DRY AGING || After an animal has been harvested and the carcass cools down, it’s ready for aging. Dry aging is a differentiator for independent meat processors and results in tenderness and a special flavor profile—compared to wet aging (in bags) done by big processing plants. Friesla’s Carcass Aging Coolers enable extended cooling and dry aging prior to cutting and packaging. For reference on size: hang roughly 50 beef (100 full-length halves) per 50’ Cooler.
