At White’s Foodservice Equipment, we don’t just sell cooking equipment — we support the craft of food at every stage, from storage to service. When it comes to meat, that journey starts with maturation. For venues looking to offer aged steaks and charcuterie with exceptional depth of flavour, Dry Ager is the gold standard.
Engineered in Germany and used in some of the world’s top restaurants and butchers, Dry Ager cabinets turn premium cuts into culinary showpieces — safely, beautifully, and consistently.
Dry Ager was developed by Landig + Lava, a family-run company known for its focus on hygiene technology and precision refrigeration. Their flagship product, the DX Series, combines reliable German engineering with aesthetic elegance, offering chefs and butchers a way to:
Dry age beef
Cure charcuterie
Store salumi, game, cheese and more
These cabinets are not just functional — they’re designed to be centrepieces, with LED lighting, UV protection and sleek glass doors that showcase their contents beautifully.
Dry aging is a process that enhances beef through:
Controlled dehydration of the meat surface
Natural enzymatic breakdown of muscle fibres
Enhanced flavour and tenderness over time
Dry Ager cabinets manage all critical elements automatically:
Humidity (adjustable from 60–90%)
Temperature (between 0–25°C)
Air circulation via HumiControl®
Bacteria prevention with UVC sterilisation
This creates a perfect microclimate, replicating traditional cellar aging with modern control and food safety compliance.
Compact countertop model
Ages up to 20kg of meat
Perfect for small restaurants or butcheries
Larger capacity (up to 100kg)
Ideal for front-of-house display or prep rooms
Includes hanging rail, shelf space and accessory kits
Experience these units in stunning detail with Vision360 – our interactive 3D viewer that lets you explore every angle before you buy.
Both units are plug-and-play and require no plumbing, making them suitable for almost any location — from gourmet restaurants to retail delis.
Dry Ager isn’t just for beef. Their cabinets are also ideal for:
Curing pork products like coppa, pancetta and salami
Aging lamb, venison or game birds
Dry-aging fish
Storing washed-rind cheeses
The level of control and safety built into every cabinet makes it easier than ever to experiment with in-house ageing and curing, with full traceability and reliability.
“We put a DX1000 in our front bar area and it’s become a talking point. Guests love seeing the meat mature — and the flavour is phenomenal.”
- Steak House, Manchester
Whether you’re looking to expand your dry-aged offering or refine your charcuterie process, we can help advise on model selection, setup and ongoing use.
Explore the brand:
🔸 Dry Ager Official Website
🔸 Dry Ager UK Shop
And from White’s:
