Caso DryAged Master 63 dry-ageing cabinet, 63 L, 2–14 °C, compressor

Dry ageing means keeping meat cool at a set humidity over a longer period, so that the surface dries and the flavour becomes more concentrated. The DryAged Master 63 makes this possible at home, where there is no room for a large cabinet: temperature can be set from 2 to 14 degrees and humidity from 50 to 85 %. Active fans keep the air moving so that the temperature stays even throughout the cabinet.

An antibacterial UV light helps keep the interior hygienic throughout the ageing period. The door is made of UV-resistant insulating glass that shields the meat from light, keeps the cold in and lets you see the contents without opening it. The interior light and display show both the meat and the settings, so the cabinet also works as a showpiece in the kitchen or behind a bar.

The 63-litre interior holds a couple of steak cuts or a smaller rack of ribs at a time. Racks and hangers with meat hooks are included, so meat can either lie on a shelf or hang freely with air reaching it from every side. The whole interior is a single temperature zone, so the chosen temperature and humidity apply to all racks at once.

The cabinet is 39.5 cm wide, 58.5 cm deep and 87.5 cm tall and is designed for freestanding installation. At that size it fits next to kitchen units, in a pantry or in the corner of a bar. The door locks, the unit draws 60 W and it runs on a standard 220–240 V mains supply. No energy class is assigned to this type of appliance.

The Caso DryAged Master 63 suits home cooks and barbecue fans who want to dry-age their own steaks but have no room for a full-height cabinet, as well as small restaurants or bars that want to show meat behind a glass door. Adjustable humidity, the UV light and a lockable door give a level of control that an ordinary fridge does not offer.