The fashion concept of recent times: Meat Resting (Dry-Aged) Cabinet

They are cabinets created for the method of aging the meat in a certain time period by controlling the humidity and heat. 

Desired criteria;
Ambient temperature 1º - 3° Celsius
Ambient humidity 65-75%
The air velocity around the meat should be 0.1m/s
In a well-conditioned Dry-Age cabinet, there may be a loss of waste of around 8% for boneless meat and 10-12% for bony meat. If the cabinet is not manufactured under the desired conditions, the loss of waste may increase to 24%.

01 October 2019