CABINETS WITH INTEGRATED PATENTED PH CONTROL AND METHOD SYSTEMS
FOR MEAT MATURATION AND DRY AGING
From 60 to 1200 Kg of dry aged meat per month
ABOUT MEAT MATURATION
Unique and patented dry age cabinet in the world
Maturmeat® unlike the "vacuum-packed" method of immediate consumption after opening the bag, allows you to hang, store and consume the meat in much longer times, even up to 12 months and without any risk. The system, equipped with an advanced control system (touch screen color), manages the pH of the meat, and automatically adjustable temperature, humidity, air speed and smoking throughout the duration of the maturation process with climatic recipe. Dry Age and displaying, lumbar, quarters and whole half-carcasses of meat in a safe, professional and certified way, from 60 kg to 5,000 kg per month, in your supermarket, wholesale meat, butchery or restaurant, will be simple because each cabinet is provided with a license to use a patented method for meat maturation in your store.
FOOD SAFETY AND CONTROL
WHY CHOOSE MATURMEAT®
INCREASED MEAT QUALITY
The Cuomo Method, patented by Alessandro Cuomo, is certainly the best method for maturing beef. Technical and scientific data of food analysis demonstrate an improvement in the quality of matured meat with Maturmeat®, which corresponds to a 30% increase in all the nutritional values of the meat.
INCREASE IN THE MEAT SHELFLIFE
Mandatory and personalized labeling that you can apply on your product. Longer storage times: you can cut the slice and store the rack in Maturmeat®, up to 6 months.
A SAFER BUSINESS
This process promotes an increase in ROI to 300% for each production cycle.
REMOTE TECHNICAL ASSISTANCE
We never leave you alone: Maturmeat® enjoys the Technical Assistance of our highly specialized technicians present throughout the national territory. Stagionello® Service , our operations center, is Carugate (Milan): +39 02 4945 4281
GET A QUOTE
(+39) 02 4945 4044