Reviews

“Discover your spiritual side – with homemade salami! Let others do yoga, we sit in front of the “Dry Ager” and experience with our sausages how we mature internally. And enlightenment comes at the latest at dinner – promised!”

Maturity test passed with flying colors!

With the “ Dry Ager” you can condition meat without foreknowledge!

Almost four weeks long in the “Dry Ager”, the first conditioning fridge for your home. Terrific fun and terrific taste!

The best present for men in the world!

Read here the whole story about the DRY AGER® and the people behind it.

BEEF! writes: There can only be one meat: beef, dry-aged. And there can be only one refrigerator: our “Dry Ager”. For home, forever, for you!

The Dry Ager meets the requirements of the method of dry aging, to process meat in its highest level to the point.

Me as meat  expert convinced the result and functioning of the Dry Ager team absolutely.

We have the DRY AGER since 2 months. Very good service from order to delivery. After the first 5-week maturation of a bovine spinal we were very happy with the result. The maturity cabinet is very easy to clean and disinfect. Then also true with the hygiene is perfect. The volume is very low. Highly recommended.

The Dry Ager is absolutely top in the application and care.
We have him in our Weber Store in Kassel constantly in use and it runs faultlessly.
Top! So goes Qality.

We can only recommend the dry ager ….
Klaus Breinig

Dry aging, or traditional “hanged well”, has been celebrated by my father and grandfather. The Dry Ager has made our Landsberger meat delicacies even better. The result is so convincing that we have already ordered the third Dry Ager within three months!

We have been using the Dry Ager at our Carlsplatz in Düsseldorf for two months now and are very excited about it! Not only that we can still refine some of our products, but our customers love to see how the meat develops in the Dry Ager.

With the DRY AGER® cabinet, I have the opportunity to age a good piece of meat at home according to my taste. What’s special about it is that I can customize the aging process with my own settings. With the Smart Aging System, I can also rely on the expertise of other experts and enhance any food with the aging programs. I’m a DRY AGER® fan because the quality and results convince me.

I’ve already aged several (half) beef loins. The handling is very simple, the device does everything on its own. The meat becomes very tender, meeting my expectations.

My DRY AGER cabinet has been in use for almost a year now and has exceeded all expectations. The best result I’ve achieved so far was with roast beef aged for 75 days. I always follow the recommendations in the “Bible” when selecting programs and have not been disappointed yet. Even though it’s a larger investment, I would choose to buy it again and again. Thank you for this fantastic device.

I purchased the DRY AGER® DX 500 Premium S as an ambitious home cook. I can absolutely recommend it, as it allows you to uniquely enhance products and experiment boldly. So far, all results have been fantastic. The Dry Aging Bible is also a great addition for this purpose. Sensational product – thank you very much!

Thanks to my own DRY AGER® cabinet, I can now finally source regional products and achieve perfect aging results at the same time. Between projects, the aging cabinet also works excellently as a wine cooler, providing the perfect beverage accompaniment while preparing and enjoying meals.

Dear DRY AGER Team, the DRY AGER® cabinet is simply a true man’s toy for me as a private individual 😉

Simple, easy-to-understand user manual. The numerous standard programs cover an extremely wide range of applications – simply perfect. Also the ultimate device for personal use.

We are absolutely satisfied with the DRY AGER and the dry aging result is brilliant. In addition there is the great presentation to the guest.

It has never been easier to achieve perfect dry aging results.

I have 2 Dry Ager cabinets (1000) and will need 2 more in the near future. They are the best on the market! I am TOP satisfied.

My long-awaited wish has come true – I mature my own flesh. The DRY AGER is ingenious and an absolute eye-catcher in our house. Even our dog is enthusiastic and longingly guards the cupboard.

DRY AGER, just the thing for our new business model. We are very satisfied with the maturing cabinets and we will certainly buy one or two DRY AGERs this year.

My DRY AGER DX1000 is not only an optical highlight, but also a guarantor for tastefully perfect steaks.
When you look through the glass door, the illuminated interior perfectly sets the scene for the raw material and invites you to stop and watch.
Technically very well thought out, neatly finished.
Perfectly solved I find among other things the air humidity control, which functions WITHOUT an additional water tank.
I don’t want to miss my DX1000 anymore and am more than satisfied right from the start!

Basically, we have a three-ager: With three cabinets one has many playing possibilities. For example, the prefabricated pieces in the right cabinet. This allows the customer to choose directly what we should put on the charcoal grill. At the moment we get the cattle ridges 14 days dry, because the raw meat in the restaurant does not look so good. The part in the left cabinet has now matured for six weeks. From companies in Austria I know that this can be really borderline. But we tried the meat yesterday – sensational! I understand why this is the world’s most prestigious manufacturer of maturation cabinets. My Spanish meat wholesaler has recommended it to me – meanwhile the parts are everywhere in Spain.

I bought the Dry Ager as a beginner model. I’m more than satisfied with the first results. Our customers are looking for their piece of meat now for Christmas

The Dry Ager is not only very decorative in the kitchen or living room, it also gives you full control over your meat. So you are no longer tied to conventional ripening times and you decide for yourself when your steak has reached the zenith of the taste. Experiment with Cuts and maturing times – an experience that no professional, ambitious hobby cook or meat fan should be missing! OTTO GOURMET says “go mature meat with the Dry Ager!”.

I have already used my Dry Ager twice with excellent results. My first distribution of a bark printing was unfortunately not completely succeeded however the second time I had developed a better strategy, with better results. The dry ager per se is impeccable and the meat after 10 weeks of deposit was absolutely clean. The cleaning between the bearings also went quickly and without difficulty. For those who appreciate the good meat, a dry ager is absolutely awesome.

So honestly this is still my best investment ever! Not only that you can put beef there but also smoked pork and much more!

Try a seasoned pork roast a week mature! The absolute madness!

Finally a good meat quality – whether beef, lamb or game.
The enjoyment has definitely increased considerably. Whoever grills with us has only praiseworthy words. The DryAger is definitely recommendable.

An absolute enrichment for our butcher shop.
Without great effort we achieve top results with absolute added value. Our customers are thrilled

“Since our guests see the meat in the cabinet, it sells by itself. Our guests are so excited! Sometimes it does not mature as fast as we could sell it.

“Good things take time and we sometimes comforting to a meal a week later.” says Andreas Müller, chef and catering manager, Hotel Zumnorde am Anger, Erfurt.

Dear meat eaters,

the maturity cabinet works great. Unfortunately, the device is better than the meat quality available to buy.

I would appreciate appropriate meat producers. My aim is namely to offer my friends and me the best beef on the planet 🙂

Greetings to all meat eaters

G. Wood

A great eye catcher at the meat counter and a successful addition to our offer! About 10% more steak sales speak for themselves.

The dry ager is used in my restaurant. In addition to the beautiful appearance, it inspires by sophisticated technology. A top product that is a pleasure. The best investment for years.

We are very satisfied! Not only the classic beef can be found there, but various kinds of meat can be dry-aged. It is fun to experiment and makes every meat the absolute highlight of a dinner.

I do not only use the DRY AGER to mature meat, it is also ideal for the storage of my whiskey and my wines!

I bought the Dry Ager dx 1000 and I’am impressed with the maturity quality, not only the great taste refinement but also the low weight loss of 8-15% is the hammer. In comparison, it is always assumed to be 30-50%.

We are very satisfied with the bone-ripened beef. The next goal is to make your own salami in the same refrigerator compartment.

We have been using the Dry Ager for 5 months in private use. The following projects were carried out with great success: Production of deer salami in the natural ripening process – Production of air dried deer – 33 days of ripening of 4 backstrands of Simmentalern heifers. An aromatic salt climate is used to produce salted salt from the Alps.

We are very enthusiastic about the quality and the easy handling. A good investment also for the private Dry Age lover.

Quality and design. Very high quality.
Very reliable device.
The end product is simply fantastic !!!

The Dry Ager works 110%. Our sale has increased a lot. With DRY AGER, we are bringing new customers into our shop.
The meat ripening is on a level that could not be better.
We will buy one for our branch in 2017.

Just awesome! The Dry Ager is the best acquisition this year in our butchery. Demand continues unabated even during the cooler season.
The Dry Ager has a great value for money and makes so much fun !!!

Dry Ager is our laboratory for the development of our superior poultry products. Works perfectly and looks beautiful.

Simple dry age premium meat does not work! We do not just produce our meat for the barbecue school with the Dry Ager, we also sell it within Austria.

My new piece of furniture meets with great interest. As a big BBQ fan the Dry Ager will have much to do. In addition to cattle there is already a specimen deer hanging with it. I hope for a real treat from my Dry Ager.

I had already eaten DryAge meat. Pretty mediocre. If the input is correct, the output fits, I was clear. And so I bought a maturing cabinet. Finally, I can produce the desired organic quality myself and the success is maximum: Fantastic taste, incredibly delicate and self-ripened.

Since April 2016 we have our DRY AGER in the entrance area – an absolute eyecatcher. Our guests have the possibility to choose their steaks and are always overwhelmed by the taste experiences.

Are fully convinced of the acquisition, works perfectly and very well received by the clientele. Building on this week the second cabinet.

So I’m so excited about my Dry Ager, who serves with me not only as a mature cabinet, but also as a special kind of lifestyle and attitude towards life. In addition, I see it as decoration in my living room. The product of the Dry Ager is of course the most important thing and my family, friends, I, etc. are very impressed of the quality of the meat. I think that I am one of the few that uses the cabinet privately, this is why I “must” eat my product always by myself and have a lot of fun!
 
Thanks a lot for this!

Here in Jagdschloss Prillwitz we test different kinds of meat in the Dry Ager. From deer to highlander we are completely satisfied. It was kept every promise.
 
Greetings from Jagdschloss Prillwitz Team

A great toy that I have done to me for Christmas. Currently I am considering to buy me a second cabinet.

In January, we incorporated a first large 10-kg piece. Two master butchers have presented our work after five weeks once. They were very enthusiastic about the optical quality and the fridge and thought that the result would be perfect and even that in their company hardly can hammer out so well. After 56 days, you have helped us to break up the meat and now the supreme head of the company has also monitored and maintained that we would have achieved an extraordinary quality. We seared the pieces at 300 degrees on the charcoal grill and ripened in the oven.
 
The result was unlikely good!
 
The Dry Ager itself also looks so noble and perfect. He is a jewel in our new kitchen.

Hello dear DRY AGER friends

my hobby are Scottish Highland cattle and everything tastes great. Since February 2016 I am the proud owner of a DRY AGER.

First I smoked pork meat and mature 2 months in an oven at 75% humidity and 9°C temperature. The result is perfect: nice evenly through matured.

What can I say. I bought a Dry Ager in February, however, drawn up until the beginning of April in my store. I started with two sirloin. And the response from customers has been overwhelming

The first two backs are virtually only sold mouth advertising, without having to make advance advertising. Upcoming back are already approaching.

I and my customers love the device. An absolute recommendation and a must for any steak house that high demands on the quality of meat sets. The Dry Ager is to make perfect taste to the meat even better and more tender. Regards George Drosopoulos – Greece

An absolute eye-catcher at our Internorga stand which has excited our customers. We thank you for the uncomplicated cooperation and wish you continued success with the maturity cabinets.

Hello dear professionals,

a good piece Dry Aged meat has surpass my imagination. To develop such a noble EyeCatcher and produce a peak performance. The accessory is also at its best. The half roast beef back is as much a feast for the eyes.

Thanks for the fast delivery and great service. In our steakhouse customers are enthusiastic about the Dry Ager and we sell a lot more meat than before through this beautiful presentation

As grill school we are very excited about our DRY AGER. So we can present our seminar participants themselves matured meat in various stages of maturity and grilling it with them. To buy the DRY AGER was a great decision. Highest praise for the developer and the distribution.

We are very satisfied with the products coming from the dry-ager and can present our customers the aged products right in front of their eyes.

This maturity cabinet gives us the opportunity to pamper our guests with superior Dry Age meat. Thank you!

Excellent maturation of pork ham!

Great device with a very attractive optic. The price-performance ratio is unbeatable. Saving up to buy the second one.

My Dry Ager, best piece of equipment ever purchased.
Beautifully manufactured and designed, does exactly what it says on the tin.
After maturing my beef strip loin on the bone for 54 days, the results were incredible, a taste explosion.
Only problem now is that I will not eat beef in any restaurant.

A fine product! Very high in quality!! Perfect dry aging results!!

We have since about 5 weeks two maturing cabinets (dry ager) in our direct marketing in operation. They work perfectly and are optically a feast for the eyes. The workmanship and quality is fully in line with our expectations.

Regards
Agrargesellschaft Großdobritz mbH

We have been using the Dry Ager for 2 months now and are very satisfied. Up until now, we have mostly produced dried sausage and jerky with its help. It is visually appealing and an enrichment for the guestroom facilities. Let’s hope for a long service life and efficient functioning.