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AGE OLD TRADITION For centuries meat was hung curing in a locker for weeks to become more tender. Due to the introduction of refrigeration society moved away from this time honored tradition. THE STEAKHOUSES SECRET People believe that top end steakhouse steaks unique flavor, tenderness and truly novel textures comes from special grades of meat not available to the public. It doesn't, Their secret is DRY- AGING. THE DRY-AGING PROCESS requires a perfectly controlled micro environment. Temperatures must be kept between 33 -37F to avoid the meat spoiling or freezing. Humidity must be managed and bacteria can form if not well ventilated. There is a science to safe Dry Aging. BRINGING BACK TRADITION WITH TECHNOLOGY Following years of development the KINGSFORD SteakAger has pioneered a FULLY AUTOMATED MICROCLIMATE IN A BOX. UV light prevents any bacteria and the whole process can be monitored on your phone with the SteakAger FREE APP. SO EASY YOU CAN'T GO WRONG There are no controls. It simply gets in the zone and stays in the zone allowing the modern day steak enthusiast to safely and reliably produce restaurant quality DRY-AGED STEAKS from Grocery store cuts of beef. THE BEST STEAKS YOU'VE EVER TASTED Whether it's a Ribeye, Fillet, Sirloin, T-bone, NY Strip or some Grass Fed Wagyu that you wanna sous vide to perfection the KINGSFORD STEAKAGER will take it to a whole new level. You may as well throw away your serrated knives. Its an all in one beef dry-aging machine to bring out your inner chef. PLEASE NOTE Buying a Master 45 will lead to excessive Dry-Aged Steak Consumption. *QUALITY. The STEAKAGER comes with a limited 12 month warranty (T&Cs apply). Buying the MASTER 45 is Perfect for those looking for MASS DRY-AGED STEAK PRODUCTION. GET YOURS NOW