22DBS2C- DRY Two Door Dry Aged Cabinet

The Dry Aged method, which was started to be applied for the first time in the USA, produces 80-86 percent of quality beef. It consists of keeping it on its own bone for 21 to 28 days at a temperature of 0 degrees. This method, which makes the meat softer, also makes it smell more aromatic. It has been rested with the Dry Aged method in Turkish gastronomy, which has shown a great development recently. meats are preferred.