FAQs | SteakAger DIY Steak Dry-Aging Machine

Dry Aging Process

What is dry aging?

How do I select the best cuts of beef for dry aging in the SteakAger?

How long should I dry age my steaks?

Is dry aging safe?

How do I know when the dry aging process is complete?

What is the maximum amount of time I can age beef in the SteakAger?

How much meat loss should I expect from the dry aging process?

Can I flavor the beef during the dry aging process in the SteakAger?

What should I do if I notice mold on my dry-aged beef in the SteakAger?

SteakAger Process

What are the benefits of dry aging steaks with the SteakAger?

How does the SteakAger work?

Can I dry age any cut of beef with the SteakAger?

Can I use the SteakAger for dry aging other types of meat?

Can I dry age beef with bones in the SteakAger?

How does the SteakAger control humidity and why is it important?

How energy efficient is the SteakAger?

Use and Maintenence

What maintenance is required for the SteakAger?

Where should I place my SteakAger for optimal results?

How can I purchase a SteakAger and what are the available models?

Is special packaging required for meat before placing it in the SteakAger?

Shipping, Returns, and Exchanges

When will my order ship?

How can I track my shipment?

Why did I receive multiple tracking numbers for my order?

Why is my shipment taking longer than the estimated delivery time?

How do I register my PRO 40?

What is your return policy?

Can I exchange my product?

What should I do if my order arrived damaged and/or defective?