Dry Aged beef is the best and there is only one way oto achieve this
Use our DRY AGER meat-aging cabinet. Purchase this unit once and it will be yours forever!
The region of Lampertsweiler in Southern Germany, is the centre of the universe – did you not know this?! If not, then you are probably not a game hunter. Hunters from Latvia to Andalusia, who want the best cooling system, probably have one of our game fridges from here. In Lampersweiler, a quiet area of Bad Saulgau, 30 kilometres north of Ravensburg, resides the Landig family. They run their Business producing game cooling units (game fridges), Vacuum Packing Machines and Sous Vide equipment to around the world. Father Manfred (57) and his sons, Christian (34) and Aaron (30) are at the top of their game and they don’t want this to change any time soon. So, this is why they have developed a new item in their range; the “DRY AGER” – it’s the only easy to use cabinet that even the beginner can use to dry-age their own meat.
Before we talk about the sons, here’s what the father had to say. In 2013, there was a lot being said about where was the best place for a good steak. This led to top chefs and suppliers re-discovering meat maturing from beef strip loins to pork and lamb and hung for up to 60 days to achieve a fantastic result, like no other. Before the invention of the vacuum packing machine in the 1960’s, the only way to dry age beef was to hang it freely without any control over temperature, humidity or air quality. This led to a hard layer forming, which had to be cut away. By the time this was done the meat could have lost up to 30% in weight and, as such, 30% fewer sales. Thereafter, “wet” aging in a vacuum sealed bag reduced the weight loss and resulted in a tender piece of meat. Now, most meat has been matured this way, but it leaves a sharp metallic note that most consumers have become use to. Recently, however, a growing popularity in high end steakhouses has seen a need for a perfectly flavoured dry aged steak by people. But where could you obtain this?