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.