Operating Instructions
GETTING READY TO USE YOUR STEAKAGER
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Set your refrigerator thermostat to maintain 34-38*F/1.1-3.3*C
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Purchase a cut of beef of your preference:
o
T-bone
o
Ribeye
o
NY Strip
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Use the rack as a cutting guide for sizing length of cut
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Thoroughly pat dry the beef before placing in the SteakAger
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When placing beef in the
SteakAger
be careful that beef DOES NOT TOUCH ANY SURFACE INSIDE THE APPLIANCE.
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Place the window on the SteakAger and note it is NOT a sealed door.
NOTES ON GETTING STARTED
Unlike other things you prepare in your kitchen, there is no “done” time with dry aging beef. Your first aging should be an 8-10lb cut
of your choice aged for 21-28 days to begin your flavor journey. You will learn a lot from our Facebook Family page and our App. Try
different cuts and experiment with different aging times to experience different flavor profiles.
THE VISUAL CHANGES OF DRY AGING BEEF
You’ll notice lots of changes during the aging process such as:
• A hardening crust called the pellicle will form.
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Darkening color.
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Shrinkage which mostly occurs in the first 21 days.
Your beef will lose up to 25% of it’s starting weight as water is removed during aging.
