Dry Age Master 380 Pro

$6,999.00

Features

High quality maturing cabinet with compressor technology
For storing, presenting and maturing high quality meat
Usable volume of 380 liters
Temperature electronically adjustable from 2 - 14 °C (in 1 °C steps)
Indoor humidity adjustable from 50 - 85 %
Active fans for a very even temperature
Intuitive operation using the touch control panel
3-layer UV glass
Lockable with an integrated lock
Switchable interior lighting
Switchable, antibacterial UV light
With built-in activated carbon filter
Incl. Racks and hangers with meat hooks
(made of stainless steel)

Frequently asked questions

Is Dry Aging Suitable for Beginners?

Yes. Thanks to precise temperature and humidity control as well as the intuitive touch control panel, the CASO Design DryAged Master is suitable for both ambitious beginners and experienced users.

How Can I Prevent Mold Growth?

Consistent and controlled conditions are essential for successful meat aging. The DryAged Master supports the aging process with precise temperature control, adjustable humidity levels, active fans for even air circulation, an integrated activated carbon filter, and switchable antibacterial UV light. For optimal results, we recommend using high-quality cuts of meat.

Do I Need a Water Connection?

No. Thanks to the integrated H₂O reservoir, DryAged Master models only require a standard power outlet. A separate water connection is not necessary.

Which Cuts of Meat Are Best Suited for Dry Aging?

Premium cuts such as ribeye, roast beef, tomahawk, porterhouse, and T-bone steaks are particularly popular for dry aging. As a general rule, the higher the quality of the meat, the more impressive the final result will be.

How Long Should Meat Be Aged?

Many users prefer aging periods of 21 to 42 days. The longer the meat is aged, the more intense the characteristic dry-aged flavour becomes. The ideal aging time depends on the specific cut of meat and personal taste preferences.

Can I Also Age Game Meat or Ham?

Yes. The DryAged Master is not only suitable for Dry Aged Beef, but also for game meat, ham, and a wide range of other specialty products. The adjustable temperature and humidity settings allow for a variety of aging and curing projects.

What Makes a DryAged Master Different from a Regular Refrigerator?

A conventional refrigerator is not designed for the controlled aging of meat. In contrast, the DryAged Master features adjustable humidity levels, precise temperature control, active air circulation, an activated carbon filter, and UV light. Together, these features create ideal conditions for the storage, presentation, and aging of premium meat products.

What Are the Benefits of the Activated Carbon Filter and UV Light?

The integrated activated carbon filter helps maintain a clean interior environment. The switchable antibacterial UV light provides additional support for hygienic conditions throughout the aging process. Together, these features help create optimal aging conditions for premium cuts of meat.