THE OLD WAYS ARE BEST For centuries beef was hung outside to dry-age for weeks to transform flavor and tenderness. Our technology rolls back the clock and delivers the finest steak experience at homeTHE PRO 20 DRY AGING SYSTEM Brings dry-aging technology into your home so you can enjoy the finest steakhouse experience anytimeTHE DRY-AGING PROCESS Requires just the right Temperature, Humidity and Airflow to slowly age beef without spoiling. There is a science to safe Dry-Aging and our technology delivers the science to youSAVE BIG MONEY Up to 75% off of retail and steakhouse prices while crafting your perfect NY Strip, Ribeye or T-Bone. Make amazing dry-aged burgers, chili, stews and brothENHANCED DRY-AGING CAPACITY You can hang 2 cuts of beef at once for up to 24 lbs of perfectly aged steaks. Dry-aged steaks preserve perfectly so you can vacuum pack and stock upPRO DRY AGING TECH GETS THE JOB DONE World class cooling technology, whisper quiet 47 dB operation, excellent quality and great looks. Made in the USA with a 1 year limited warrantySLEEK AND COMPACT (W X D X H) 17.5" X 20.1" X 20.1" Designed to look great and fit anywhere. Counter top ready if you want to keep an eye on your beefSpace Saving Capacity Meets Innovative Dry-Aging Technology For Your HomeNothing comes close to the taste and tenderness of a dry-aged steak from a fine steakhouse. A PRO 20 brings superior, restaurant- quality steaks into your home. You can choose your favorite cut of beef and craft your own great steak experience to enjoy anytime with family and friends. It is designed to integrate seamlessly into any setting with a clean, modern look you'll brag about.
S**O
Works Well, but not worth that much !
I got this as a gift!Was so thrilled at the beginning. Was not easy to find large cuts of beef at Safeway or Costco. I used it to age 8lb tenderloin. It does work fine. It maintains the temp between 34 -39 all the time. However, if the ambient temp is more than 80, the machine would fail to maintain that temperature range. It will creep into early 40's which is fine for an hour or two. You can monitor humidity and temp on the phone app. The app is not very stable though, it does lose connection, so you may need to restart your ager when it happensYou will see the humidity dropping gradually over the course of two weeks from 65-70% to 35% as the outer layer becomes very dry, protecting the inner layers. After two weeks my tenderloin was ready for the grill. The results were rather disappointing. Not that much difference is taste really, but a bit more tender. On the second batch I decided to try Sous Vide, as I saw many recommendations. Wow, very nice and extremely tender steak. Better than the steakhouse quality.So I decided to try Sous Vide without any aging. Surprisingly, almost as good. Not the same, but very comparable.Conclusion, the secret is more in the sous vide rather than the aging. For sure the dry aging does make some difference, but not worth waiting for 2-3 weeks, $600 investment, not to mention the loss in beef trim and weight.
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