Why age?

Better Steak

Dry-aged steak is better – no doubt about it. With fork-cut tenderness and richly concentrated flavor, a good dry-aged steak is a steak lover’s paradise.

The Science

The keys to the perfect dry-age are airflow, humidity, temperature and time. In the right environment (like your SteakAger), these variables are expertly regulated, resulting in the controlled deterioration we know as dry-aging. Each stage of the aging process brings about different changes in the scientific makeup of the beef, introducing new flavors and textures.

How Long To Age

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Day 1 – 14

Did you know fresh beef is 66% water by weight? These first days of the aging process will see moisture content fall by about 50% which will concentrate flavor. Your Steakager, with its continuous airflow, will wick moisture from the surface of the beef as the airflow releases moisture from the beef.

Day 14 – 28

Evaporation continues but at a slower rate. Flavors continue to concentrate and smaller cuts of beef will need to be harvested earlier than large cuts of beef.

Day 30 – 45

This is the sweet spot for dry aging where enzymes begin to break down proteins, fats, and glycogens, transforming them into new, savory components including sugars, fatty acids, and amino acids. Beef starts to take on a more savory profile, and reaches the height of its tenderness. This is peak dry-age experience territory

Day 45+ of the Aging Process

New flavors begin to overtake the original steak. Sharp, pungent aromas and flavors develop, which many liken to blue cheese. And just like blue cheese, such an intense flavor isn’t for everyone – you’ll have to try it yourself.

Get to know where your beef comes from!

In a World filled with commodity beef it’s nice to know the farm where your beef was raised, how it was pastured and what it was fed.

We’ve created a marketplace for subprimals from the best farms and purveyors in America delivering right to your front door.

From Texas to the Dakota’s and North Carolina it’s time to explore the best Prime and Angus available and we’re adding new brands as fast as we can test them right here at home.

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