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The World's First Professional Dry Age Smart Fridge

Largest capacity in its class with the smartest technology for homes and restaurants

Fully Automated Self-Regulating system


Smart Integrated Humidity Control


UV-C Antibacterial Sterilization


Smart Home Integration & Tracking


Industrial Grade Air Compressor & Booster


Proprietary Meat Partition System


High Precision Temperature Regulator


100 lbs of Storage Capacity

Smart Home Fridge
Primo Ager iOS App
Primo Ager Andriod App
See Who’s Talking?
Dry-Aging Made
Easy and Smart
Primo Ager is fully automated and ensures your meat is always of the highest quality and safety standards. Temperature, humidity and air flow are strictly regulated and controlled by the integrated smart system and can be easily tracked and modified from the mobile app. Receive live updates directly to your phone and know exactly when your meat is ready to eat. 
Why Dry Age Meat?
Why Professionals Prefer Delicious Dry-Aged Meat
Every professional chef agrees — dry-aged meat just tastes better. From the concentrated flavor to the unmatched tenderness, a dry-aged steak is what separates the ordinary from the extraordinary. Each bite will have significantly more flavor and better texture.
“At Gordon Ramsay Restaurants, dry ageing is a process used for a lot of our cuts of meat to make them Taste incredible”
Owen Sullivan
Executive Chef at Maze and Maze Grills by Gordon Ramsay
"Thet [dry-aged] beef is completely enhanced, like taking the water out of spinach or reducing a sauce. [...] If you held a fresh by its edge, it would droop down. But one that comes out of the dry-age room, you can old it out like a stick of butter So when your teeth bite through it, it doesn't resist"
Paul LaFrieda
World Reknowned Master Buther and Author of "Meat: Everything you need to know"
"Have you ever wondered why the steak at a great steakhouse can taste so much better and more tender than the steaks you pull of your backyard grill? Or why they cost so much more?
Two little words: dry aging"
J. Kenji Lopez-Alt
Professional Chef, Chief Culinary Consultant at Serious Eats, and Author of "The Food Lab"
"For my steak, I've selected well-aged beef [...] which to me, certainly has the best flavor"
Alain Ducasse
21 Michelin Starred Chef and Restaurteur
You Can't Resist
With Primo Ager, you can turn your locally bought ribeye into a tender, flavor-packed delicacy, transform your tenderloin into a rich, robust beefy beauty, and bring your T-Bone to its fullest potential.

Enjoy the full density of meaty flavor, mouth-watering umami, and unique aromas that range from buttery corn to smooth cheese. 

Let your teeth sink into your steak like butter and experience the rare, pure sensation of zero resistance tenderness. Feel the blend of broken down fats and soft protein melt in your mouth. This is pure perfectio