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Dry-ageing cabinets – Caso DryAged Master for dry-ageing at home
A dry-ageing cabinet holds a stable temperature and humidity for weeks, so you can dry-age meat at home. Here you will find the Caso DryAged Master in 63, 125 and 380 litres. All have adjustable temperature from 2 to 14 °C, humidity from 50 to 85 %, compressor cooling, an active carbon filter and triple-layer UV-protected glass.
The models
| Model | Capacity | Size (W x D x H) | Energy use | Weight |
|---|---|---|---|---|
| DryAged Master 63 | 63 litres | 395 x 596 x 875 mm | 190 kWh/year | 39 kg |
| DryAged Master 125 | 125 litres | 595 x 640 x 825 mm | 200 kWh/year | 57.4 kg |
| DryAged Master 380 Pro | 380 litres | 595 x 750 x 1865 mm | 290 kWh/year | 104 kg |
All the cabinets come with shelves, a hanging rack and meat hooks in stainless steel, and have a touch panel and a lock. The 380 Pro is the only one also intended for cured meats and ageing cheese.
Frequently asked questions about dry-ageing cabinets
What is the difference between a dry-ageing cabinet and a fridge?
A fridge does not hold a stable humidity and has no fans to circulate the air evenly. A dry-ageing cabinet controls both temperature and humidity and has a carbon filter and UV-protected glass.
Which size should I choose?
It depends on how much meat you want to age at once and how much space you have. 63 litres suits smaller cuts, 125 litres gives room for several cuts, and the 380 Pro is a tall cabinet for larger quantities.
Where can I buy meat for dry-ageing?
In our Trondheim shop we sell beef such as entrecôte, T-bone and picanha over the counter. See meat.
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