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What is Dry-Aging?

Dry aging is the process of storing carcasses or sub primal cuts of meat, without protective packaging, in a controlled environment to allow natural enzymes to tenderize and improve flavor of the meat. This concentrates its flavor resulting in a tender cut with a complex flavor profile.

What is required for dry aging?

Specific controlled air flow, consistent temperature, controlled relative humidity, and time!

Can I dry age any cut of meat?

The best cut of meat to dry age is larger piece, with a fat cap or bone that covers a section of the meat. Dry aging results in a product that is a dark, deep red, with a dry surface called the pellicle. Every part of your meat that has been exposed to air needs to be trimmed off, so using a larger cut will result in a larger amount of product at the end. A large cut of meat with bone in and fat cap intact promotes flavor and protects the finished product.

What is the optimal amount of time to dry age?

The length of time depends on personal taste. At 21 days, the meat is already very tender. At 30 days, the meat will develop a nutty, buttery popcorn flavor profile. At 45 days, you’ll get a much more intense meaty flavor with notes of blue cheese. The basic rule is the longer you age the meat, the more depth of flavor you will get. 

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How do I know if my steak is dry aging correctly?

You know you are dry aging correctly by observing the surface of the meat and smelling the meat. If dry aging is successful, a hard crust (pellicle) will form on the surface in around one week’s time. As time goes by, it will develop a nutty, cheese-like smell. It is also important to keep a record of the storage conditions to ensure the temperature and RH are consistent during the aging period.

What are the benefits of having a UV-C light in the fridge?

UV-C is the most effective way to sterilize the air in the fridge, which prevents bad mold and bacteria from landing on the meat. The UV-C light is strategically placed to not allow the light to kill the good bacteria that is necessary for dry aging.

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How many kgs or lbs of meat can I dry age in Primo Ager?

With the exclusive Primo Rack, you can dry age up to 100 lbs (45 kgs) of meat. -With the hanger rod, you can hang up to max 132 lbs (60 kgs).



Are salt blocks required for dry aging?

In the past, salt was used to sterilize the blood drippings of the meat and absorb excess moisture in the air. Since Primo Ager has UV-C air sterilization and true humidity control, salt blocks are not necessary required.

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