Williams has market-leading expertise in meat ageing equipment. For over a decade we have been working with butchers, Michelin star chefs and casual dining operators who specialise in offering their customers dry aged beef. Led by their requirements and ideas, backed by our own expertise, the Williams engineering team has developed a range of specialist equipment o store meat while it ages to get best yield, texture and flavour.
Now we can offer a choice of meat ageing products, from compact cabinets to large volume coldrooms, to suit the needs of any business, however big or small.
The process of ageing meat is one that has been around for centuries, but its emergence into more mainstream dining culture is a result of the foodservice industry becoming aware of how the process improves the flavour of meat, tenderises it and enhances the whole dining experience.
Alongside the importance of the quality of meat on the plate is the ‘food theatre’ that a meat ageing display can create front of house – which is why Williams’ Meat Ageing Refrigerator features designer looks as well as marketleading refrigeration expertise.
And the Williams name means you can rely on the equipment to deliver absolute temperature control and reliability.
Download the Guide to Meat Ageing here.