology? Then you’re in the right place: Why SmartAging Is the Superior Way to Dry Age
You might also find this interesting: Store Design – Where Design Makes the Difference
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