The tenderness that occurs beyond the 30 day point in dry aging is amazing. The interior beef becomes so tender you can literally cut it with a fork, and when you carve it there is zero fat or juices that drip onto the cutting board. The dry aging you see here is from a cut bought at a grocery store for $6.99 a lb. What it gets turned into would run your $35+ at Debragga or Lobels.



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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.

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