Based on the previous decisions, you start the appropriate aging program on the DRY AGER Dry Aging Cabinet. Whether it’s beef, pork, game, poultry, ham, sausage, fish, cheese, wine, herbs, or pasta. Even for special applications there is always a suitable program available, for example. Aging vacuum-packed meat, drying fruit, presentation mode, or pre-cleaning the unit, all at the touch of a button. Even complex aging processes with different, varying aging phases and temperatures are thus very easy to control. For the perfect result —always right on the money.