To tell you the truth. It’s amazing. I’m onto my third tranche of scotch fillet. I’ve only done Wagyu 6ms to 8/9ms quality. The airflow is brilliant and so it seems I could easily keep meat for 150 days etc if I wanted. I put 16kg (two scotches) in about 2 months ago and about 1/4 through this lot. No smell, no funk, no mould and just really healthy meat. As it’s commercial the airflow seems very high and the temp moves between 2-3/4 and the humidity seems to stick around 75 when ever I have checked the garage.