On the hierarchy of things you shouldn’t try at home, dry aging your own steaks may rank just below pulling an Evel Knievel 19-car motorcycle jump. It’s an extremely complicated, time-consuming process that comes with inherent health risks. Or at least it used to be.
The Dry Ager DX 1000 democratizes the technique — it combines precise temperature, humidity, and airflow control to ensure proper, butcher-grade aging.
Meanwhile, an active carbon filter and ventilated disinfection system keep the air sterile and conducive to attaining tender, melt-in-your-mouth perfection. It can handle up to 100 kilos of meat — enough to open your own chophouse.
