Operating Instructions
TIME FOR DELICIOUSNESS!
You’ve waited long enough and now it’s time to experience the finest steaks you’ve ever had!
•
Take the beef from the unit
•
Carve off 1/8”-1/4” (3mm-7mm) of the pellicle from each end until you see non hard flesh.
•
If you are cooking the roast whole, continue to remove the pellicle from entire surface of the cut. You will quickly see the color
change and feel the cutting getting easier at the proper cut point.
•
If serving individual steaks, it has been found to be easier to cut steaks and then trim the pellicle from the individual steaks.
•
Freeze those extra steaks! Dry aged beef has very little water and they freeze and preserve perfectly.
•
CAUTION WHEN COOKING! Dry aged beef has very little water and cooks very quickly so keep your eye on the prize while
cooking and use a temperature probe if you can.
•
Enjoy!
ATTENTION PLEASE NOTE
• You can only dry age whole cuts of beef – not individual steaks
• The Kingsford
TM
SteakAger is designed to dry age beef only.
• The Kingsford
TM
SteakAger
is NOT designed to age fish, chicken, pork, lamb or game meat.
• To reduce risk of cross contamination, do not cut just a few steaks off and place the rest back in the
The Kingsford
TM
SteakAger
.
