Commercial steakhouses use specialized equipment for dry aging large quantities of meat and now there are several home options. Here's award-winning Chicago chef Rick Gresh's review of one of the most popular options, The Steak Locker. Get a sneak peek of his review at https://amazingribs.com/ratings-revi...-fridge-sl150/!
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Yep, saw that. I wish it would be a better economic decision, for $1800 I could just buy dry aged beef for the rest of my life and probably end up ahead.
I am not sure why Iβd pay that price if a $150 mini fridge and bags from Umai work just as effectively and the fridge can serve multiple uses versus a dedicated function.
I have to say, it reminds me of Sub Zero fridges where people pay a enormous premium for yet never cook at home.
The review was well written but I guess I am just not the target audience.
I have a sub zero in our butlers pantry. Umai bags work, but not as well as a dedicated aging fridge. You can't get the mold growth you can without, plus just with the bag and fridge you can't control humidity. Its a great product, but its like comparing a pole dancer to a ballerina. One us much more refined.
Jfrosty27WayneTCaptainMikeSTEbbqMosca Just a quick FYI, Chef Gresh is in the middle of testing a handful of dry aging tools so while this one is on the higher end of the spectrum, he'll be looking at cheaper options too including bags.
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