This book is written for the visionaries the Executive Chefs, the Culinary Directors, Food Service Consultants, Interior Designers, and Entrepreneurs who constantly push the boundaries of what F&B hospitality can offer.
There is always more to discover, more to create, and more to savor than one could ever imagine. Our portfolio is not just a tool, but a gateway to memorable culinary experiences.
May this book empower you to redefine your F&B space, enhance your creations, and ultimately, bring your vision to life.
Table of Contents
Display Coldroom, The Dry Age Guy® Edition
DRY AGER® Vitrina
DRY AGER® DX-1000Premium S
The Dry Aging Essentials Book
X-Oven, The Dry Age Guy® Edition
DISPLAY COLDROOM DISPLAY COLDROOM EDITION EDITION
World of Dry Age Technology
Enter the featuring 8-meter custom built Dry Age Display Coldroom our
The Dry Age Boutique The Dry Age Boutique
Flagship Showroom Dubai, UAE
Flagship Showroom Dubai, UAE
Where Luxury & Functionality Where Luxury & Functionality Creates a Unique Experience Creates a Unique Experience
3meterswidth
2.4meterslength
Flat and Levelled Floor
Flat and Levelled Floor
Level within a 3 mm deviation
Installation Prerequisites Installation Prerequisites Power Supply with Power Supply with IIsolator solator
Flat within a ± 5 mm deviation
Ceiling Ventilation
Ceiling Ventilation Recommended to install
Air Extraction Fans.
Ideal clearance of 1.5 to 2 meters above coldroom ceiling.
Standard 15-ampere isolator for Single Phase Unit
Must be within 500 mm distance
Drainage Point Drainage Point
Drainage point or required tundish point to manage excess water condensation
Master the Art of Dry-Aging Master the Art of Dry-Aging
HACCP Compliant HACCP Compliant
Transform your F&B Ambience into a memorable dining experience combining product, funtionality and design.
HACCP Compliant with UVC Light Disinfection built-in to ensure the highest food safety standards. Anti-bacterial coating that eliminates bacteria within seconds
Carbon Filter eliminating odour
IIntroducing ntroducing TTHE HE DRY AGER® VITRINA DRY AGER® VITRINA
Two doors made with glass to enhance visual presentation.
The All-New dry-aging cabinet made with glass walls on all 4 sides. Make your space standout with class and elegance.
Easy
and Safe Handling
Capacity up to 140 KG
Drainage not required
DRY AGER® VITRINA DRY AGER® VITRINA
EDITION EDITION
Rack-Type Setup
Limitless Options to Create Your Own Limitless Options to Create Your Own Unique Product Unique Product
Enhanced Interior Design
TECHNICAL TECHNICAL DATA DATA
Thermal glass, black coated Housing
Number of Doors
2 doors - lockable
Inside
Dimensions
61.5 x 70.5 x 133 cm
External Dimensions 545 Capacity 254 kg
70.5 x 80.5 x 202.5 cm
Empty Weight l
TECHNICAL TECHNICAL DATA DATA
Temperature
Range
from 0°C to +25 °C
HumiControl®
from 60 % to 90%
DX AirReg®
Yes + UVC Sterilization
Interior Lighting
Power
Consumption
DX LED Light
Strips 4-Fold
Mains
Connection
Approx. 2.5 kWh / 24 h
220-240V / 2A / 50 Hz
DRY AGER® DX-1000 PREMIUM S®
Possibilities are limitless
The only dry-aging unit worldwide that features pre-set dry-aging programs at the touch of your fingertips. Fast and easy!
The DRY AGER® is on trend when it comes to sustainability. It helps us to eat less meat & choose more sustainable, high quality products.
With SmartAging®, you can dry-age a wide and produce your signature dry-aged d forefront of innovation.
The DRY AGER® enhances your product on autopilot. Unlimited programs to choose from.
Dry Aging is the only technique that allows meat to be matured on the bone. With the DRY AGER®, the process requires little prior knowledge, and no external water supply is required.
Just unpack the DRY AGER®, set it up, plug it in, and get maturing.
The Original DRY AGER® LED Salt Wall Syste
HACCP-Compliant Feature Edition
Customizable Exterior Color
3 Years Exclusive Warranty in GCC Training Workshops and Guidance
Personalized Podium and LED Lighting Options Includes The Dry Aging Essentials Programme
Maté Grill Restaurant Maté Grill Restaurant Park Hyatt Hotel, Park Hyatt Hotel, Abu Dhabi Abu Dhabi
Retail Options Retail Options
Grandiose Supermarket, Grandiose Supermarket,
Dubai Dubai
Carrefour Supermarket Carrefour Supermarket
Mall of the Emirates, Mall of the Emirates,
Dubai Dubai
Upgrade to the Next Level Upgrade to the Next Level
The Dry Aging Essentials Book The Dry Aging Essentials Book
Choose from our comprehensive master collection of dry aging programs in our 300-page recipe hardcover book, The Dry Aging Essentials with Recipe Programmes.
The Dry Aging Essentials Book is included when you purchase any DRY AGER® unit.
Signature Pastrami
TRADITIONAL CURED BEEF BRISKET
The traditional way of preparing this brisket is by cutting and cooking it and then finishing it in the smoker.
Pastrami is known for its place in sandwiches, but by using SmartAging® technology, it becomes an exceptional delicacy with your personal touch. BRISKET 75% WEEKS
P28 PROGRAM page 180 The Dry Aging Essentials
3-5
Pastrami NYC Sandwich
SAUERKRAUT | RYE BREAD | THOUSAND ISLAND DRESSING
The pastrami sandwich, invented by German immigrant Arnold Reuben back in the 1920s, is the essential NYC sandwich. His Reuben's Restaurant and Delicatessen was a fixture of Madison Avenue until it closed at the turn of the millennium. The pastrami becomes particularly juicy utilizing SmartAging® technology.
Duck
Ducks are classified as fatty poultry. SmartAging® technology improves the duck's juiciness and aroma. I strongly recommend choosing poultry from a free-range product. Mature with the head hanging upright, ensuring that the abdominal cavity remains open.
Ducks of good quality can be matured for up to 10 days.
5-10 P13 DAYS PROGRAM
5 Days
page 148 The Dry Aging Essentials
Duck
Because of their significantly higher fat content, domestic ducks are even better suited for the DRY AGER than wild ducks. The Dry Age Guy enjoys the duck breast prepared to rosa medium juicy.
BREAST PROGRAM
DAYS 5 HOURS page 284
The Dry Aging Essentials
Lamb
The lean rump is the most tender part of the lamb. It can be matured for up to 3 weeks and reach the "intense" taste stage and discover the full lamb tasting profile.
Cut the fillets from the carcass and carefully trim away all connective tissue and fat sections.
TASTE PROGRAM DURATION BASIC No. P6 1 Week
INTENSE No. P11 3 Weeks
PROGRAMS
1-3
P6/P11 WEEKS
page 158 The Dry Aging Essentials
PEARL
CONFIT
Lamb Loin
BARLEY RISOTTO | ONION
The lean-back muscle is the second most tender cut of lamb after the fillet. Maturing it in the DRY AGER makes it extremely tender.
For best results, cook it in a gentle sous vide bath at 54°C for 1 hour.
1.5 HOURS 1-3
LOIN WEEKS P6/P11 PROGRAM
The Dry Aging Essentials
Leg of Lamb
OLIVES | BASIL | FETA CHEESE
Cuts intended for braising do not benefit from dry aging nearly as much as those intended for pan-searing. Legs of lamb, however, are surely among those that do, as they become even more tender and flavorful using the DRY AGER®.
The Dry Age Guy's choice is the leg of lamb in a classic way, braised in the oven.
146 The Dry Aging Essentials
Corn-Fed Chicken
Only corn-fed chicken of the highest quality and freshness shall be used for dry aging. Free-range is highly recommended. A corn-fed chicken's diet consists of at least 50 percent corn.
Corn-fed chicken can be dry-aged for up to 10 days which intensifies its flavor and makes breasts and legs juicier. DAYS
5 Days
page 146 The Dry Aging Essentials
Corn-Fed Chicken
POLENTA | VERMOUTH ESPUMA
Corn-fed chicken meat has a natural yellow tinge indicative of their diet. Dry aging lends the meat an additional tenderness and helps keep the juices inside.
The Dry Age Guy prefers the fantastic flavour combination of chicken breast with polenta and full-bodied Vermouth espuma. BREAST DAYS PROGRAM
1 HOUR page 288 The Dry Aging Essentials
Atlantic Salmon
Large fish like salmon can be matured whole (using program P14) or as fillet (P15).
Fillets (also from aquaculture) do best when cured like gravlax.
5 P15
DAYS PROGRAM
page 212 The Dry Aging Essentials
Common Sole
SOLEA SOLEA
The Common Sole or Dover Sole is among the most palatable of the flatfish family. Larger specimens of 0.8 kg and up perform very well, and taste best when poached briefly in a lot of butter.
Make sure the inside of the fillet is still slightly translucent. page 213 The Dry Aging Essentials
3 P14 DAYS PROGRAM
Cod
GADUS MORHUA
This North Atlantic fish can be matured using SmartAging® technology even without an overnight salt cure.
The taste profile of cod or skrei becomes very intense in its raw state because the fragile muscle segments acquire a fresh, slightly salty tang.
Wild Tuna THUNNUS
It is recommended to buy cuts of up to 10kg and mature them either hanging or resting. No other fish is as delicious and well-rounded in taste when dry-aged and served as raw sashimi.
It needs to be frozen at -20°C for 24 hours to kill potential nematodes (parasites) prior to dry aging.
Tuna Takaki
MANGO | SESAME | PEANUTS
Among the most popular Asian-style tuna dishes is tataki, in which the fish is seared in very hot oil for a few seconds, and remains raw inside.
In this preparation, the dry-aged flavor profile stands out because it lends the tuna a wonderful texture and a nutty taste.
X-Oven is the nextgeneration charcoal oven for professional kitchens. Exclusive. Revolutionary. Functional.
Simply activate the air intake and exhaust valves to facilitate combustion.
Seal the air inlet upon reaching the desired service temperature to reduce charcoal use.
Innovation, Safety Innovation, Safety and Flexibility and Flexibility
X-Oven allows chefs to safely unleash their creativity with diverse cooking techniques.
X-Oven enables precise, simultaneous grilling of fish, vegetables, meat, and poultry.
X-Oven outperforms competitors in safety, efficiency, saving time, space, and energy.
Who is ?
Mirco Beutler, known to F&B industry as “The Dry Age Guy”, is a German hospitality entrepreneur with more than 15 years of international and regional F&B experience. Under his guidance, the technology and methods of dry-aging were implemented in fine dining establishments in the GCC region and New York City, USA.
What is The Dry Age Boutique?
The Dry Age Boutique is a retail store in Dubai that sells Halal dry-aged products (fish, steaks, & poultry) sourced from the United States, Australia, and Japan. Designed to emulate high-end designer boutiques, The Dry Age Boutique’s flagship store has an 8-meter custom-built central display of dry-aged creations called the Display Coldroom, The Dry Age Guy Edition.
What is The Dry Aging Process?
The dry-aging process, perfected with the DRY AGER® Premium S, uses precise control of temperature, humidity, and airflow to naturally enhance the flavor, texture, and tenderness of meat (fish, poultry, steaks, and cheese). As moisture is drawn out and enzymes break down connective tissue, the meat develops rich, concentrated flavors and a melt-in-your-mouth quality, delivering premium results for any culinary creation.
