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The Bullock Dry Ager Cabinet - backorder contact us for delivery quote
ZZ1038

The Bullock DRY AGER / Salumi Cabinet
Was: $2,450.00
$1,900.00
In stock

Description

THE BULLOCK - 1 shelf and hanging bar

Cleaver Dry Ageing Cabinets have been specially design create the perfect conditions to get the most out of your choice cuts of meat.

Whether you’re planning to hang a rib eye on the bone for 60 days, or hang cuts from your latest kill, Cleaver makes sure the results are well hung…

The CLEAVER is equipped with heater, compressor cooling, self-evaporating de-humidification, humidifier, passive air-circulation, UV light, and stainless steel salt-block tray.

The Bullock is made to fit into any kitchen. Sized to fit under a regular kitchen bench it is the ideal replacement for your old dishwasher, allowing you a steady supply of dry aged steaks and homemade salami.

Height: 820mm

Width: 595mm

Depth: 570mm

Volume: 127L

Meat Capacity:

10 to 15kg

Temperature:

1C to 25C

Humidity: 60% to 85%

Dry Ageing Tips - How long should you dry age for?

There is no exact age you should aim for. When it comes to dry ageing meat, the length of time comes down to a personal preference. However, the longer you age your beef will determine the outcome of your final cooked steak in terms of changes to tenderness and taste.

Age your meat for at least 14 days in order to notice any real changes. Anything less is not long enough to allow the tougher tissues to break down or for the flavour to change. Between 14 to 28 days you will start to notice a difference in texture and tenderness.

Past 28 days the flavour will start to dramatically improve. As you approach 45 days ageing you will begin to notice an intensity of the beefy flavours and nuttiness to the meat.

We recommend not ageing longer than 120 days.

IMPORTANT NOTE:- This is Backorder stock as cabinet is not held in Sydney and is only shipped from supplier upon customer order.

SHIPPING :- Delivery from interstate supplier can take up to 5 working days and it is free pick up from our Leichhardt warehouse

Extra cost to ship to your address - Freight charges may differ, particular to regional areas and we reserve the right to increase charges if delivery location is remote or outside of metropolitan areas. Please contact us first for a firm ship quote from our suppliers warehouse to your address.

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$2,450.00
$1,900.00
The Bullock DRY AGER / Salumi Cabinet
Available to order
THE BULLOCK - 1 shelf and hanging bar Cleaver Dry Ageing Cabinets have been specially design create the perfect conditions to get the most out of your choice cuts of meat. Whether you’re planning to hang a rib eye on the bone for 60 days, or hang cuts from your latest kill, Cleaver makes sure the results are well hung… The CLEAVER is equipped with heater, compressor cooling, self-evaporating de-hu…

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