Why choose steakager?
SteakAger has done the research, creating a market of the highest quality, USDA-subprimal beef, delivered to your door - taking the guesswork out of the perfect dry-age. SteakAger has refined the art of dry-aging into a system of controls, air circulation and Danby refrigeration that is App monitored so you can plug and play with confidence.
How much meat can the steakager hold?
There are 4 different sized machines to choose from: The original SteakAger, Master 15, Master 30, and Master 45. I purchased the Master 15 which holds up to 15lbs of meat, it is the smaller device but this will be strictly for my personal use.
Can you eat the crust on steakager?
But the good news is since the Kingsford™ SteakAger uses UV technology to destroy pathogens, the “pellicle”, which is the crust that forms around the steak during aging is edible. I was able to use the pellicle along with some roasted beef bones to produce the most intense beef stock I’ve ever prepared.
How do you hook up an extension cord to a steakager?
So the way this works, is you connect an extension wire to the back of The SteakAger, which you can see above on the upper left portion of the unit. You then snake that through the door hinge of the fridge and plug it into a socket behind the fridge.
How does a SteakAger work?
The SteakAger essentially re-creates the conditions of professional-grade meat lockers at home. A small recessed fan within the box ensures consistent air circulation; a separate air-expulsion fan removes moisture from the compartment as the meat ages; and a germicidal light helps prevent microbes from developing.
What does a dry ager do?
The process of dry aging is to store carcasses or cuts at refrigeration temperatures for an extended period. We recommend about 28 days minimum to get a rich and intense flavour to the meat in the cabinet.
Is dry age rotten meat?
Aged but not faux-rotten When you look at it scientifically, dry aging is very controlled decomposition achieved through exposing untreated beef to very precise temperatures and humidity. This treatment is done with larger cuts of meat before being cut into steaks or roasts.
Can you dry age in a regular fridge?
Dry-aged beef has a remarkable depth of flavor, but it can be expensive and hard to come by. The good news is that if you have a refrigerator, you can dry-age beef at home.
Why is dry aging so expensive?
Up to 30% of the weight is lost due to the release of moisture evaporation and the outer crust is cut off. This makes the Dry Aged Meat among to other things so expensive.
Is a DRY AGER worth the money?
A high quality dry aging fridge like the DRY AGER® costs money. But the investment is worth it – and not only for butchers and the catering trade. Even private meat lovers will soon notice that the monetary investment pays off, because the value of the meat increases significantly as a result of dry aging.
Can you eat the crust on dry aged beef?
The crust that forms on a piece of dry-aged beef is not usually consumed, though it is technically edible. It's still beef, and it holds flavor even after the aging process.
Why does dry age taste good?
During the dry aging process, flavours will be created caused by chemical reactions. Proteins and fats are broken down by the reduction of water. This creates lactic acids, fatty acids and salts that promote the taste process. Also Dry Aging creates monosodium glutamate, which acts as a flavour enhancer.
Can you eat dry aged meat raw?
< Dry-aged beef must be heated before consumption. It is not edible in the raw.> It is aged but not different from ordinary raw meat, and thus ingestion of raw dry-aged beef may cause food poisoning.
Why does aged beef not spoil?
The most common timeframe for a steak to be dry-aged is 30 days. The meat doesn't spoil during this time, because you age it in conditions that tightly control the levels of moisture and bacteria. During the dry-aging process, moisture is drawn out of the meat.
How do I turn my fridge into a dry ager?
0:415:32Build Your Own Homemade Dry Aged Meat Fridge (Steak Ager) - YouTubeYouTubeStart of suggested clipEnd of suggested clipYou'll see the different thermometer gauges and humidity gauges the fan the UVC light. And theMoreYou'll see the different thermometer gauges and humidity gauges the fan the UVC light. And the charcoal filters over there on the door. And right now I'm actually dry-aging to ribeye roast.
Is dry aged beef healthier?
The Benefits of Dry-Aged Grass-fed Beef Grass-fed beef is superior to grain-fed in several categories such as higher Omega 3, higher protein, lower fat, and lower calorie content. Dry-aging has the additional benefit of natural enzymes acting on the meat during the aging process.
Truss Racks & Hooks
SteakAger trussing accessories are purposefully designed for quick and easy handling, increased airflow and a seamless fit in any PRO unit.
Dual-Mode Humidification
Take the adventure up a notch with humidification technology. As your chamber humidity falls during charcuterie curing or extra long ages, Dual-Mode Active Humidification steps in to provide increased control over unit humidity using fresh, clean water.
Just right for you
Find a PRO 40 tech bundle that suits your dry-aging needs. Each bundle has been created with your needs in mind, including a PRO 40 and accessories that make it easy for you to achieve the perfect dry-aged steak.
How much beef can a steakager hold?
The SteakAger Pro 15 is a beef dry-aging device that can hold up to 15 pounds of beef. Here are the details of dry-aging from SteakAger’s website;
How tall is a SteakAger Pro 15?
At its core, the SteakAger Pro 15 beef dry ager is a box – a big box. At just under 17″ tall, you need a copious amount of space in your fridge for an extended time. The photo above shows the back of the unit. At the upper left corner, we see the power port.
What is pellicle meat?
A pellicle (hard, dry crust) formed around the tenderloin. The SteakAger folks said that many people just cut it away and toss it. They recommend saving it and blending it with ground beef for more flavorful burgers, taco, and chili. I pulled the meat off the rack and cut it into medallions.
What is dry aging beef?
REVIEW – If you’ve ever eaten at a high-end steakhouse, one of the things they regularly tout is dry-aged beef. Dry-aging is a process to improve the quality of beef. It takes a long time and a serious space commitment in a refrigerator, and therefore, costs more. That’s why you typically only see it at expensive steakhouses and not at your neighbor’s barbeque party. SteakAger wants to change that by bringing dry-aging to anyone that can spare some space in their refrigerator for days to weeks. If you have a garage refrigerator, you’re really in the target market. I do, so I gave the SteakAger Pro 15 a try. Let’s get into the details.
How long does it take for a steak to age?
The aging timing on SteakAger’s website is for larger cuts of meat. I called and spoke with a very helpful staff member and told him what I purchased. While the website says 15-21 days for a tenderloin, he recommended ten days, given the size and relatively low fat content in a tenderloin. I trussed it up with the twine, shoved it in the SteakAger, and closed the door.
Where is the rack slide on a SteakAger?
The rack slide in place in a channel mounted to the top and bottom of the SteakAger.
What cuts of beef should I age?
On their website, SteakAger recommends cuts of beef to age. They suggest ribeye (bone-in or boneless), striploin, sirloin, chuck roast, tenderloin, and porterhouse. 15 pounds of beef is a lot, especially for just the two of us. I looked at a large boneless ribeye that would produce 12 steaks but was unwilling to part with the $250 required to purchase it. In the end, I picked up a 4.55-pound tenderloin that still ran $115. The results had better be awesome!
When will my order ship?
We process and ship most orders within 2 business days. International power supplies take about 3 business days to arrive, as we order each one for the region-specific power plug. We'll notify you for any delays beyond that timeframe.
How can I track my shipment?
You'll receive an email with your tracking number when your order is shipped from our warehouse. Accessories and beef ship separately from PRO 40s, so several tracking numbers may apply to your order.
I received multiple tracking numbers for my order. Why?
PRO 40 units, accessories, and beef ship may separately, so it’s normal to receive a couple tracking numbers, depending on your order.
My shipment is taking longer than the estimated delivery time. Why?
Estimated delivery time is calculated by FedEx on the date the shipping label is created. We recommend following real-time tracking instead of the estimate.
How do I register my PRO 40?
There is no need to register your PRO 40, as your warranty begins on your purchase date and is with SteakAger. Please do not attempt to register your PRO 40 on Danby's website, as they are not associated with your warranty.
What is your return policy?
Our return policy is below. Please click here to read our warranty for returns beyond 30 days from the purchase date.
Can I exchange my product?
SteakAger warranties the Product against defects in materials and workmanship under ordinary consumer use for one year from the date of original retail purchase (“Warranty Period”).
