Dry Cured Chorizo
Unlike fresh chorizo, Spanish style chorizo is a type of cured hard salami spiced with paprika, garlic and other old spices. In this version, we us...
Reserve 300 Dry Ager
Regular price
$5,999.99
Fresh isn't Always Best.
For the serious, committed meat crafter, we offer the ultimate solution - our 300 liter capacity dry aging unit. This larger unit is perfect for aging larger cuts of meat or for processing large quantities of meat at once, while still ensuring precise temperature and humidity control for optimal results.
The Reserve 300 can hold up to 286 lbs of meat or charcuterie and includes 5 shelves and 3 meat hooks.
In Stock & Ready to Ship.
** Please allow 2-3 Days for Processing
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.
- 286 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
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.
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.
Always Visible Digital Display
Always Visible Digital Display
Continually monitor your temperature and humidity without having to open the door.
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
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.
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
Bresaola
A great charcuterie for beginners, Bresaola is an Italian air-dried beef, commonly made from lean eye of round, loin or venison. The round is rubbe...
Homemade Capicola
Capicola (also spelled Capocollo, Coppa, Ham-Capocollo) is a dry cured whole muscle meat typically made from the coppa muscle of pork. Located betw...
Dry Aged Beef: Why All the Hype?
Dry aging hit the culinary scene hard in the last decade. Even though it was the way all beef was aged for hundreds of years, it fell out of style ...