Dry Aged Cabinets
The most important feature of Dry Age Cabinets is that they do not allow bacterial growth on dry meat while preserving the taste of the meat . As a matter of fact , these cabinets are generally intended to be stored for 28 days . During this period of 28 days , collagen breaks down and causes all the water in the meat to evaporate . This ensures that less time is spent cooking the meat . Therefore, it is important to maintain the meat grade. You can order Dry Aged Cabinets according to your wishes with Karçığ Cooling quality .