Blog

Have you ever wanted to enjoy steakhouse-quality steaks from the comfort of your own home? Now you can with the innovative technology of SteakAger products. The PRO 40 SteakAger uses a proprietary, computer-controlled system to create an optimal microclimate for dry-aging beef and making charcuterie...

When it comes to choosing the right steak, it can be extremely helpful to know how the various cuts of beef differ from one another. At the request and expense of meat companies, the USDA assigns a specific grade, or categorization, to beef to help consumers identify exactly what they’re looki...

One of the most frequently asked questions we hear at SteakAger, is what are the differences between dry-aged steak and steak that’s been wet-aged? Both involve a process of aging the steak in order to bring out the full profile of flavors and optimal texture, but that’s really wher...

While we traditionally angle our articles for those with a basic understanding of the dry-aging process, we thought we would take this opportunity to help those who are new to it, or hearing the term for the very first time. That said, let’s start with the basics. Assuming that you’ve be...

If you’re looking to serve something this holiday season that doesn’t involve ham, turkey, or other traditional favorites, dry-aged beef is sure to provide a feast that your family and friends won’t be forgetting any time soon. Of course, for those new to the process of dry-aging s...

Whether you’re new to the process of dry-aging beef or have been perfecting your craft for years, it’s important to understand how the aging process affects subprimals of various sizes. Because if it hasn’t already, the day will likely come when you’ll want to age larger cuts...

If you thought that dry-aged beef was only something for those serving traditional steaks and larger cuts, you might be surprised to learn just how creative you can get with the SteakAger. The secret to any beef-based recipe is… you guessed it, the beef! Dry-aged beef can transform just about...

With more people discovering the unmistakable taste and texture of dry-aged steak, it comes as no surprise that some of the industry’s top chefs and most popular restaurants absolutely love the SteakAger PRO 40. With its spacious dry-aging capacity and a host of built-in safety features a...

Whether your brand new to the world of aging steak at home, or a long-time aficionado, it’s important to remember that the best aged-beef starts with the finest subprimals. The better the beef, the better the finished results. At SteakAger, we may be famed for our innovative steak-aging techno...

One of the most common questions we hear at SteakAger is, which personal steak-aging unit is best for my specific needs? While it may seem like a simple answer, there are a few things that should be taken into consideration before deciding which unit to purchase. If you’re new to the concept o...

The 4th of July, depending on when you’re reading this, is just around the corner. If you’re planning on dry-aging your steaks at home this year, now is the time to start thinking about how much you’re planning on serving, and how long you’ll need to complete the dry-age...

As the popularity of dry-aging steak becomes more and more popular, grill enthusiasts and beef connoisseurs from every walk of life have become fascinated in the process. After all, why shouldn’t the steak we eat at home be any less tender and flavorful than the cuts we enjoy at our favorite s...

The warm weather will be here before most of us realize it, and for those who are planning on aging steaks in time for their summer gatherings, your friends at SteakAger thought it would be helpful to provide some dates to keep in mind in order to ensure perfectly aged steaks.  Results will var...

Lonzino - or Lomo if you are creating in the Spanish style - is a pork loin that is beautifully cured. In this recipe, the loin is seasoned with smoky paprika, garlic, arbol chile, and then hung in the Steakager Pro 40 to cure. The result is a lean, flavourful cured meat, with...

Considering the fact that at-home steak dry-aging is a technology which many are now just discovering for the first time, your friends at SteakAger thought it would be helpful to review some of the basics, while answering the ever popular question of, “Can I dry age individual steaks from my l...

For those new to the process of dry-aging steaks at home, one of the most commonly asked questions is “How long does the dry-aging process take”? First, it’s important to understand just what the process entails, and why so many fine restaurants and steakhouses utilize it. In short...

TAKE THE STEAK LOVER'S CREED Steak Lovers Creed This is my beef, There are many like it but this one is dry aged. Dry aged steak is the best steak This is my dry aged steak My beef, without my SteakAger, is inferior. Without my SteakAger, I am useless I must grill my steak to...

Dry-aging is a time honored, old-world tradition that’s been used to store beef all the way up until the 1970’s, when vacuum packaging was brought to the meat industry.  When dry-aging, primal beef cuts are aged for 28-50+ days in a controlled, open air environment. During th...

During the dry aging process, a crust or bark will form on the outside of the cut of beef. The formal name for this is the pellicle.  For most people, the question becomes: what do I do with it?  Is it simply a byproduct of the process - waste -  or is there something I can do with it...

We’re all aware of the four basic tastes: sweet, salty, sour, and bitter. But there’s one other taste that (in our opinion) beats all. It’s the taste that lingers on our tongues when we slurp brothy soups or bite into seared meats. It’s also the taste that’s often ignor...

With so many stores closed this year, we understand how difficult it is for families to find just the right gift for this year’s Father’s Day.  For dads who love a good steak just as much as he loves working the grill, The SteakAger is a perfect solution and comes in a wide variety...

I work for a large accounting firm, and we have had a fairly good decade or so of success and growth.  We’ve all been here awhile, and we’ve all been through some big projects together.  This put us in some stressful situations, but we worked through it and we’ve learned...

It’s funny how grilling season has a way of sneaking up on us. Now, let's get one thing straight: grilling season is all year round in our house. But, there’s no denying that spring and summer offer the perfect backdrop for grilling, and you want to make the most of it. If you’...

So, you made it through the wait and you’re ready to break down your dry-aged subprimal. First of all - congratulations! Waiting is the hardest part and you’ve got the best steak of your life ahead of you. However, something that’s often ignored is just how important your carving k...

Every summer, my family gathers for a weekend at my dad’s house along the Gulf of Mexico for a small reunion. He lives right on a bay, and we always have fun swimming and enjoying our time together in the afternoons. There’s always football on TV, plenty (emphasis on PLENTY) of beer, and...

If you’ve ever wondered why the steak you prepare at home doesn’t quite match up to the steak you enjoy at a fine restaurant or steakhouse, you might be under the assumption that it has something to do with the meat they’re buying.  Well, yes and no.  Many restaurants pur...

This is a great article that describes in detail all the different cuts of beef and how to compare them.  Take a quick read and see what you think.  It can surely be a buying guide for the next cut you want to put in the SteakAger. Looking to buy a SteakAger, browse our products h...

Anyone who appreciates the unmatched flavor, texture and fork-cut tenderness of dry-aged beef will tell you that, once you've had it, there’s no going back. However, dry-aging has long remained a secret among some of the world’s most esteemed steakhouses and fine restaurants. Good ne...

Nothing compares to the taste and texture of dry-aged beef. Any steak lover will tell you: there is a massive difference in the taste of a freshly cut steak and a dry-aged steak. Dry aging beef is the process whereby a subprimal cut of beef is rested under extremely controlled conditions for a pe...