DryAgePro Introduces a Safe, Affordable In-house Dry-aging and Dry-curing Technology for Chefs and Meat Processors

Online, June 4, 2014 (Newswire.com) - Restaurants and meat distributors can now create distinctive dry-aged and dry-cured meats in-house using DryAgePro® technology and an ordinary refrigeration unit. This technology uses advanced single-layer, moisture- and oxygen-permeable materials that establish a membrane around the meat, protecting it from outside contamination, odors and mold. DryAgePro allows chefs and butchers to offer customers signature dry-aged and charcuterie beef, lamb, pork, buffalo, elk and other meat.

Award-winning foodservice technology, DryAgePro provides protection against off-flavors and does not pose a risk of anaerobic bacterial contamination. This safe and affordable process conforms to US FDA codes and does not require UV lighting or specialized humidity control.

"DryAgePro delivers unique culinary choices that customers crave," says Thea Lopatka, Owner of DryAgePro. "Restaurateurs and butchers have found that DryAgePro increases customer loyalty and profits without a significant investment."

The DryAgePro product line includes a trial pack of sample sizes and several 50-piece bundles designed for a full range of meat cuts. DryAgePro bag dimensions range from 8 by 18 inches (200 by 450 mm) to 16 by 28 inches (400 by 700 mm).

To learn about the process, obtain additional product and food safety information or to order DryAgePro, visit www.dryagepro.com, call +1 612.246.3250 or email info@dryagepro.com.

DryAgePro is passionate about and committed to providing a safe, flexible in-house method of creating dynamically flavored meats that drive inspiration and build stronger businesses for restaurants and meat processors. Chefs, butchers and food distributors are reinventing beef, lamb, pork, buffalo and other meats with DryAgePro. A high-quality proven process, DryAgePro is fueling stronger repeat sales and higher profits.