Angel Refrigeration supply specialist Meatico meat dry aging and maturation systems for commercial food production across the UK & Ireland. Our range includes controlled dry aging cabinets, meat maturation rooms and hanging environments designed for butchers, restaurants, food producers and specialist hospitality applications.
Successful meat dry aging depends on carefully controlled environmental conditions throughout the maturation process. Temperature, humidity and airflow all influence moisture reduction, flavour concentration, tenderness and long-term product consistency. Meatico systems are designed to help create stable and repeatable aging environments that support reliable commercial meat maturation applications.
From artisan butchers to premium restaurants and food producers, we help businesses develop controlled dry aging environments designed to support consistent maturation, flavour development and product quality.
Every dry aging application is different. We help clients identify the right aging cabinet or maturation room based on production volumes, available space and operational requirements.
Successful dry aging depends on maintaining controlled temperature, humidity and airflow conditions over extended periods. Our systems are designed to support reliable and repeatable meat maturation environments.
From initial consultation through to delivery and installation, our team supports clients throughout the project process with practical guidance, responsive communication and ongoing aftercare support.
Meatico meat aging cabinets incorporate controlled humidity management, adjustable airflow and stable temperature control designed specifically for commercial dry aging applications. From compact front-of-house aging displays to larger meat maturation rooms, these systems are developed to support controlled and repeatable aging environments across a wide range of commercial food production settings.
Different meat aging applications require different environmental balances throughout the maturation process. Carefully managed airflow, humidity and temperature control help support gradual moisture evaporation, controlled maturation and consistent dry aging performance over extended aging periods while helping maintain product quality and batch consistency.
Whether developing a small-scale dry aging setup or a larger commercial maturation environment, Angel Refrigeration provide specialist guidance alongside the Meatico range of meat dry aging systems across the UK & Ireland. Explore our meat aging cabinets and maturation rooms or contact our team to discuss the right solution for your application.
We recommend that only red meats should be stored together to avoid the wrong type of bacteria being introduced to the storage area.
These free-standing meat aging cabinets allow butchers, chefs and food producers to keep their beef separate to their pork and poultry.
The moisture, fat and bacteria from pork and poultry can often cause red meats to become sticky and develop unwanted mould.
All of our equipment has been designed to maximise flavour, tenderness and moisture, whilst minimising weight loss.
Your questions are important to us, therefore we will aim to respond quickly. The more information you can provide us with, the more efficient we will be in our response.
Airflow is essential for maintaining a stable aging environment and supporting consistent maturation throughout the cabinet or room. Controlled air circulation helps distribute temperature and humidity evenly while assisting with gradual moisture evaporation during the aging process.
Poor airflow can create inconsistent aging conditions and uneven product development. Meatico dry aging systems use adjustable ventilation and controlled air management technology designed specifically for commercial aging applications, helping support stable maturation conditions across different stages of the aging process.
Humidity plays a critical role in controlling how meat loses moisture during the aging process. Excessively high humidity can slow external drying, while low humidity may lead to excessive weight loss and uneven maturation.
Maintaining balanced humidity levels helps support consistent aging conditions, controlled moisture reduction and product stability over time. Meatico aging cabinets are designed with adjustable humidity management systems that allow operators to maintain controlled maturation conditions without relying on external environmental factors.
Successful meat maturation depends on maintaining stable temperature, humidity and airflow conditions throughout the aging process. Even small environmental fluctuations can affect consistency, weight loss and the quality of the final product.
Professional meat maturation systems are esigned to create repeatable and controlled aging conditions over extended periods. Meatico aging cabinets and rooms incorporate humidity control, adjustable ventilation parameters and dedicated MEATouch control systems to help maintain stable maturation environments suitable for commercial dry aging applications.
When carried out correctly, dry aging enhances both the texture and flavour profile of meat products. Natural enzymatic activity helps tenderise the meat while controlled moisture reduction intensifies flavour, creating the distinctive characteristics associated with premium dry aged beef.
For restaurants, butchers and specialist foodproducers, dry aging can also help increase product value and create a more differentiated customer offering. Meatico aging systems are designed to support this process through stable environmental management, adjustable airflowcontrol and multi-phase aging functionality developed specifically forprofessional food production environments.
Dry aging is a controlled meat maturation process where large cuts of meat are stored in carefully managed temperature, humidity and airflow conditions over an extended period of time. As natural enzymes break down muscle fibres and moisture gradually evaporates, the meat develops increased tenderness and a more concentrated depth of flavour.
Unlike wet aging, where meat is vacuum packed, dry aging requires a stable open-air environment with carefully balanced environmental controls. Meatico aging cabinets and maturation rooms are specifically designed to manage these conditions through controlled humidity, ventilation and temperature management systems that support consistent commercial dry aging.
We are proud to exclusively represent leading European manufacturers;
Everlasting, Meatico, Cold Mark, Orion, Panem International, and A.I Guidovie Meat Hanging and Transportation
Working closely with other high profile brands such as Coreco, Infrico, Fosters, Longoni, Lucabo, Oklin UK, Orion and Oscartielle we are able to supply
the best and most suitable professional refrigeration through the UK and Ireland
