Meat

The Meat Curing Device is for processing beef, venison, horse, game, lamb and goat. Continuous cycles up to 12 months; multi-phase bresaola, pastrami, coppiette, carne salada; cooking: beef frankfurters and mortadella. The Dry Age 3.0 is for dry-aging and fresh/aged storage, officially with an EFSA dry-age cycle of up to 35 days, without a separate 4.0 curing unit.

The official news on the METRO partnership distinguishes the in-store Meat Curing Device / Maturmeat® level (up to 12 months) from the professional Dry Age 3.0 (up to 35 days).

Consultation