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The special type of aging:
The special type of aging makes steaks exceptionally tender and aromatic. In the United States the sirloin beef that matures on the bones have been cult for decades. The dry aging of the meat is the oldest meat aging method. Here, the meat is suspended on the bone over a certain period of time at a controlled temperature and humidity.
The CASO Dry Aged Cooler has both a particularly finely adjustable air conditioning technology as well as a very highquality finish: A “must have” for pure enjoyment for meat lovers.