Designed & Built in Boone, NC
Pro
Series
Five models. One standard. Dry-aging the way professionals do it — at home.
Designed · Engineered · Manufactured in Boone, North Carolina — Not an Importer
The SteakAger Difference
Built to a Standard,
Not a Price Point
Every Pro Series unit is engineered from the ground up for dry-aging — not converted from a wine cooler or repurposed beverage fridge. Repairable, upgradable, and cleanable for the long term.
Tight temperature regulation through the full aging range. No wild swings. Consistent conditions from first day to final trim.
Proprietary breathable membrane manages moisture migration and surface development — eliminating guesswork on humidity management in standard refrigerators.
Designed, engineered, and manufactured in Boone, NC. Not assembled overseas. Not an importer. Every unit traceable to the hands that built it.
SteakAger technology is removable. Repair it, clean it, upgrade it. We sell replacement parts and stand behind the product long after the sale.
From the countertop PRO 15 to the full-column PRO 240 Built-In — more models, more configurations, more options than any other dedicated dry-aging brand.
Built for the serious home cook, the SCA competitor, the chef who takes their beef personally. Not a novelty gadget. A professional tool for a domestic kitchen.
The Full Line
Find Your Model
Five configurations from countertop to full-column built-in. All share the same dry-aging technology — the difference is capacity and installation.
- Capacity~3.2 cu ft
- InstallFreestanding
- Clearance2–4" side required
- Best forMultiple primals
- Capacity~3.2 cu ft
- InstallCabinet / Zero clearance
- ClearanceZero — front vent
- Best forKitchen integration
- Capacity5.65 cu ft
- InstallFreestanding / Cabinet / Zero clearance
- ClearanceZero — front vent
- Best forKitchen integration - multiple simultaneous projects
- Capacity5.65 cu ft
- InstallFreestanding / Cabinet / Zero clearance
- ClearanceZero — front vent
- Best forGarage or Outdoor setups
- Capacity9.5 cu ft
- InstallBuilt-in or freestanding
- ClearanceZero — front vent
- Best forWhole primals, serious volume
- Capacity13.7 cu ft
- InstallBuilt-in or freestanding
- ClearanceZero — front vent
- Best forMultiple whole primals, serious volume
Side by Side
Find Your Perfect Fit
Not sure which model is right for you? Start here.
| Feature | PRO 40 | PRO 40 Built-In | PRO 160 / 240 |
|---|---|---|---|
| Dedicated cabinet | ✓ | ✓ | ✓ |
| Zero-clearance install | — | ✓ | ✓ |
| Full subprimal capacity | ✓ | ✓ | ✓ |
| High-volume / whole primal | — | — | ✓ |
| Cabinet integration ready | — | ✓ | ✓ |
| Made in USA | ✓ | ✓ | ✓ |
| Repairable / upgradable | ✓ | ✓ | ✓ |
Any Protein
Any Protein.
Not Just Beef.
The Pro Series maintains 75% RH with consistent airflow — the right environment for cured and dried sausages, whole muscle cuts, traditional charcuterie projects, and dry-aged fish. Beef is just the beginning. No fermentation heater, no fresh air exchange — but for the vast majority of home charcuterie work, you'll get great results and an expandable platform when you're ready to geek out further.
Post-fermentation drying of salami, sopressata, and dry sausages. The PRO holds the humidity and airflow needed for controlled weight loss and proper case development.
Lonzino, coppa, bresaola, and similar whole-muscle cures dry beautifully in the Pro Series. Consistent 75% RH and steady airflow is exactly what these projects need.
Rolled or flat pancetta, guanciale, and other fat-forward cures respond well to the PRO environment. Long drying cycles, consistent conditions, predictable results.
Dry-aged salmon, tuna, and other fish benefit from the same controlled temperature and airflow as beef. The Pro Series handles fish aging runs cleanly — firm texture, concentrated flavor, professional results.
Lamb, venison, elk, duck breast — the Pro Series is not a beef-only cabinet. If it benefits from controlled temperature, airflow, and humidity, the Pro Series can run it.
What the Pro Series doesn't do
The Pro Series does not include a fermentation heater (needed for the initial 72–96hr fermentation stage) or active fresh air exchange. If your projects require fermentation control or you want app-based fine-tuning of all parameters, the Charcutier line is the right tool. For drying and aging — the Pro Series delivers.
The Process
How Dry-Aging Works
Dry-aging is controlled dehydration and enzymatic breakdown. The science is well-established. The SteakAger PRO makes the environment consistent enough to let it happen predictably.
Maintained at 34–38°F throughout the aging period. This range inhibits spoilage organisms while allowing the enzymatic activity that tenderizes and concentrates flavor.
Consistent airflow across the meat surface develops the dry pellicle that protects the aging meat and allows controlled moisture loss without case hardening.
The SteakAger UV bag breathes — allowing moisture to escape while keeping the surface environment clean. No humidity management required on your end.
14 days for improved tenderness. 21–28 days for the classic dry-aged flavor profile. 45+ days for those chasing the deep, nutty, complex finish.
Not Sure Which Model Is Right?
Scott answers questions personally. Tell him about your kitchen setup, your project goals, and your budget — he'll point you to the right unit.
Talk to Scott DirectlyCommon Questions
Frequently Asked
The Pro Series is optimized for whole subprimals and primals — ribeye, strip loin, sirloin, brisket. Larger models (PRO 40 and up) accommodate full NY strip loins and bone-in ribeye roasts. The PRO 15 and Wingman work best with cuts up to approximately 10–12 lbs.
Yes — for the drying phase. The Pro Series holds 75% RH with consistent airflow, which is the right environment for post-fermentation drying of salami, sopressata, lonzino, coppa, pancetta, guanciale, and similar projects. What it doesn't have is a fermentation heater (for the initial 72–96 hour fermentation stage) or active fresh air exchange. If your workflow includes fermentation from scratch, look at the Charcutier line. If you're sourcing pre-fermented product or working with whole-muscle cures that go straight to drying, the Pro Series handles it well.
The Pro Series runs at a fixed humidity setpoint of 75% RH — appropriate for both dry-aging beef and the drying phase of charcuterie projects. There is no app-based humidity adjustment on the Pro Series; that level of fine-tuning is part of the Charcutier line. For the vast majority of home dry-aging and cured meat projects, 75% RH delivers excellent results without any tweaking required.
Yes. The Pro Series is not a beef-only cabinet. Dry-aged salmon and tuna are excellent applications — the controlled temperature and airflow produce firmer texture and concentrated flavor that chefs and serious home cooks prize. Lamb, venison, elk, and duck breast all work well too. If the protein benefits from controlled aging conditions, the Pro Series can run it.
Not with the SteakAger UV dry-aging bag. The bag handles moisture migration — you don't need to monitor or adjust humidity levels. This is one of the key advantages over DIY dry-aging setups that require precise humidity dials.
The standard PRO 40 is a freestanding unit requiring 2–4 inches of side clearance for the side-panel heat exchangers. It cannot be installed in cabinetry. The PRO 40 Built-In is engineered for zero-clearance cabinet installation with front ventilation, heavier-duty compressor, and premium build quality throughout — it costs more because it is mechanically different, not just cosmetically different.
Designed, engineered, and manufactured in Boone, North Carolina. SteakAger is not an importer. Every unit is assembled domestically from components selected for long-term reliability and repairability.
Yes — SteakAger technology is designed to be removable, repairable, and upgradable. Replacement control panels, UV bags, and components are available. We stand behind the product long after the sale.
Yes. The Wingman works in any standard refrigerator with adequate shelf clearance — home kitchen, garage beer fridge, or commercial walk-in cooler. It's a self-contained aging system that uses the host refrigerator for temperature without requiring any modification.