Operating Instructions
GETTING READY TO USE YOUR STEAKAGER MASTER 15/30/45
•
Make sure the unit is running and cold before loading cuts of beef.
• Purchase a cut of beef of your preference and use our App for quick
reference.
•
Thoroughly pat dry the beef before placing in the Master 15/30/45.
•
Use the rack as a cutting guide for sizing length of cut.
•
When placing beef in the Master 15/30/45 be careful that beef DOES NOT
TOUCH ANY SURFACE INSIDE THE APPLIANCE, ONLY THE RACK.
ATTENTION PLEASE NOTE
•
You can only dry age whole cuts of beef – not individual steaks - 8lb MIN.
•
The SteakAger is designed to dry age beef only.
•
The 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 you Kingsford
TM
SteakAger.
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.
•
Darkening color.
•
Shrinkage which mostly occur in the first 21 days.
Your beef will lose up to 25% of it’s starting weight as water
is removed during aging.
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