KK Classic Ager 125L
Unlock a new category of flavour. At Home.
$1,995.00
Free Shipping Across New Zealand
Secure Payment Methods
Description
Dry ageing was born out of necessity to preserve meat but the true secret is the development of those nutty, roasted notes. Like many things the technique is mostly reserved as a premium option on restaurant menus.
Some people have discovered the novelty of membrane bags that let you bring dry ageing to your fridge. Months of anticipation and inconvenience as your steaks take up vulnerable space.
But it’s all worth it for that one magical meal.
The KK Classic Ager is for those who want more. When dry ageing has its own controlled environment, everything changes. You can age multiple cuts at once. Stagger timelines. Keep a rotation going. Instead of building up for one dinner, you create a steady supply of flavour developing in the background. Dry ageing stops being a novelty and becomes part of your food culture.
And it’s not just beef. Enthusiasts begin experimenting. Aged venison. Lamb racks. Specialty cuts. Even aged cheeses and charcuterie projects that open up an entirely new world of flavour exploration. What begins as steak evolves into craft.
Dry ageing is often the most expensive option at a quality restaurant. This unit offers premium experiences you can create yourself. In your own home. Shared with family. Served to friends. The value only grows with each mouth-watering experience.
And once you’ve experienced properly aged steak on your own table, it’s hard to imagine going back.
The Kalahari Khabu 125L Classic Ager makes that unforgettable experience repeatable.
Who’s this for
Perfect for:
- Home steak enthusiasts upgrading from membrane bags
- Biltong makers stepping into premium ageing
- Hunters who want to age game meat consistently
- Small-batch boutique operators
This unit is for anyone who wants to enjoy the delights of dry aged food at home.
Features
Precision Temperature Control
Maintain stable ageing from 1–22°C with digital accuracy unlike your fridge.
Controlled Humidity System
Balanced 50–85% RH for safe, consistent moisture reduction.
Intelligent Sensor Monitoring
Constantly adjusts to maintain ideal dry aging conditions.
Imported Embraco Inverter Compressor
High efficiency. Low noise. Built for continuous operation.
UV Sterilisation Function
Helps maintain a cleaner ageing environment.
Constant Airflow Circulation
Designed to deliver consistent air movement to prevent uneven drying.
Low Waste Ageing Control
Managed moisture loss means you get to eat more of the steak.
Food-Safe SUS304 Stainless Steel Interior
Purpose built to handle food hygienically and be easy to clean.
Adjustable Racking System
Configure space for primals, racks, or specialty cuts.
LED Internal Lighting
Monitor progress clearly without having to open the door.
Compact 125L Footprint
Restaurant quality dry aged steak without restaurant
Specifications
| Specification | Details |
| Capacity | 125L |
| External Dimensions | 59cm × 59.5cm × 82cm |
| Internal Usable Space | 44cm × 47cm × 57cm |
| Temperature Range | 1–22°C |
| Humidity Range | 50–85% RH |
| Compressor | Imported Embraco Inverter Compressor |
| Control System | Digital precision LED touch panel for temp and humidity |
| Sterilisation | UV function |
| External Material | SUS304 food-grade stainless steel |
| Interior Material | SUS304 food-grade stainless steel |
| Shelving | Adjustable stainless steel racks and hooks |
| Hanging System | Heavy-duty stainless hanging rod |
| Interior Light | Interior LED light |
| Operation | Designed for continuous operation |
| Warranty | 1 year warranty |
Shipping and Warranty
Fast, free shipping New Zealand wide.
Your Kalahari Khabu equipment includes a 1 year warranty which covers the working parts of the unit. Contact us via email and we will send you your required replacement parts.
KK Classic Ager 125L
Unlock a new category of flavour. At Home.
$1,995.00
Free Shipping Across New Zealand
Secure Payment Methods
Description
Dry ageing was born out of necessity to preserve meat but the true secret is the development of those nutty, roasted notes. Like many things the technique is mostly reserved as a premium option on restaurant menus.
Some people have discovered the novelty of membrane bags that let you bring dry ageing to your fridge. Months of anticipation and inconvenience as your steaks take up vulnerable space.
But it’s all worth it for that one magical meal.
The KK Classic Ager is for those who want more. When dry ageing has its own controlled environment, everything changes. You can age multiple cuts at once. Stagger timelines. Keep a rotation going. Instead of building up for one dinner, you create a steady supply of flavour developing in the background. Dry ageing stops being a novelty and becomes part of your food culture.
And it’s not just beef. Enthusiasts begin experimenting. Aged venison. Lamb racks. Specialty cuts. Even aged cheeses and charcuterie projects that open up an entirely new world of flavour exploration. What begins as steak evolves into craft.
Dry ageing is often the most expensive option at a quality restaurant. This unit offers premium experiences you can create yourself. In your own home. Shared with family. Served to friends. The value only grows with each mouth-watering experience.
And once you’ve experienced properly aged steak on your own table, it’s hard to imagine going back.
The Kalahari Khabu 125L Classic Ager makes that unforgettable experience repeatable.
Who’s this for
Perfect for:
- Home steak enthusiasts upgrading from membrane bags
- Biltong makers stepping into premium ageing
- Hunters who want to age game meat consistently
- Small-batch boutique operators
This unit is for anyone who wants to enjoy the delights of dry aged food at home.
Features
Precision Temperature Control
Maintain stable ageing from 1–22°C with digital accuracy unlike your fridge.
Controlled Humidity System
Balanced 50–85% RH for safe, consistent moisture reduction.
Intelligent Sensor Monitoring
Constantly adjusts to maintain ideal dry aging conditions.
Imported Embraco Inverter Compressor
High efficiency. Low noise. Built for continuous operation.
UV Sterilisation Function
Helps maintain a cleaner ageing environment.
Constant Airflow Circulation
Designed to deliver consistent air movement to prevent uneven drying.
Low Waste Ageing Control
Managed moisture loss means you get to eat more of the steak.
Food-Safe SUS304 Stainless Steel Interior
Purpose built to handle food hygienically and be easy to clean.
Adjustable Racking System
Configure space for primals, racks, or specialty cuts.
LED Internal Lighting
Monitor progress clearly without having to open the door.
Compact 125L Footprint
Restaurant quality dry aged steak without restaurant
Specifications
| Specification | Details |
| Capacity | 125L |
| External Dimensions | 59cm × 59.5cm × 82cm |
| Internal Usable Space | 44cm × 47cm × 57cm |
| Temperature Range | 1–22°C |
| Humidity Range | 50–85% RH |
| Compressor | Imported Embraco Inverter Compressor |
| Control System | Digital precision LED touch panel for temp and humidity |
| Sterilisation | UV function |
| External Material | SUS304 food-grade stainless steel |
| Interior Material | SUS304 food-grade stainless steel |
| Shelving | Adjustable stainless steel racks and hooks |
| Hanging System | Heavy-duty stainless hanging rod |
| Interior Light | Interior LED light |
| Operation | Designed for continuous operation |
| Warranty | 1 year warranty |
Shipping and Warranty
Fast, free shipping New Zealand wide.
Your Kalahari Khabu equipment includes a 1 year warranty which covers the working parts of the unit. Contact us via email and we will send you your required replacement parts.
The Systems Behind the Flavour
Climate Control
Dedicated Environment
Controlled Airflow
Low Waste
Quiet
Unparalleled Efficiency
A world of possibilities
Unlock a new category of flavour. From premium steak cuts to cured meats and aged cheeses, the Kalahari Khabu Dry Ager allows you to explore textures, aromas and depth that are impossible to achieve with standard refrigeration.
Fish
Salmon
Kingfish
Tuna
Snapper
Mackerel
How to use
- Fish must be properly bled, gutted, and cleaned before aging, as dry aging cannot fix poor initial handling.
- Hang with provided hooks with adequate spacing to ensure constant, controlled airflow to prevent bacterial growth
- Maintain a temperature of 1°c to 2°c with 70% to 85% relative humidity.
- Limit the drying duration depending on the type of fish as you can’t “age fish like beef”. It’s about controlled, short-term enzymatic development that enhances flavour and texture without spoilage.
Fish Type Guide
| Fish Type | Ideal Duration | Target Weight Loss | Flavor Goal |
|---|---|---|---|
| Small/Lean Fish (Branzino, Snapper) | 3 – 5 Days | 2% – 5% | Clean, bright, and slightly sweet. |
| Medium/White Fish (Kingfish, Sea Bass) | 7 – 10 Days | 5% – 10% | Mild nuttiness with a creamy texture. |
| Fatty/Oily Fish (Salmon, Hamachi) | 10 – 14 Days | 10% – 15% | Rich, buttery, and deeply savory umami. |
| Large/Pelagic Fish (Tuna, Swordfish) | 14 – 21+ Days | 15% + | Intense, beef-like “funk” and extreme tenderness. |
Lamb
Whole Lamb Rack
Lamb Loin
How to use
- Set your unit to 1°c – 3°c as maintaining a cold, stable environment is critical for lamb to ensure the fat stays sweet and clean rather than becoming rancid.
- Target 75% – 80% Relative Humidity as this allows the dense fat cap on cuts to protect the lean meat while still allowing the moisture to evaporate at a controlled rate.
- Ensure the lamb is hung with significant space between cuts for consistent airflow to prevent surface moisture buildup and unwanted bacterial growth.
Cut Type Guide
| Cut Type | Ideal Duration | Typical Weight Loss | Flavor Goal |
|---|---|---|---|
| Lamb Loin / Chops | 7 – 10 Days | 5% – 8% | Enhanced tenderness; mild, sweet finish. |
| Rack of Lamb | 10 – 14 Days | 10% – 12% | Concentrated “pasture” flavor; buttery fat. |
| Leg of Lamb (Bone-in) | 14 – 21 Days | 15% – 18% | Deep, savory umami with a nutty aroma. |
| Mutton (Older Sheep) | 21 – 35 Days | 20% + | Robust, game-like depth and extreme tenderness. |
Artisan Cheese
Soft Cheese
Hard Cheeses
Specialty Wheels
How to use
- Set your unit between 10°c–13°c as unlike a kitchen fridge, which is too cold for enzymatic development, this “Goldilocks” range allows the cheese to mature and develop complex flavors without spoiling.
- Target a humidity level of 75% to 85% for most hard and semi-hard cheeses. High humidity is crucial to prevent the cheese from drying out while supporting the growth of rind cultures. Pro Tip: For “bloomy” rinds like Brie, push the humidity closer to 90-95%.
- The KK Dry Ager naturally maintains low-speed air circulation to prevent moisture causing rot but remember to flip your wheels at least twice a week to ensure even moisture distribution.
- Keep a close eye on mold growth. Your KK dry ager should smell “earthy” or “mushroomy.” If unwanted fuzzy molds appear, simply wipe the rind with a light brine solution (salt and water) or vinegar to keep the surface clean.
Cut Type Guide
| Cheese Type | Humidity Target | Typical Aging Window | Flavor Goal |
|---|---|---|---|
| Soft & Bloomy (Brie, Camembert) | 90% – 95% RH | 3 – 8 Weeks | Mushroomy, Creamy, & Decadent |
| Semi-Hard (Gouda, Havarti, Manchego) | 80% – 85% RH | 2 – 6 Months | Buttery, Mellow, & Smooth |
| Hard (Cheddar, Gruyère) | 75% – 80% RH | 9 – 18 Months | Sharp, Nutty, & Crystalline |
| Extra-Hard (Parmesan, Pecorino) | 75% RH | 1.5 – 3 Years | Savory Umami, Salty, & Crumbly |
Dried sausage and Charcuterie
Dried sausages
Cured Meats
Smoked meats
How to use
- For traditional dry-cured meats (like salami, coppa, or prosciutto), you are aiming for “cellar” or “cave” conditions rather than a standard refrigerator’s environment.
- Ideal Temperature: 10°c to 15°c.
- Above 15°c: Risks the growth of harmful “bad” bacteria and spoilage.
- Below 10°c: The drying process slows significantly, which can negatively affect the final texture.
- Ideal Humidity: 70% to 75% Relative Humidity (RH).
- Above 80%: High humidity promotes “bad” mold growth and can make the surface slimy.
- Below 65%: Can lead to case hardening, where the outside dries into a hard crust too quickly, trapping moisture inside and causing the meat to rot from the center out.
Product Type Guide
| Product Type | Typical Aging Window | Target Weight Loss | Flavor Goal |
|---|---|---|---|
| Salami & Small Sausages | 2 – 12 Weeks | 30% – 40% | Tangy, Peppery, & Firm |
| Small Whole Muscles (Lonzino, Bresaola) | 1 – 4 Months | 35% – 40% | Buttery, Floral, & Silky |
| Large Whole Muscles (Coppa, Pancetta) | 3 – 6 Months | 35% + | Rich, Nutty, & Concentrated |
| Large Hams (Prosciutto, Culatello) | 12 – 36 Months | 30% – 35% | Deep Umami, Sweet, & Complex |
Venison & Game
Venison Saddle
Deer Loin
Wild Cuts
How to use
- Set your unit to 1°c – 3°c as game meat lacks heavy fat marbling, keeping the temperature at the lower end of the spectrum is vital to prevent spoilage.
- Target 80% – 85% relative humidity with leaner cuts like venison saddle or elk loin will “case harden” (develop a thick, wasted crust) if the air is too dry.
- Leave the “Silver Skin” on to act like a natural barrier, reducing the amount of meat you have to trim away later.
Cut Type Guide
| Cut Type | Ideal Duration | Typical Weight Loss | Flavor Goal |
|---|---|---|---|
| Small Game/Birds (Duck, Pheasant) | 3 – 7 Days | 5% – 10% | Mellows “gaminess”; creates crispy skin. |
| Venison Loin / Backstrap | 7 – 14 Days | 10% – 15% | Tenderizes lean fibers; subtle nuttiness. |
| Venison Saddle (Bone-in) | 14 – 21 Days | 15% – 20% | Concentrated earthy sweetness; steak-like depth. |
| Large Game (Elk, Moose, Bison) | 21 – 28 Days | 20% + | Intense savory “funk” and extreme tenderness. |
Beef Primal Cuts
Ribeye
Sirloin
Tomahawk
Striploin
Porterhouse
How to use
- Maintain your unit between 1°c–3°c to halt spoilage but warm enough for natural enzymes to break down tough connective tissues.
- Set relative humidity at 75% to 80% on your KK Dry Ager. If humidity is too high, you risk “slick” surface spoilage; if it’s too low, you’ll suffer excessive “trim loss” as the meat develops a thick, woody crust too quickly.
- When hanging ensure 360-degree air circulation and avoid touching the walls of the unit, as stagnant air leads to uneven aging and off-flavors.
Cut Type Guide
| Cut Type | Ideal Duration | Typical Weight Loss | Flavor Goal |
|---|---|---|---|
| Striploin / Sirloin | 21 – 28 Days | 10% – 15% | Mildly nutty; noticeably more tender. |
| Ribeye (Bone-in) | 30 – 45 Days | 15% – 20% | Classic “blue cheese” funk and buttery fat. |
| Tomahawk / Porterhouse | 45 – 60 Days | 20% – 25% | Intense mushroom notes; extreme tenderness. |
| Large Primals (107 Rib) | 60 – 90+ Days | 30% + | Pungent, game-like “charcuterie” profile. |
What a difference a dedicated dry ager can make
Kalahari Khabu 125L Dry Ager
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Let your fridge be a fridge with dedicated space for ageing.
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There’s always another cut developing flavour.
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Optimised environment for restaurant quality every time.
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Multiple cuts at the same time.
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The value only grows with each mouth watering experience.
-
Built for those who can’t get enough.
Membrane Bags in Your Fridge
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Your fridge is taken over for months.
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You wait months for one delicious meal.
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How often does your fridge door open?
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One cut per bag.
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Starter kits cost more than you think.
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It’s a novelty solution.
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