DRY-AGING with Sorgo Technology

We offer specially designed Dry-Aging systems in our product range.

Dry-Aged Beef is distinguished by its exceptional tenderness and unique flavor. Achieving this requires primarily two factors: time and a specific climate. These aspects are perfectly controlled with our Dry-Aging systems. Thanks to our advanced air circulation system and precise control of temperature and humidity, a microclimate is created in the chambers that initiates and guides the aging process of the meat for several weeks. During the ideal period of 4 to 6 weeks, the flavor is intensified, and the meat becomes more tender – a true delight for meat enthusiasts.

The specially developed process control and optimal climate in Sorgo Dry-Aging systems make us a trendsetter in meat aging technology. The reliability and quality of our systems, along with the final results of the meat products, guarantee the highest levels of customer satisfaction.