Steak Ager

[boudin noir]

Has anyone had any experience with https://thesteakager.com/how-it-works/

[FeChef]

Why would you want to have a cord hanging out of your fridge for weeks?

[fledflew]

First time hearing about it so I have no experience with it.  I just took a look at the dimensions and they are only 12'x12"x15.  If you had a whole rib roast or shell roast (which is how I buy), you'd only be able to fit 1/2 or 1/3 of it in there.  What to do with the rest of it?  I just age the whole thing in my fridge and have had good results without any special gadgets. 

[AlaMoi]

and . . . quite a few "experts" don't recommend dry aging beef that has already been cut into steaks.  the cut steaks are  generally too thin, dry out too fast. 

now.... I've done it; for two-three days.  but if you're going to dry your own, I suspect you'll have a lot more success with a large cut that you later trim & slice into steaks.

I have serious doubts it will "... be able to replicate the awesome steaks you would get at a high end steakhouse."

[FeChef]

Also, that thing is almost as expensive as a mini fridge.

Edited December 30, 2015 by FeChef (log)