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 SteakAger or get answers to technical questions, get in touch with our friendly support staff for expert assistance.

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