MEAT 700 Dry Age Meat Cabinet Single Door Ingredients Making passata for bottling

Making passata for bottling

Why choose rolls instead of pre-cut bags

28cm length for reach and controlLong enough to get a firm hold on the animal while still being easy to handle

It's a more concentrated blend

Blade guides and tension components

MEAT 700 Dry Age Meat Cabinet Single Door Ingredients Making passata for bottlingAging is a controlled maturation process that develops flavour and tenderness over time. During dry aging, meat is held under managed temperature, humidity and airflow conditions, allowing natural enzymes to break down proteins and fats into simpler compounds and create a deeper, more concentrated flavour. The Meatico Dry Age Meat Cabinet suits retail butchers, bistros and restaurants running dry ageing on site. Ageing is a controlled maturation