Introducing Raching Dry-Aging Steak Cabinet

  

Dry-aging beef is a process that involves hanging freshly slaughtered beef in a temperature-controlled environment for anywhere from a couple of weeks to several months or more before being trimmed and cut into steaks. During this process, naturally-occurring chemical changes, including bacterial, enzymatic breakdown, and oxidation, cause the meat to become more tender and flavorful. It is the depth of flavor and tenderness that creates value and sets dry-aged beef apart from what is found in the average grocery store.

There are three primary changes that occur to beef when it goes through the dry aging process.

 

Tenderization, Flavor, And Concentrated Flavor

 

 

The conditions necessary for dry-aging meat require spacious facilities and refrigeration equipment where slabs of beef can hang and the temperature can be monitored and carefully controlled.

 

Introducing Raching dry-aging steak cabinet.

 

W180a and W65a-b

 

1. Intelligent precision control of temperature and humidity
2. Ultra-low meat consumption
3. High-quality air purification
4. Professional maturing technology
5. High-efficiency compressor
6. LED cold lighting

7.304 stainless steel