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About Dry Ager
Where can meat be purchased for Dry Aging?
You can purchase meat from any butcher shop and wholesale or retail stores. If the meat already
comes packaged (vacuum-sealed, paper-wrapped, etc.), simply remove the original packaging before
aging. Keep in mind that the meat
should be fresh and free from contamination before it is placed
inside the Dry Ager.
How should meat be stored inside the Dry Ager?
Storing meat inside the Dry Ager is easy. No special packaging is required. Simply place the meat on
the shelf or hang it on the meat hook. Stainless steel shelves come with the purchase of the Dry Ager.
Stainless steel hangers and hooks are optional accessories and must be purchased separately. Shelf
and hanger installation instructions are included in this Owner’s Manual. See page (13).
Can different types of meat be Dry Aged at the same time?
Dry Aging different types of meat at different aging levels at the same time is harmless unless they are
in direct contact with each other. We recommend labeling each meat to keep track of their types and
aging levels. Pin tags for meat can be purchased from Everest as an optional accessory.
Is it okay to Dry Age meat that has been Wet Aged?
Yes, Wet Aged meats can still be Dry Aged. Just remember to remove original packaging before placing
the meat in the Dry Ager. It should be noted that if Wet Aged meat has been stored in a vacuum-sealed
package for a long time, it may have developed lactic acid over time which will impart a sour taste.
Keep this in mind when Dry Aging Wet Aged meat.
What are the safety practices when using a Dry Ager?
As with any food preparation, always keep kitchen tools sterile. When you take the meat
out of the
Dry Ager and slice a piece off, make sure to keep it quick and clean. Clean the shelves and interior
surfaces with warm water and soft soap. Do not let water accumulate inside the unit, and wipe the
interior surfaces with a dry and soft cloth as needed. Do not use steel wool, strong acids, concentrated
detergents, bleaches, cleaning waxes, polishers and other abrasive cleaners. Avoid contact with
electronic parts to avoid the risk of fire.
What if the meat becomes moldy?
Mold growth on the surface of Dry Aged meat is one of the traditional ways of aging and considered
safe as long the moldy sections are trimmed off and the meat is fully cooked. However, Everest Dry
Ager was designed so that mold does not grow on the meat. Our shelf life study supports this claim
because
no mold colonies were detected throughout the process. If you see any mold growing on the
meat, it is possible that you have not followed proper safety and hygiene practices. Everest does not
recommend the consumption of meat if they have mold.
