Q: How big is the SteakAger?
A: The dimensions for each unit as well as the capacity are on each respective product page.
Q: How is it powered?
A: The Original is powered by a 12 volt DC cable that plugs in behind the fridge it is going in, the others operate off 120 volt AC
Q: For the Original 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: For the Original how does 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, there maybe a faint smell of meat but nothing significant.
Q: How long does the dry aging process take?
A: For larger cuts of beef anywhere from 21 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: For the Original do all three fans work at the same time?
A: No there is 1 circulating fan and one that is used to control humidity and that only works when the humidity is above 80%
Q:How do I monitor what is going on inside my SteakAger?
A: Download our App at Google Play or the Apple App Store for FREE and connect to your SteakAger to monitor the progress.
Q: Can I dry age other meats besides beef?
A: No we only recommend dry aging beef, so NO chicken, lamb, pork or fish.
Data For Your Dry Aged Cooking
- The keys to dry aging beef are airflow, humidity, temperature and time
- Sweet spot for the typical dry ager is 28 – 35 days which offers maximum tenderness and increased Umami beef flavor
- High End Steak Houses often age for only 21 days, keeping the yield higher than the longer ages, where the Umami taste is just beginning to emerge
Day 1 to 14
- Enzymatic changes start to occur after the first week, breaking down tough tissues and fibers
- The beef’s flavor profile remains largely unchanged
- Beef reached high tenderness; increased tenderness slows at this point
- The collagen is breaking down and the water is starting to come out
- During this time, evaporation is the most important change
Day 14 to 28
- Evaporation continues, but at a slower rate
- Enzymes now begin to break down proteins, fats, and glycogens, transforming them into new, savory components like sugars, fatty acids, and amino acids
- At this point about 10 percent of weight has been lost
- Beef starts to take on more savory profile
- Beef reaches maximum tenderness
Day 28 to 42
- Weeks four to six are usually the sweet spot for dry-aged beef
- Water loss reduces significantly at this point, you may see another 5% loss
- Beef by this point reaches its maximum flavor concentration
- The beef’s flavor profile, meanwhile, is well-balanced, with a depth and complexity of flavor that is robust without being overwhelming
- After week six, new flavors begin to overtake the original taste of the steak
- Sharp, pungent aromas and flavors develop. Many compare the taste of steak aged eight weeks or longer to blue cheese
- For some the intensity of flavor is perfect, while for others the sharpness of the favor is too much
- This guide is meant for first time SteakAger’s; it should not curtail your curiosity to experiment with longer aging times
- Refer to The SteakAger’s Guide: “Changes Observed During The Dry-aging Process” to understand what to expect over time
- Aged beef reaches the height of tenderness in the first 14 days, collagen is breaking down, and water loss is at its greatest
- Weeks four to six are usually the sweet spot for most folks, where the dry-aged beef flavor concentration is well balanced
- Smaller, lower fat content cuts should be monitored as they get close to the recommended time
- Smaller cuts do not age faster, the shorter age time recommendation is due to shrinkage
Bone In Ribeye
Best for long ages
Great for long aging
Easier to butcher than bone in
Chuckroast & Sirloin
Shorter age due to minimal fat
Grind and add to burger blend
Great for aging
Less fat than ribeye
Shorter age due to minimal fat
Great for aging
Tenderloin is pretty well protected
*When Adding Subprimal to your Kingsford Steakager, ensure there is about 1/4" air circulation room around the edges
Tips For Cooking a Great Dry Aged Steak
- 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)
- Remove steaks from the refrigerator an hour before cooking to allow them to reach room temperature
- 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
- Use tongs rather than a fork to move your steak. When a steak is punctured it breaks the sear and juices escape
- Dry aged steak take less time to cook than “fresh”; use an Instant Read Meat Thermometer to check for proper doneness
- 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)
- 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
- 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