THE DRY AGING CABINET

Dry Aged beef is the best and there is only one way oto achieve this

Use our DRY AGER meat-aging cabinet. Purchase this unit once and it will be yours forever!

The region of Lampertsweiler in deep Upper Swabia, is the centre of the universe – did you not know this?! If not, then you are probably not a game hunter. Hunters from Latvia to Andalusia, who want the best cooling system, probably have one of our game fridges from here. In Lampersweiler, a quiet area of Bad Saulgau, 30 kilometres north of Ravensburg, resides the Landig family. They run their business supplying game cooling units (game fridges), Vacuum Packing Machines and Sous Vide equipment to around the world. Father Manfred (57) and his sons, Christian (34) and Aaron (30) are at the top of their game and they don’t want this to change any time soon. So, this is why they have developed a new item in their range; the “DRY AGER” – it’s the only easy to use cabinet that even the beginner can use to ripen their own meat. Before we talk about the sons, here’s what the father had to say. In 2013, there was a lot being said about where was the best place for a good steak. This led to top chefs and suppliers re-discovering meat maturing from beef strip loins to pork and lamb and hung for up to 60 days to achieve a fantastic result, like no other. Before the invention of the vacuum packing machine in the 1960’s, the only way to dry age beef was to hang it freely without any control over temperature, humidity or air quality. This led to a hard layer forming, which had to be cut away. By the time this was done the meat could have lost up to 30% in weight and, as such, 30% fewer sales. Thereafter, “wet” aging in a vacuum sealed bag reduced the weight loss and resulted in a tender piece of meat. Now, most meat has been matured this way, but it leaves a sharp metallic note that most consumers have become use to. Recently, however, a growing popularity in high end steakhouses has seen a need for a perfectly flavoured dry aged steak by people. But where could you obtain this?

Vision: a dry aging cabinet that would deliver hygiene, easy handling and a great look in restaurants, hospitality venues and the home. A plug in and go, 220 volt fridge that doesn’t require water supply and costs less than 6,000 Euros. For the butcher and restaurant, a cabinet that will have paid for itself after only filling and selling the meat three times. A fair calculation based on a high quality piece of strip loin with good marbling from, for example, a Hereford female heifer costing 11 – 18 Euros per kilo (in Germany!) will double in price when it’s been matured between four to six weeks. A Dry Aged steak, from a local cattle breed, rarely costs in store less than 50 Euros per kilo. Sirloin steak from breeds such as Angus and Hereford from Ireland, America and Australia or alpine Simmental are even more expensive. The time and market place were right, so it only needed the product. The development and testing had been progressing, true to form, by the Landig company to achieve accuracy, ingenuity, efficiency and ambition to get to the final result. Whilst Christian wasn’t sure how interested clients, taken from a large corporate database, would be in a meat aging cabinet, Aaron devoted his time to the aesthetics and concluded that a project for such an experienced refrigeration engineer like him, who had designed artificial ice rinks and large cool rooms, was no small task. “First of all, we played about for months with the fridge making sure it kept a set value of temperature, humidity and air flow. Then we purchased some meat monitored it through the aging process and how the cabinet could be improved”, he says, whilst still checking the data on the tracker of the prototype “Dry Ager” they had in the office.