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About Dry Ager
What is Dry Aging?
Dry aging is a process in which meats are exposed to circulated air under refrigerated conditions for a
certain period (typically weeks), which enhances the maturation of meats. This sophisticated process
instills extraordinary tenderness and intensive flavor into meats.
What does the Everest Dry Ager do?
Everest introduced the Dry ager & Thawing Refrigerator series that combines high-end technology
with exquisite design to give users the ability to produce high-quality meats. It accelerates the aging
process of meats and improves their flavor and texture with minimal volume and weight loss. The
interior walls of the unit are ceramic-coated and perfluorooctanoic acid (PFOA) free. The walls radiate
infrared rays that kill harmful bacteria and keep the environment of the meats sterile. In addition to
this, an electronically commutated (ECM) aging fan and air circulation deflectors enhance the dry-
aging process.
What type of meats can be Dry Aged?
Beef and pork are the most common red meats that can be dry aged. White meats such as chicken
and turkey can only be thawed.
What is the recommended set temperature and humidity for the Dry Ager?
The temperature is factory-preset at 35 F°. The recommended aging temperature ranges from 34 F°
to 38 F°. The set temperature is up to the user’s preference as long as it is within the recommended
range. The relative humidity is also factory-preset with the average relative humidity controlled at 65%.
What is the optimal aging period that gives the best flavor and texture?
Everest recommends maturing the meats for 7 or 10 days at the longest. According to our study, this
will give you the best quality of meats at minimum volume and weight loss.
How long can meat be aged inside the Dry Ager?
We conducted a shelf-life study on beef (rib-eye) aged inside our Dry Ager. Certified Laboratories,
an accredited food-testing organization, partnered with Everest to ensure dependable, credible and
qualified results. The study concluded that the meat samples were safe to consume even after 45
days of aging. That being said, we highly recommend consuming meat
within 10 days of aging at most
to obtain the best color, texture, taste and moisture balance.
While dry-aged meat, from a microbial
perspective, is perfectly suitable to consume beyond 45 days of aging, it has exhibited discoloration,
texture hardening, and excessive moisture loss.
About Dry Ager
Use your Everest product according to its intended functions. Warranty is void if the following
guidelines are not met.
