Upgrade Your Menu & Brand: Premium Dry Aging With KingsBottle Steak Ager

In the competitive world of hospitality, offering something truly exceptional can set your business apart. Dry-aged beef has become a signature item for premium restaurants and butcheries, highly profitable, visually impressive, and a proven way to elevate your brand. The KingsBottle 388L Steak Ager Upright Cabinet is engineered to deliver commercial-grade dry aging that attracts customers and increases the value of your menu.

Dry-aged beef is viewed as a luxury item. Customers instantly associate it with quality, exclusivity, and expert craftsmanship. Adding it to your menu elevates your brand image and allows you to create higher-margin signature dishes. The 388L Steak Ager helps you produce consistent, top-tier cuts that justify premium pricing.

Why Dry-Aged Beef Helps Venues Stand Out

• Differentiate your venue before competitors do

Dry aging introduces a signature element to your menu, one that competitors can’t easily replicate.

• Aged beef commands higher margins

Premium cuts aged for 30–60+ days justify elevated pricing, increasing revenue per plate.

• A showpiece that instantly elevates your brand

The illuminated stainless-steel cabinet becomes a feature guests see and talk about. Customers love watching the aging process in action.

• A cost-effective way to enter the premium dining market

Instead of building a dedicated dry-aging room, this cabinet delivers the same results with minimal installation requirements.

Engineered for Commercial Performance

The KingsBottle 388L Steak Ager delivers the reliability and precision busy hospitality environments need:

• 388L capacity for large cuts and high-volume production

• 1°C–25°C temperature + 60%–85% humidity control

• Fan-circulated airflow for even, predictable maturation

• UV sterilization for a safe, hygienic environment

• Quiet, energy-efficient Embraco inverter compressor

• Durable stainless steel shelves and hangers

• No external plumbing required (manual refill every two weeks)

Whether you operate a steakhouse, fine-dining venue, premium butcher shop, hotel, or wine bar, this unit allows you to deliver consistent dry-aged excellence. Displaying your cuts builds anticipation, increases perceived value, and reinforces your reputation as a premium culinary destination.

With the KingsBottle 388L Steak Ager, your venue doesn’t just serve meat, you serve an elevated, memorable dining experience customers will pay more for.