A bit like the word organic, 50 years ago “Dry Aged” wasn’t a marketing buzz word but the norm. The development of vacuum technology in the 60’s changed that, today most of our meat is slaughtered, vacuum sealed and in a fridge in a supermarket near you with in 3 – 10 days which we believe is a travesty. Well now you can change that! Take control of the quality of your meat and allow it to develop, mature and age to perfection with this CombiSteel 127L Dry Ageing Cabinet, it’s an ideal size for some starting out in their Dry Ageing journey and doesn’t take up much more room that a dishwasher. CombiSteel equipment is used by professional chefs on a daily basis all over the world due to it consistency and reliability.