Once we receive stock from our supplier, our team will be in contact to arrange a convenient delivery or collection date.
You will be notified if there are any delays.
*Delivery timeframes may be longer for regional or remote areas.
Available By Order - Typically 5-10 Business Days*
Once we receive stock from our supplier, our team will be in contact to arrange a convenient delivery or collection date.
You will be notified if there are any delays.
*Delivery timeframes may be longer for regional or remote areas.
Calculated at Checkout
| Model: CDACTB |
| Type: Dry Ageing Cabinet - The Bullock |
| Dimensions (WxDxH): 595mm x 600mm x 875mm |
| Weight: 55kg |
| Volume: 154L |
| Humidity Range: 60% to 90% |
| Temperature Range: 0°C to 25°C |
| UV Light: Yes |
| Humidifer: Yes |
| Meat Capacity: Up to 20kg |
| Max. Salami Batch Size: 5kg (no longer than 300mm) |
| Shelves: Two (46cm x 46cm) |
| Shelf Positions: 3 |
| Hanging Bar: One |
| Dry ageing is a process of resting or storing whole cuts of fresh beef, venison and even fish in a controlled environment and designed primarily to intensify flavour as well as promote tenderness. |
| When you age meat, the enzymes that are present in the meat will start to break down the tough muscle fibres over time. |
| In addition, if you are dry aging your steak the flavour will improve over time thanks to enzymatic and bacterial actions, as well as oxidization of the fat on the steak. As time goes on your steak will develop a deeper, beefier taste. |
| Cleaver FAQ: Click Here> |
| Cleaver Manual: Click Here> |
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2 YEARS WARRANTY