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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? The pellicle...

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 ignored, not even being officially...

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 of sizes and opti...

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 to trust each other.  That m...

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’re the type of person...

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 knife is if you’re...

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 when dinner...

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 purchase meat from the same sou...

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 here.

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 news:  because of...

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 peri...

There is a massive difference between the steaks that are prepared from freshly cut beef and a dry-aged steak. During the dry-aging process, the moisture from the steaks is removed to enhance the beef, making it richly flavored and incredibly tender. Dry-aged steaks have an impeccable taste that mor...

Have you ever heard someone ask whether or not to truss their subprimal? You probably have, and like many, wondered what that even is, or what the benefit of trussing is. Well, in short, trussing is absolutely the most effective way to hang your subprimal. Keep reading if you want to know how and wh...