0

Dry aging

Some types of beef must first mature or become tender in order to become the most tasty for consumption. During dry and cold decay, the meat product loses a lot of moisture and weight, and enzymes break down the connective tissue. The meat becomes more tender and tastier. This process was formerly put into practice by the poulterer with certain meat such as hare or rabbit, but is now popular with meat specialty stores such as Dry Aged Meat. We guarantee the best quality products and excellent service. In our growing range you can find everything that has to do with dry aging.

``
Popular first
   
24 Per Page
UMAi Dry® Dry-Aging Small 25x50cm bags (4 pcs) + VacMouse® Save
7%
   
24,95 27,00
Shipped today
UMAi Dry® Dry-Aging Medium 30x60cm bags (3 pcs) + VacMouse® Save
7%
   
24,95 27,00
Shipped today
Dry age refrigerator grate Large
   
14,96
Shipped today
UMAi Dry® Dry-Aging Charcuterie Dry-aging Kit (Delicatessen Kit) Save
3%
   
29,95 31,00
Shipped today
Dry age refrigerator rack Medium
   
9,95
Delivered on 14 december
Filter by
Beschikbaarheid
Product type
Brand
Most popular Most popular

Never miss out on anything?

Receive a handy sous-vide table with all times and temperatures for free!

Weekly offers, recipes, tips and news + our handy sous-vide table with times and temperatures so that you never have to search again!
We don't send too many emails, promised. And they are always relevant and interesting. You can unsubscribe at any time with one click.