The Bullock

ZZ1038

THE BULLOCK - 1 shelf and hanging bar

Small Batch Salumi Curing and Dry Ageing

Salami 5kg capacity but no longer than 350mm in length.

Freestanding with tinted, double glazed glass door, hanging bar and pull-out stainless steel shelves. Temperature, de-humidification and internal light are controlled via the LED panel.

The CLEAVER is equipped with heater, compressor cooling, self-evapourating dehumidification, humidifier, passive air-circulation, UVC light, and stainless steel salt-block tray

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 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: 875mm

Width: 595mm

Depth: 600mm

Volume: 154L

Meat Capacity:

15 to 20kg

Temperature:

0C to 25C

Humidity: 60% to 95%

Shelves: Two (46cm x 46cm)

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.

Suggested setting -

Curing Salami - 10°C/75-80%

Dry Aging - 2°C/80%

Cheese Maturing - 7-8°C/85%

IMPORTANT NOTE:- This stock 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 to your door. BUT FREE PICKUP FROM OUR SYDNEY 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 or if your want to pick up from us