Pick N Pay Roll out DRY AGER to Select Stores

PICK N PAY ROLL OUT DRY AGER TO SELECT STORES – THE NO 1 BRAND FOR DRY AGING EQUIPMENT IN THE WORLD

22 March 2022: Pick n Pay’s flagship stores – On Nicol in Sandton and Constantia in Cape Town – have recently unveiled its latest premium offering to customers – the installation of a DRY AGER cabinet, the most recognised and celebrated brand for Dry Aging.

As seen in the pantry of the latest MasterChef SA season 4 sponsored by Pick n Pay – DRY AGER offers a modern design that turns food into a super delicacy at the touch of a button.

Frikkie Van Niekerk, Pick n Pay’s Head of Fresh Product Development, says that this is not just a product, it’s an experience. “DRY AGER uses world-class technology, specifically designed to ensure the perfect dry age process is followed every time. This delivers guaranteed perfection.”

While stores have always offered dry aged meat, the equipment previously used has multiple processes, including wet aging. “The DRY AGER equipment was made with a very specific focus – Dry Aging meat perfectly,” says Van Niekerk.

The DRY AGER process is fully automated and enables an optimum aging environment – with a combination of temperature, humidity and controlled airflow – to enhance the tenderness and flavour of the meat. Specific cuts of meat are placed into the DRY AGER and the door is only reopened after the prescribed period.

Pick n Pay will initially focus on three cuts of meat, namely prime rib, porterhouse and rump, and these will go through a 21-day ageing cycle. Pick n Pay staff have undergone full training by DRY AGER to ensure all procedures and cutting standards are followed.

“We excited to bring this newness to our butchery counter and will soon experiment and introduce different cuts of meat.”

This is another move by the retailer to deliver customers with the most premium products in butchery, at affordable prices.

“We want customers to consider Pick n Pay as their first and favourite choice to buy their meat, no matter the occasion.

“We’ve expanded our range to include various specialities, such a strong wet aged (28 days matured) and a Wagyu Beef (also wet aged) steak range that is performing incredibly well. The addition of our DRY AGER meat range adds to this premium selection for customers. This is the next step in our journey to innovate and partner with experts in the industry so that we can offer our customers the very best,” concludes Van Niekerk.

Pick n Pay will soon install DRY AGER in more stores this year.