Operating Instructions
After aging 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!
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