The beef dry aging process requires a very precise set of conditions to provide the desired results. Airflow, temperature and humidity need to be closely controlled to allow natural, good (unharmful) bacteria grow and break down the connective tissues in the meat. The beef loses a large quantity of moisture throughout the 28 day process, which concentrates the flavour and tenderizes the meat. 

The evaporator was selected with high velocity fans a wide temperature differential to provide the necessary air flow rate and the desired relative humidity, without the need for any additional de-humidification systems.

The plant was a bespoke built design to provide the evaporating temperature needed. We specified a GEA Bock Semi-Hermetique compressor to provide a robust and reliable system.

Controls were also bespoke built, incorporating the necessary humidi-stat and temperature controls.

Our installation team, completed the installation to our usual high standards and great care was taken at commissioning, working with the farm team to ensure the best possible results.

The new offering of Dry Aged Beef has been a huge success for Blackwell's, with many customers returning time and time again for the delicious results due to the care and investment in quality, extra effort and teamwork of client and contractor alike!