Dry Age Cabinets


Dry Aged meat cabinets are matured longer period of time in which the air humidity, air circulation and temperature controlled. As a result, the moisture in the meat muscle tissue is vaporized, and is degraded by its natural enzymes. Because of this, there has been slow bester caught. The meat feels hard and dry, and looks black. But appearances are deceptive: when the meat cuts is inside bright red and soft as butter!

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Dry Age Built-in Cabinets

Restaurant PEEK - Texel

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Standard Dry Age Cabinets


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Detached Dry Age Cabinets

Zegro - Rotterdam

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Transparant Dry Age Cabinets

Lesage Prestige - Lyon

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Dry Age Cells / entry-Cabinets

Restaurant RAUW - Amersfoort

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Other Cabinets

The Cheese Cabinet

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The Story of Meat

Prices & Specifications

Logo's, Light & Meat Racks

Meat Racks & Accessories

Custom Designs

Himalayan Salt Blocks

Important Information


It is with great pride that we can inform you that the standard 1 and 2 door Dry Age Cabinets, and all derived from these, are working and delivered with a natural refrigerant (R600a). This Means that we more than comply with the protocol of Montréal.


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In 2017 we are from 9 to January 12 again at the Horecava in the RAI in Amsterdam! Come take a look at the Dry Age Cabinets.

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This year, van Weel refrigeration at various fairs of the wine professional.

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Van Weel Refrigeration works according to the new Supply Conditions of the NVKL.


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