Healthy Eating for Your Pet Many families consider their pet to be an integral part of the family. In fact, an American Animal Hospital Association survey found that 70 percent of people include their pet’s name on greeting and Christmas
Healthier To-Go Food with Freeze Drying Those of us buried under a few feet of snow are daydreaming about summer vacation. And, since freeze drying keeps coming up in vacation
Storing Food Without Electricity A common question we see on our online advertisements is “but what if the electricity goes out?” While it is true that it takes power to
Methods for Storing Preserved Food When storing food long term, it is critical to not allow bacteria to destroy your food. Bacteria need moisture, oxygen, light, and warmth to grow.
Save your garden, save money According to the National Gardening Association, more than a third of U.S. households now grow some of their own food. While most people decide to
5 Candies to Freeze Dry Give your family a ‘sweet treat’ this summer! Freeze-dried candy is always a customer favorite and is by far one of the tastiest things your
THE A-Z OF STEAK CUTS OF RIBEYE TO T-BONE A good steak needs a good cut. But what lies behind the English terms as Ribeye or T-Bone? The DRY AGER® team
MEAT QUALITY WHEN MATURING – HOW GOOD SHOULD IT BE? If we go into a conventional supermarket, we usually see really cheap products – whether this is with beef, veal,
GRILL TIPS FOR THE PREPARATION OF DRY-AGED BEEF DRY AGER® – maturing cabinets have an unmatched taste experience under the best conditions. Before the Dry Aged Beef finally comes to the table,
THE DRY AGER IS THE BEST AID FOR BUTCHER Dry Aged Beef is a sales sling. Many butchers have the dry-ripe noble meat on offer. However, absolute precision is required
WHAT HAPPENS DURING DRY-AGING MEAT? Not only well-hung Dry Aged Beef must mature, but also the “normal” meat. For the animal to be consumed after slaughter, it needs the meat ripening. Here,
WHY DOES MEAT HAVE TO HANG? In order to make it really enjoyable, freshly slaughtered beef must “hang and mature” at cool temperatures. The effect of the centuries-old butcher tradition
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