Vision: a meat maturing fridge that fits perfectly in terms of hygiene, handling and appearance into the restaurant, in the clubhouse and even in the home. The ready to plug in – 220 volt unit without external water supply – that costs less than 4,000 euros. For butchers and steakhouses, a unit that will pay for itself, after sales from filling the Dry Ager with meat only three times. A realistic calculation, because a high quality, raw side of beef and with a good marble content, for example from a young Hereford (a female heifer before first calving), costs 11 to 18 euros per kilo directly from the slaughter house. After four to six weeks of dry aging, the cuts have doubled in market value – a Dry Aged steak, from a local cattle breed, rarely costs in store less than 50 euros per kilo, sirloin steak of beef cattle breeds such as Angus and Hereford from Ireland, America and Australia or alpine Simmental are even more expensive. The time and the market were right, so it only needed the product. But its development continued, and with Swabian characteristics such as accuracy, ingenuity, efficiency and ambition in the business, one could expect results. While Christian with some clients from large corporate database wondered whether any would be interested in a mature refrigerator for the home, Aaron devoted art. And concluded: A project is even for an experienced refrigeration engineer like him who has designed artificial ice rinks and large cold storage rooms, no small task. “First of all, we played about for months with the unit, making sure it kept temperature humidity and air circulation perfectly at a set value. Then we bought some meat and for weeks observed what happened in the maturation and how we could improve on the unit,” he says, whilst he checked the readings on the data tracker, which were still in the experimental “Ager ” in the office.