The meat matures on the bone in our maturing cabinet at approx. 85% humidity and a temperature of 2° C. The precise electronic control of the DRY AGER guarantees a constant temperature, which can be regulated in 0.1° C steps. The meat matures on the bone in our maturing cabinet at approx. 85% humidity and a temperature of 2° C. The precise electronic control of the DRY AGER guarantees a constant temperature, which can be regulated in 0.1° C steps.
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