The Secret in Great Steakhouses is Dry Aged Beef. There is simply nothing like it. It adds unmatched flavor and tenderness that marinating just can’t touch. The problem is that there has not been an affordable and safe way to do it at home, so they decided to create The SteakAger.
- Fits nicely in almost any fridge 12″h x 12″d x 13 3/8″w
- Hold up to 22 lbs of beef
- Brushed stainless control panel & base plate
- Powered by a thin 12v DC cable threaded through the gasket side of the door and plugged in to the wall
- WiFi enabled so you can monitor it from anywhere
- 1 year warranty
You don’t want to dedicate an entire fridge to aging a piece of beef (way too costly and space consuming), and you surely don’t want a NY Strip hanging out on a plate with all the other stuff in there, so The SteakAger isolates your beef, while aging it safely and perfectly. All you need to do is buy a cut of beef at your local grocery store, load it in The SteakAger, let it age, take it out and enjoy the best steak you have ever eaten.
The Dry Aging box is made of high density food grade cutting board material. It sits right on your fridge shelf and is powered by a tiny 12 volt DC power pack you plug in to a wall outlet. It duplicates the environment of the walk in dry aging fridges in the great steakhouses.
They gave it a circulating fan for the drying process, a Himalayan Salt Satchel to add flavor and aid in drying. They put in a germicidal UVC lamp for safety, a humidistat and exhaust fan to control humidity and an activated carbon filter, so there is zero smell inside the fridge.
Then we added a controller and proprietary software to perfectly control the Dry Aging environment.
- Wire Racks, For holding the cuts of beef for aging
- Air Circulation Fan, for proper dry aging of the beef
- Humidity Controlled Air Explosion Fan, To remove moist air from the chamber
as the beef ages, for perfect humidity
- UVC Germicidal Light, To continually cleanse the air of microbes during the dry aging process
- LED Readout, Showing the temperature, relative humidity, and days in the dry
- Electronics Control Panel, It houses the chipset used to control the dry aging process
All you have to do is place a cut of beef in the box, slide The SteakAger into the fridge, plug it into a wall outlet and wait. That’s it, it’s really that simple. Age your beef for a minimum of 12 days to however adventurous you are.
We love to go new places to eat each time we are on trips. Years ago with just my husband and myself we went to some wonderful restaurants and some of the best steaks we have ever tasted. We knew they were aged but never really understood the whole process since you would think the meat would spoil. That is why I was super excited when I had a chance to review The SteakAger!
This is amazingly easy to use, I can use the app on my phone or my laptop to log in and keep track of the meat. It is made extremely well and should last a really long time. After we put some meat in ours I will be sharing more pictures with you. I really cannot wait. I love steak and after The SteakAger we will never have to marinate or use steak sauce again!!!
We recently bought a bunch of steaks at the local meat markets, but for The SteakAger I need to have it whole and cut it up myself. So we are going to back to the meat store this weekend. In the meantime I wanted to tell you about this because with Father’s Day coming up, almost any Father would love this!
The SteakAger people have so many videos on their site that will help you to understand how to use this, how to cut off the dry pieces all around the meat when it is ready. They have clear instructions on the website but also a video on how to put it together, I recommend watching the video then using the instructions.
The process that goes on inside The SteakAger is truly amazing. The connective tissue breaks down creating tenderness. The enzymes react with the proteins and start to create flavor profiles that then get concentrated as the water is driven out. The end result is the best steak you have ever eaten right from your own fridge.
- NY Strip
- Sirlion Tip
Update #1 5/4/17
One of this is the heart of ribeye, and the other is round steak. It is a total of 14 3/4 pounds of beef. So now we are ready. My husband’s favorite is ribeye steak so he is excited about that. Because we did not get to the meat store we picked this up at Sam’s.
This can fit more on each shelves and once we get a better idea, we can buy more and put on here. The round steak on the bottom is normally tough unless you put it in a slow cooker or pressure pot, so we really cannot wait to try this one either.
Since this is in our extra refrigerator in the garage I wanted to take this picture so you can see the difference as we go. Because of the glass I have to watch how I take the picture due to glare so it will probably about the same as this one. I do not want to open it just to take a picture because it may mess something up, it has humidity and circulation so I would think the air might make it change.
Here it is all hooked-up in the garage refrigerator. I have a blog conference to go to soon so it may be after that when I post my next update. As you can see it easily fits into a regular size refrigerator. In the one in the house, it is so packed it would not fit, even though it is a larger refrigerator.
This is what it looked like after 21 days. We cut the outside layer off. Hubby used this for broth for soup and other things. He said it was the best he ever had.
We cut these and put them into the sealed packages for the freezer.
He cooked a couple of these but he forgot, you no longer need to marinate them. So I did not care for them with his marinate on them. Next time he will be cooking them without marinate and I am sure they will be awesome. I will let you know when we do.
Ok guys, watch for the next update and Thanks for stopping by!
I received this product to give my honest opinion.