Explainers
Whether to buy a cabinet at all, how much meat an aging run costs you, and what conditions the food-safety sources describe. Each of the 3 leads with a short answer, computes its catalog numbers at build time, and names the paper or agency behind anything it quotes.
Bags are the cheapest way in: about $5.32 a bag at the low end here, in the fridge you already have. A cabinet starts near $1,000 and adds a fan, its own temperature control and, on 17 of 26 models, active humidity control.
Read the full answer →The research literature most often reports 14 to 40 days for dry-aged subprimals. Expect to lose weight twice: 6–15% to drying and 3–24% to trimming the bark, per a 2016 review.
Read the full answer →Published dry-aging conditions sit just above freezing: 0.5–4 °C (about 33–39 °F) with 61–85% relative humidity in a 2016 review. 23 of 23 cabinets here that publish a range can be set to 37 °F or colder.
Read the full answer →For the specifications themselves, what each number on a product page means and which of them can be compared, see how to read a dry-aging cabinet spec sheet, where every figure is computed from this catalog.