Blog

Dry Aging The Scientific Side
08
Nov

Dry Aging The Scientific Side

Nothing stands close to the taste and texture of dry aged beef. There is a massive difference in the...

06
Nov

Become A Grill Master

There is a massive difference between the steaks that are prepared from freshly cut beef and dry age...

Choosing the Best Beef Dry-Ager for Your Needs
24
Sep

Choosing the Best Beef Dry-Ager for Your Needs

Anyone who genuinely appreciates the unmatched flavor, texture and tenderness of dry-aged beef will...

27
Apr

Knife Tips For Cutting Dry Aged Subprimal

Knife Sharpening: Keep knives sharp with a stone or grinder, and hone it with a ceramic steel...

How The Steakager Showed My Friends Who Makes The Best T-Bone In Town
23
Sep

How The Steakager Showed My Friends Who Makes The Best T-Bone In Town

1. Good Friends and a Good Day in the Park I work for a large accounting firm, and we have had a...

20
Sep

Summertime Steaks At Our Family Cookout

1. Our Weekend Steak Celebration for Family and Friends In the summertime months our family alway...

A Guide To Cuts of Beef
09
Feb

A Guide To Cuts of Beef

This is a great article that describes in detail all the different cuts of beef and how to compare t...

24
Nov

Dryaged Ribeyes, Filets, and NY Strips

 

23
Nov

The Great Steakhouses Do It Now You Can Too

Why Dry Age Beef
21
Nov

Why Dry Age Beef

Dry aging is the way all beef used to be aged up until the 1970’s when vacuum packaging was br...

Introducing The Steakager
21
Nov

Introducing The Steakager

We have created a bold new way to dry age beef right in you own refrigerator.

Get in Touch

This is some pretty groundbreaking dry-age technology here, we know that our fellow grill masters will have some questions. To learn more about the Kingsford™ line of SteakAgers or get answers to technical questions, get in touch with our friendly support staff for expert assistance.

Contact us