Steak locker dry age fridge

Dry Aged Beef In Fridge- Steak Locker’s Top Tips Dry Aged Beef In Fridge- Top Tips We have put together some of our top tips and everything you need... Read More Steak Aging Fridge Buyers Guide Steak Aging Fridge Buyers Guide Buying the right steak aging fridge may seem overwhelming, after all, it's an investment that... Read More How To Age a Steak In The Refrigerator? How To Age a Steak In The Refrigerator? Aging a steak in the refrigerator is as easy as four simple... Read More How long can you keep Dry Aged Steak in fridge? How long can you keep Dry Aged Steak in fridge? The length of time you keep your dry aged steak... Read More Dry Aged Ribeye Recipe: The Reverse Sear Method The reverse sear method is one of our favourites for cooking steak, we wanted to share our reverse sear dry aged... Read More Dry Age Steak in your Fridge Dry aging meat is an old artesian process that dates back to the middle ages. It used to be the... Read More

How We Carve Dry-Aged SteaksCutting dry-aged beef into steaks is where the craft happens. The outermost parts of dry aged beef can be rendered down; but the majority of flavor and moisture has been concentrated in to the middle of the beef that's never seen open air. The butcher carefully whittles down the big cut of beef until all you see is red meat and the perfect amount of exterior fat. Then, it's sliced into steaks and further trimmed for total perfection.Step 1: Ready to TrimWe suggest 60 days for a dry aged steak. Our Meat Aging Fridge Steak Lockers make the process incredibly easy, and give you complete control over the aging process using our iOS app and technology.Step 2: Peel The FatThis process should be relatively easy since the fat was already removed once during butchering. Start by peeling off the outer fat cap.Step 3: Start TrimmingThe goal will be to remove as little meat from underneath as possible... so work in thin pieces going deeper as you go. Stop as soon as the meat and fat look fresh. Use a clean kitchen towel to get a better grip if the meat is slippery.Step 4: Keep Trimming!Continue trimming the outer surfaces until only red meat and clean white fat show. Remove the dried-out layer on the cut surfaces too. Depending on how it was butchered, this step might take some fiddling around to get the meat off of the bones in that area.Step 5: Ready to Roast!Click here for a fantastic Prime Rib Roast Recipe If you decide to carve the roast in to steaks, simply carefully slice through the meat following the space between the bones. The only difficult portion will be around the chine bone - which you'll need to trim around before cutting off and discarding. This will yield thick steaks, each ready to serve approx. two people.Check out this great tutorial from Jess Pryles on cutting a 180-day (!) dry aged steakSummaryThe steak you'll eat is powerfully flavorful, incredibly tender, and deep red in color. It's rare to find steaks aged this long, and even more uncommon to be able to enjoy dry-aged steak at home. This is where Steak Locker comes in with our dry age fridge range!Experience full control of dry aging at home or on a professional level. Never dry aged before? No problem. Our companion iOS app has you covered

One may think, “Hey, why would I want to Dry Age a Tenderloin? It’s already tender and flavorful.” Well, as it turns out, it is possible to improve on perfection. The tenderloin is cut from the anterior area near the lumbar vertebrae and does not get a lot of exercise through daily movement. So, the dry age process can intensify and concentrate the beef flavor of this already tender cut. In this article we share our top tips on producing your own dry aged tenderloin.Tip 1: Buying the right cutBe sure to purchase a full tenderloin that weighs approximately 6-7 pounds, averages 2 ½ feet long and has about a 4-inch diameter at the thickest part. Also, ask the butcher to provide one that has been untrimmed, also called fat-on or unpeeled. This term is important as it’s best to have as much intermuscular fat, which is large pockets of fat that sit between the different areas of muscles or on the exterior of this cut. There may not be a lot of this exterior fat, but every little bit helps.Tip 2: The dry aged tenderloin processPlace the tenderloin inside the Steak Locker, directly on the stainless-steel shelf. Then set the temperature to 36 degrees and humidity to 68%. We recommend beginning the process with less humidity for the first two days then increase it to 70% on the third day. It’s good to have the myoglobin dry out on the exterior so that the pellicle forms but does not need to be too thick. That will only lead to removing more of the muscle than necessary. The tenderloin will be ready to remove from one of Steak Lockers dry age fridges on the 7th day.Tip 3: Butchering the dry aged tenderloinWhen butchering the tenderloin, begin by removing as thin