Meat Dry Aging Cabinets, Australia
Bendgs regularly finds good & reliable commercial refrigeration equipment for our beloved customers. As a part of our commitment, we now can supply dry aging cabinets as well.
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.
Using a dry-aging chamber, butchers and steakhouses can keep the beef free of harmful bacteria with cold, dry air circulation. Hanging the beef within the chamber, the entire surface of the meat is exposed to dry air that forms a protective crust.
