All our products are MADE IN ITALY
On BlissHub you will find the best professional solutions for the aging of meat and fish: cells, cabinets and systems designed to maintain optimal temperature and humidity conditions. Thanks to our Made in Italy equipment, you will be able to obtain tender, tasty and superior quality aging meat, ideal for butchers, restaurants and delicatessens that want to offer the best to their customers.
BlissHub offers a complete range of professional cold rooms and cabinets for the aging of meat and fish, designed to offer precise control of temperature, humidity and ventilation. Our solutions guarantee an optimal maturation process, for more tender, tasty and safe meat. Ideal for aging beef in butchers, delicatessens and restaurants that focus on Made in Italy quality.
BlissHub dry-aging rooms and cabinets are designed with cutting-edge technology to ensure optimal dry-aging conditions. They offer precise temperature and humidity control, allowing you to meet the maturation times needed to obtain high-quality, tender, and flavorful dry-aged meat.
Choose BlissHub for efficiency, safety and professional results.
Meat aging is a fundamental process that greatly affects the quality and flavor of the final product. But what exactly is aging? It is a technique that consists of allowing the meat to rest in controlled conditions of temperature and humidity, thus allowing the natural enzymes to break down the muscle fibers and improve the tenderness and flavor of the meat. The aging process can be done in two main ways: dry aging or wet aging. Dry aging is done by hanging the meat in refrigerated environments for a variable period of time, allowing air to circulate around the piece. This method gives the meat a more intense and complex flavor, thanks also to the formation of an external crust that is removed before consumption. On the other hand, wet aging involves vacuum-packing the meat, which is then stored in the refrigerator. This method is quicker and maintains the weight of the product more, but the flavor is less pronounced than dry aging. The time needed for proper aging varies depending on the type of meat and the method chosen. Generally, to obtain optimal results with dry aging you can go from 2 to 4 weeks, while for the wet one 7 to 10 days are sufficient. However, some quality cuts can be left to rest even beyond 60 days to reach an extraordinary level of tenderness and flavor. In conclusion, aging is an art that requires precision and patience, but the results more than justify the wait: a succulent, soft and flavorful meat that will satisfy even the most demanding palates.
