DryAgePro® allows restaurants, butchers and distributors to dry age and dry cure meats in-house. In addition to creating customer loyalty, artisanal dry aged meats and charcuterie meats provide a competitive edge and can improve your bottom line.
DryAgePro Technology
- Distinctive dry-aged steaks and charcuterie meats
- Safe and affordable in-house process
- Repeat business and customer loyalty
- Main dishes that differentiate your business
- A meatier bottom line
- Award-winning DryAgePro Technology
- Specially formulated polymers—a single layer moisture- and oxygen-permeable material
- Fragile when first sealed, it forms a bond with the moist surface proteins in a few days
- Protects against off flavors and contamination
- No need for UV lighting or specialized humidity control
- Does not pose the risk of anaerobic bacteria
