How The SteakAger Works

Q: How big is the SteakAger?
A: The box is 13 3/8”l 12”H and 12”W I can go in the fridge sideways or lengthwise, and can handle up to a 13 lb roast.

Q: How is it powered?
A: 12 volt dc power cord which you thread through the hinged side of the fridge and plug into the wall. We will send the correct cord depending on what country you live in.

Q: Is it OK for the cable to go outside the fridge?
A: Yes it is a very thin ribbon cable and does not compromise the functionality of the fridge.

Q: How doe the meat not get contaminated from other things inside the fridge?
A: We use a UVC light which kills bacteria and eliminates odors so the meat is not effected. UVC is a very specific wavelength 253NM of light used to disinfect the air, and we circulate the air 14 times per minute.

Q: Does the dry aging process make my fridge smell like meat?
A: No, the UVC destroys odors as well as the salt in the bottom, and we have an active carbon filter for the exhaust to the fridge.

Q: How long doe the dry aging process take?
A: For larger cuts of beef anywhere from 14 to 70 days depending on preference. Smaller cuts 7-10 days.

Q: Can the SteakAger be used for charcuterie?
A: No it is only designed to dry age beef.

Q: Do all three fans work at the same time?
A: No there are 2 circulating fans and one that is used to control humidity and that only works when the humidity is above 80%


Data for your dry aged Cooking


TIPS FOR COOKING A GREAT DRY AGED STEAK

1. If your dry aged steak is frozen, thaw it slowly in refrigerator for 2 to 3 days prior to cooking (Dry age steaks freeze well due to their lower moisture content, vacuum sealing is recommended to keep steaks fresh in freezer)

2. Remove steaks from the refrigerator an hour before cooking to allow them to reach room temperature

3. Wait until just before cooking to season with salt. If you apply salt too soon, it will pull moisture out of the meat; when the surface of the meat is wet, it is more difficult to get a good sear

4. Use tongs rather than a fork to move your steak. When a steak is punctured it breaks the sear and juices escape

5. Dry aged steak take less time to cook than “fresh”; use an Instant Read Meat Thermometer to check for proper doneness

6. Searing will caramelize the meat surface and seal in juices. Quickly sear both sides of the steak with high heat (grill or in a very hot pan)

7. After searing, transfer the steak to a lower, indirect heat until the desired doneness. *Steps 6 and 7 may be reversed when using reverse sear method to cook your steak

8. Allow your cooked steak to rest about 5 minutes. Don’t skip this step in anticipation of your delicious dry aged steak; while dry aged juices are more concentrated than fresh, resting allows the juices to redistribute and settle