Dry aging is making a comeback, but not in the way most people think. It’s no longer limited to expensive dining icons. Today’s foodservice operators are adopting dry aged meat cabinets to boost flavor, enhance presentation, and create new value for customers. Whether in a restaurant, hotel, or retail environment, dry aging has become a modern tool for standing out.

At the same time, advancements in aging cabinet design have made it easier for commercial kitchens to take advantage of this technique without the usual headaches. As demand grows, so does the need for equipment that delivers consistent results while still fitting into fast-paced, design-driven spaces.

The Rise of Dry Aging in Foodservice

From steakhouses to destination eateries, diners are looking for a premium meat experience, and they’re willing to pay for it. Dry aging unlocks the deep, concentrated flavors that elevate a cut of meat from good to exceptional. But it's not just about flavor. Aging also changes the appearance and texture, giving cuts a rich color, improved marbling, and a more tender bite.

This kind of transformation appeals to chefs for obvious reasons, but it also resonates with today’s consumers. Diners are interested in the process. They want to know where their food comes from and what preparation is involved. Dry aging gives chefs a way to tell that story, while also offering a product that’s visually stunning and packed with flavor.

That’s one reason aging cabinets are increasingly being placed front and center—in full view of guests. Operators are using the technique not just as a back-of-house process but as part of the experience. A cabinet full of carefully aging cuts signals craftsmanship, quality, and attention to detail.

Challenges and Considerations for Commercial Kitchens

As appealing as dry aging is, it comes with built-in challenges. Controlling temperature and humidity isn’t easy without the right equipment, and many kitchens don’t have the space or infrastructure to build a dedicated aging room. Once committing to dry aging, consistency becomes critical. Overaged products can lead to waste, and uneven results can affect the bottom line.

Food safety is another concern. Without precise controls, conditions can drift out of spec. In modern kitchens with open concepts or retail-facing elements, equipment needs to meet both functional and aesthetic standards.

In short, chefs and operators need a solution that simplifies the process, reduces risk, and still delivers the premium results that make dry aging worth it.

The Modern Solution for Dry Aging

That’s where Meatico by Everlasting comes in. These Italian-engineered units combine precision, performance, and design—all in a self-contained footprint that fits seamlessly into today’s kitchens. Meatico’s meat aging refrigerators give chefs complete control over temperature, humidity, and airflow, ensuring each cut is aged under ideal conditions.

But Meatico cabinets aren’t just practical; they’re constructed beautifully with the intent of front-of-house installation. With sleek finishes and glass-front doors, these units function as both dry aging equipment and foodservice meat displays. Whether you’re showcasing product at a butcher counter or adding visual interest in a restaurant setting, Meatico checks both boxes.

For operators, the benefits go beyond performance and style. Meatico units are easy to install, require minimal maintenance, and are built with sustainability in mind. That makes them a wise choice for facilities that want premium results without extra hassle. For dealers, they’re a standout option with broad appeal, from chefs looking to level up their menu to designers seeking equipment that fits a high-end concept.

Dry aging is no longer a niche technique. With Meatico, it’s accessible, consistent, and built for the pace of modern foodservice.

The Pace Reps team is here to help your foodservice team discover the best in commercial equipment. Take our foodservice assessment to get started or to schedule a demo:

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