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Meat Aging Cabinets

Shop meat aging cabinets from BENDGS. We source our dry agers from leading manufacturers such as Thermaster, Tecfrigo. Choose from various designs and capacities to meet your needs. Call us for professional advice or buy online for fast dispatch tomorrow.

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Why do you need dry agers?

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.

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