Thinking about dry aging at home? The CASO Dry Age Master comes in three sizes. The good news is that all three have the same features and controls. So the choice really comes down to two questions: how much meat do you want to age, and where will the cabinet go?
What every model has
Whichever size you choose, you get:
- Compressor cooling
- Temperature from 2 to 14 °C, in 1 °C steps
- Humidity from 50 to 85%
- Active fans for even air flow
- Built-in activated carbon filter
- Switchable antibacterial UV light
- Touch control panel
- 3-layer UV glass, interior lighting and a lockable door
- Stainless steel racks and hangers with meat hooks
Dry Age Master 63 – the place to start
63 litres usable · $2,499
The most compact model. It gives you professional aging conditions in a size that suits most kitchens, butler's pantries and bars.
Best for: your first dry aging projects, aging one piece at a time, and smaller spaces.
Dry Age Master 125 – the most popular size
125 litres usable · $3,499
Twice the space of the 63. That means you can age larger cuts, or run more than one project at a time, such as a rib roast on day 30 next to a sirloin on day 10. That way, there's always something ready.
Best for: keen barbecue cooks, regular entertainers, and anyone who knows they'll get hooked.
Dry Age Master 380 Pro – for serious volume
380 litres usable · $6,999
A full-height cabinet with plenty of room for whole primals and multiple projects. It suits dedicated home enthusiasts, restaurants, butchers and caterers.
Best for: large volumes, whole primals and professional kitchens.
View the Dry Age Master 380 Pro →
Quick comparison
| 63 | 125 | 380 Pro | |
|---|---|---|---|
| Usable volume | 63 L | 125 L | 380 L |
| Temperature | 2–14 °C | 2–14 °C | 2–14 °C |
| Humidity | 50–85% | 50–85% | 50–85% |
| Best for | Getting started | Regular projects | Large volume |
| Price | $2,499 | $3,499 | $6,999 |
Our tip: size up if you're unsure
Most people find that once they taste their first home dry aged steak, they want to age more. Because aging takes weeks, a bigger cabinet lets you stagger projects so a new piece is always ready. If you're deciding between the 63 and the 125, and you have the space, the 125 gives you more room to grow.
Before you order, measure the space where the cabinet will go, and check the dimensions and ventilation requirements on the product page and in the manual.
New to dry aging? Start with our guide: How to dry age beef at home.
