Williams has market-leading expertise in meat ageing equipment. For over a decade the company has 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.
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.