Dry Aged Steak - ROI Calculator
The Sizzle of Success: Unveiling the ROI of a Butcher Shop's In-House Dry Aged Steaks
In the world of gastronomy, the art of dry aging beef is cons...
Reserve 300C Commercial Dry Aging Cabinet
Request a Quote
Request a Quote
Every facility is different—your smokehouse should be too. Tell us about your production goals using the form below, and our team will follow up within 1–3 business days.
Elevate your meat program with the Reserve 300C Dry Aging Cabinet, a commercial-grade dry ager engineered for precision, safety, and repeatable results. Designed for professional kitchens, butcher shops, and serious processing enthusiasts, this high-capacity dry aging cabinet delivers steakhouse-level flavor with total environmental control.
Built for chefs and processors who refuse inconsistency, the Reserve 300C provides precise temperature, humidity, and airflow management—the critical elements required for safe, controlled dry aging. From dry-aged beef and ribeyes to artisan charcuterie, cured sausages, and aged cheeses, every product develops deeper flavor, improved tenderness, and a refined finish.
Unlike improvised aging solutions, this professional dry aging cabinet maintains strict hygiene standards with food-safe construction and easy-clean surfaces, making it ideal for both commercial meat processing and high-end dry aging. Trusted by industry professionals, the Reserve 300C allows you to dry age with confidence—without sacrificing yield, safety, or consistency.
Whether you’re producing premium dry-aged steaks for a restaurant, expanding a butcher program, or mastering the craft, the Reserve 300C Dry Ager delivers restaurant-quality results that rival the world’s best steakhouses—all in a single, purpose-built aging system.
The 300-liter TR-300C holds up to 225 lbs and includes 5 shelves and 3 meat hooks. It can maintain 34°F–71°F and a relative humidity of 50%–85% for stable aging. External touchscreen controls let you adjust settings without opening the door—ideal for maintaining consistency.
** Ships in 3-5 business days backed by our Pro Smoker quality guarantee.
*The Reserve 300 has been upgraded to the new TR-300C with improved controls and design.
Reserve 300
Features
For the serious meat crafter, our Reserve 300 is the ultimate solution for adding dry aged meats, cheese, and more to your arsenal.
- 225 lb Capacity
- Stainless Steel Interior
- Bacteria Defense UV Lighting
- Compressor Cooling
- Compatible with Charcuterie & Primal Cuts
- Always-Visible Digital Display
- Temp Range 34° - 71° F
- Humidity Range 50% - 85%
- LED Lit Interior
- Locking Mechanism
Reserve 300
Commercial Dry Aging Cabinet Use Cases for Restaurants, Butchers & Charcuterie Experts
The unit is designed for dry aging large primal cuts and supports a range of curing and aging applications such as:
- Charcuterie (like Coppa and Prosciutto)
- Dry-Aged Steaks
- Cured Meats (like Bresaola, Pancetta)
- Cheese Aging
- Jerky & Snack Sticks
- Dry-Aged Bacon
- Wine & Herbs
Pays for itself in less than 2 uses
The Sizzle of Success
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AGE PRIMAL CUTS & CHARCUTERIE
With one of the widest temperature and humidity ranges on the market, you can age anything from cheese to sausage.
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COMPRESSOR COOLING
No need to change out water tanks or defrost your ager, the Reserve 300 features an automatic compressor system to regulate the cabinet environment.
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UV WAVELENGTH LIGHTING
Your safety is our priority. Our Dry Ager features a bacteria defense UV light, working tirelessly to create a hygienic environment that promotes healthy aging, free from harmful microorganisms.
COMES WITH
3 Stainless Meat Hooks
Hang Primal Loins, Fish, Charcuterie and more using our heavy duty meat hooks.
Stainless Steel Shelves
The Reserve 300 comes standard with 5 stainless steel shelves. Dishwasher safe.
out with the new, in with the old.
Fresh is Boring
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LED Lit Interior
Watch the magic unfold as your meat ages. The LED-lit interior allows you to observe the transformation while instantly creating a showpiece in your kitchen.
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always-visible digital display
Stay in control at all times with the intuitive digital display. Monitor temperature and humidity levels effortlessly, ensuring your meat ages to perfection.
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Locking Door
Keep your treasured cuts safe and secure while the aging process works its magic.
meat the next level
pro reserve 300
Boost your profit and add value to your meat case with our commercial-series dry again cabinet.
Locking Mechanism
Locking Mechanism
Our easy locking mechanism allows you to display your dry aged meats without fear of accidental door openings or exposure.
Stainless Steel Shelving
Stainless Steel Shelving
Easy to clean stainless steel shelves provide ample room and durability for your dry aged meats and cheeses.
UV Bacteria Defense
UV Bacteria Defense
An interior germicidal UV Wavelength lighting system adds an extra layer of defense from harmful bacteria growth.
LED Lit Interior
LED Lit Interior
Watch the magic unfold as your meat ages. The LED-lit interior allows you to observe the transformation while instantly creating a showpiece in your restaurant or kitchen.
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the sizzle of success
why dry age?
Provide value to your customers while reaping the rewards. With the Pro Reserve 300, butcher shops and meat markets can get a full return on their investment in just over one aging cycle. Learn more about how the Reserve series can impact your business.ROI Calculator
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the perfect complement to
your smoked products
The Reserve 300 is designed to be used hand-in-hand with our commercial-grade smokehouses. Add value to your meat case with dry aged sausages, snack sticks, summer sausage, jerky and more.Learn More
faqs
How Long Does it Take to Age Meat?
The optimal time range for aging meat depends on a variety of factors. As a general guide, use the following:
Fresh Bone-in Beef: 28-45 Days
Smoked Sausage: 21 Days
Fresh Pork Cuts: 14-21 Days
Fresh Fish: 7-14 Days
Do I Need to Add Water?
No, the Pro Reserve Series features an automatic compressor system to regulate the cabinet environment.
Do I Need a Salt Block?
Himalayan salt blocks are a great visual addition to your dry ager but are not necessary for the safe and effective aging of meat.
Tips from the Pros
Dry Aging 101
45 Dry Aged Rib Loin - Dry Aged Ribeye Steaks
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