SteakAger · Made in Boone, NC
Wingman
Dry-Age Like a Pro — In Any Fridge
Your garage fridge is already pulling duty keeping beer cold. Time to put it to work on something that brings the steakhouse home. The Wingman turns any standard refrigerator into a professional dry-aging chamber — no dedicated unit, no counter space, no excuses.
Designed · Engineered · Manufactured in Boone, North Carolina — Not an Importer
The Case for the Wingman
The bill makes sure of that.
When you dry-age your own subprimals at home — aged exactly to your personal taste, then cut and frozen on your schedule — that experience becomes yours any time you want it. Fire up a Tuesday night celebration. Blow away your friends on Saturday. Pull a restaurant-worthy ribeye out of the freezer whenever the mood strikes, at a fraction of the cost.
The Wingman makes that possible without buying a dedicated dry-aging cabinet. It lives in the fridge you already have. Load up a full subprimal, plug it in, and walk away. The Wingman handles the rest.
Why a Subprimal Changes Everything
Dry-aging a whole ribeye roll or strip loin is how the pros do it — and it's where the magic happens. Deep, nutty, concentrated beef flavor you simply can't buy off a grocery shelf. One or two subprimals in and the Wingman has already paid for itself. After that, every steak is practically free compared to steakhouse prices.
Universal Fit
Works Where You Already Are
The Wingman doesn't care what's keeping your beer cold. If it's a standard refrigerator with a shelf, it's a dry-aging chamber waiting to happen.
Your main refrigerator has a shelf that's mostly unused. Dedicate it to a subprimal and start aging today. No extra appliance, no extra footprint.
30 million beer fridges across America are running 24/7 doing very little. The Wingman puts yours to work on something worth the electricity bill.
Restaurant, butcher shop, or food service walk-in cooler? The Wingman runs on 12V DC with a universal power supply. Revenue-ready, profit-forward.
What You Get
Built to Work.
Built to Last.
Patented SteakAger technology in a self-contained unit. Plug in, load up, walk away.
No plumbing, no installation, no modification to your refrigerator. Place it on a shelf, plug it in, load your subprimal. Done.
The Wingman Compact (15"W × 11"D × 9"H) sits in the landscape plane — ideal for 10–12 lb cuts in tighter spaces. The Wingman Tall (10¾"W × 11½"D × 19"H) stands vertically and handles a full subprimal up to 18–20 lbs.
Proprietary breathable membrane manages moisture migration and surface development. No humidity dials. No guesswork.
Runs on 12V DC with a universal supply — 110V or 220V. Works in Buenos Aires, Sydney, Stuttgart, or your garage in Boone.
No side clearance. No dedicated space. Uses your existing refrigerator's cooling system — no extra footprint, no extra electricity cost.
Designed, engineered, and manufactured in Boone, North Carolina. Repairable, upgradable, and supported long after the sale.
The Math
It Pays for Itself Fast
One subprimal in and you're already ahead. Two and it's paid for itself many times over compared to steakhouse prices.
Specifications
Two Models
Not Sure the Wingman Is Right for You?
Scott answers questions personally. Tell him about your setup and he'll point you in the right direction — even if that's a different unit.
Talk to Scott DirectlyCommon Questions
Frequently Asked
Both models fit any standard refrigerator shelf with adequate clearance. The Wingman Compact (15"W × 11"D × 9"H) lies flat in the landscape plane — great for fridges with lower shelf clearance. The Wingman Tall (10¾"W × 11½"D × 19"H) stands vertically and needs a taller shelf opening. Kitchen fridges, garage beer fridges, and commercial walk-in coolers all work with one model or the other.
The Wingman Compact handles cuts up to 10–12 lbs — great for a boneless ribeye roast, short loin section, or similar. The Wingman Tall handles complete subprimals up to 18–20 lbs — ribeye roll, NY strip loin, sirloin, brisket flat. Aging whole subprimals is how professional butchers and steakhouses do it: more yield, more control over cut thickness, and a better flavor result than aging individual steaks.
No. The Wingman uses your existing refrigerator's temperature (ideally 34–38°F). The SteakAger UV dry-aging bag handles moisture migration — no humidity dials, no monitoring required. Set it up, load your beef, come back in 21–45 days.
Yes. The Wingman runs on 12V DC with a universal power supply that handles both 110V and 220V. It works anywhere in the world — Buenos Aires, Sydney, Stuttgart, or your garage.
14 days produces noticeably improved tenderness. 21–28 days delivers the classic dry-aged flavor profile most people are after. 45+ days is for those chasing the deep, nutty, complex finish. There's no single right answer — the Wingman gives you the control to find your preference.
The Wingman is the right choice if you already have a suitable refrigerator and don't want a dedicated dry-aging unit. If you want a standalone cabinet, need zero-clearance built-in installation, or want higher capacity, the PRO 40 or PRO 40 Built-In is worth considering. Scott is happy to help you decide — no pressure, just an honest recommendation.