Steak Locker Studio Dry Age Refrigerator - SL100-US

Name: Steak Locker Studio Dry Age Refrigerator - SL100-US
Brand: Steak Locker
SKU: SL100-US
Price: 1691.0 USD
Availability: InStock

by Steak Locker

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Technical Specs & Manuals

Dimensions 34.44" H x 15.55" W x 21.45" D
Companion Apps iOS
Materials 304 Stainless Steel
Capacity 30lbs - 14kg Usable Volume 78 L / 2.65 cu. ft.
Temperature Zones One
Temperature Range 32F - 50F (Not Compatible for Charcuterie)
Rated Voltage 110V - 120V
Rated Power Input 150 Watts
Warranty 1 Year Parts and Labor (Includes Compressor)

Downloadable Manual (English)

Downloadable Manual (Spanish)

Maintenance & Cleaning

Clean Regularly: Wipe down the interior and exterior of the fridge with a mild cleaner and soft cloth to prevent buildup of food particles, bacteria, or odors. Clean the shelves and drip tray as well.
Check Temperature Settings: Regularly monitor the temperature settings to ensure the fridge is maintaining the optimal temperature for dry aging (typically around 34-38°F / 1-3°C). Adjust if necessary.
Maintain Humidity Levels: Ensure the humidity system is functioning properly. Maintain a humidity level of 80-85% for optimal dry aging results. Clean and check the humidity controls regularly.
Inspect the Air Circulation: Ensure the internal fan and air circulation system are operating efficiently. Clean the fan blades and vents to prevent dust buildup, which can affect airflow and performance.
Replace Filters (if applicable): If your dry age fridge has air filters, check and replace them as needed to maintain proper airflow and avoid unpleasant odors.
Check the Door Seal: Inspect the door seal for any wear or damage. A tight, intact seal is crucial for maintaining proper temperature and humidity inside the fridge.
Defrost the Unit: If frost builds up in the fridge, carefully defrost it according to the manufacturer’s instructions. This will help maintain energy efficiency and prevent blockages in the airflow system.
Clean the Drip Tray and Drain: Empty and clean the drip tray and drainage system regularly to prevent moisture buildup and mold formation.
Store Properly: When not in use, keep the fridge clean and leave the door slightly ajar to prevent mold growth. Store in a cool, dry place away from heat sources.

Our Unique Complimentary Products

WiFi Controller

Steak Locker's Wifi controller allows you to control and monitor all the conditions vital to the dry aging process. So fill up your Steak Locker and use the companion app to control & track the aging process so you can pull and cook your steaks at the ideal time. You'll receive an alert if the humidity or temperature falls out of range.

FAQ

Q: What is the Steak Locker Studio Dry Age Refrigerator?
A: The Steak Locker SL100-US is a premium dry age refrigerator designed to age meat to perfection, enhancing flavor and tenderness in the comfort of your home.

Q: How does the Steak Locker Studio Refrigerator work?
A: It uses precise temperature and humidity control to create the ideal environment for dry aging steaks, allowing for improved texture and rich, concentrated flavor.

Q: What is the capacity of the Steak Locker SL100-US?
A: The SL100-US model has ample storage space for up to 100 pounds of meat, making it perfect for home chefs or small-scale meat aging.

Q: Is the Steak Locker Studio Refrigerator easy to use?
A: Yes, it features intuitive controls and a user-friendly interface for setting and monitoring temperature and humidity levels, ensuring perfect dry aging results.

Q: Can the Steak Locker SL100-US be used for other types of meat?
A: Yes, it’s designed for aging various types of meats, including beef, pork, and lamb, allowing for versatility in dry-aging different cuts.

8 Top Reasons For Steak Locker

Perfect for Dry Aging: The Steak Locker Studio Dry Age Refrigerator is a top-tier solution for home chefs and professional kitchens looking to dry age their meat. It creates the ideal environment with precise temperature and humidity control, ensuring consistent, high-quality dry-aged beef with enhanced flavor and tenderness.
Compact and Sleek Design: Designed for smaller spaces, the SL100-US offers a compact and sleek footprint, making it perfect for home kitchens, restaurants, or butcher shops. Despite its size, it doesn't compromise on functionality, providing all the benefits of larger aging units in a space-saving format.
Precise Climate Control: Equipped with a sophisticated climate control system, this refrigerator maintains the optimal temperature and humidity levels necessary for dry aging, preventing spoilage and promoting the natural enzymatic breakdown of the meat for tender, flavorful results.
High-Quality Materials: Built with durable, high-quality materials, the Steak Locker ensures excellent insulation and a consistent aging environment. The stainless steel interior is not only easy to clean but also highly resistant to corrosion, ensuring longevity and optimal performance.
User-Friendly Interface: The easy-to-use digital control panel allows you to monitor and adjust the internal environment with precision. With straightforward settings, it provides a seamless experience for anyone looking to dry age meat at home or in a commercial setting.
Energy Efficient: The Steak Locker Studio is designed to be energy efficient, making it a cost-effective solution for those who want to age meat regularly without significantly increasing their energy bills. The unit runs quietly and efficiently while maintaining the ideal environment.
Enhanced Meat Flavor and Texture: Dry aging is known for enhancing the flavor and texture of meat, and with the Steak Locker Studio, you can expect perfectly aged steaks with a deeper, more intense flavor profile, a tender texture, and a beautifully crisp outer crust.
Versatile Meat Capacity: The SL100-US can accommodate a range of meat sizes, from smaller cuts to larger portions, making it versatile for various needs. It’s perfect for dry aging beef, pork, lamb, or game meats.
Safety Features: Built-in safety features, such as temperature alarms and automatic shut-off, ensure that the meat is stored at the optimal conditions throughout the aging process, providing peace of mind and preserving the quality of your investment.

Meet The Worlds First Professional Grade Smart Meat Aging Fridge: Steak Locker

Combine traditional craft & skills with modern connectivity.

Who Is This For?

Home Cooks Who Want A Luxury Steak Without The Luxury Price Tag Or Complicated Controls. Get that enhanced meat flavor in every bite with a simple click of a button
Homesteaders Who Live In A Smaller Space. You can fit 100 lbs of meat in this unit without overcrowding the kitchen. Smaller spaces means being conscious of how much noise your appliance makes. The Steak Locker prides it's self on a silent operation.

Small Business Owners Just Getting Into The Industry. The Steak Locker Is packed with features like advanced sensors and an automatic climate control system, durable materials and UV light to prevent the build up of bacteria. The Most Critical Features For Any Thriving Operations.

Cooks Who Are Willing To Trade A Larger Temp Range For Greater Space And A Better price than the 'Home' version

Not You? Let's Find Your Perfect Fit

Dimensions

34.44" H x 15.55" W x 21.45" D

Warranty

1 Year Parts and Labor (Includes Compressor)

Materials

304 Anti Microbial Stainless Steel

Capacity

30lbs - 14kg
Usable Volume 78 L / 2.65 cu. ft.

Rated Voltage

110V - 120V

Rated Voltage

150 Watts

Temperature

1 Usable Zone With A 32F - 50F
(Not Compatible for Charcuterie)

Companion Apps

iOS

Real World Reviews From Buisness Owners & Cooks

"I am using my Steaklocker Home Edition for initial dry aging but also to do some rich Italian salami and some Culatello. Great dry ager for home(...) ”

- Gerben Verstraete, Atlanta, GA

"We have six Steaklockers in our restaurants now. Great help with the Dry Age Steak Program(...) ”

- Marc Moulinet Asst. General Manager/Director of Food and Beverage Dallas Country Club

"My brother and I have bought the Steak Locker Home model in mid 2020 to start dry aging mostly beef and testing some salami recipes. I can confidently say that the Steak Locker is an impressive smart dry aging fridge that lives up to its promises."

- Henry Chiang

Everything You Need To Know About dry Aging

Repeatable Quality, No Excuses

Always Connected

Stay connected and informed at all times with our iOS companion app.Track your cuts over time, monitor current temperature and humidity in real time and get notified to protect your investments with the Steak Locker Dry Home Fridge Ager

The Right Features To Help You Save Time And Money

We are dedicated to making brilliantly innovative and useful products for both, the residential cook and the professional chef. Steak Locker, a series of Smart Dry Aging refrigerators with their companion smart app are designed to inspire creativity and encourage experimentation through high-quality interactive content, techniques, tools, and resources.

Experience the world’s first smart fridges that combine traditional craft and skills with modern connectivity.

Intelligently connected appliances that will allow you to produce cost effective, professional and high quality Dry Aging Programs.

Comparing The Steak Locker Models

The SL150 Steak Locker Home Edition:

This is the first and most popular in our line. With a temperature range of 32 – 72 degrees and a 65-pound capacity, the Steak Locker Home Edition has the ability to age everything from large sub-primal cuts of beef to fresh caught large fish and hard style cheeses are a breeze to master. But, because these projects can’t be processed at the same time due to different parameters required, it’s common to stack one Home Locker on top of another for extra versatility.

The SL520 Pro Edition:

The Steak Locker Pro Edition dry age fridge is designed to allow for the same outcomes from the Home Locker but the 350-pound capacity provides ample room for large quantities. This is the world’s first smart commercial Dry Aging Fridge developed for the professional Chef, Restaurateur, Butcher, Farmer, Artisan food supplier or passionate Enthusiast. It will be the centerpiece of any new profitable dry age steak program.

The SL100 Studio Edition:

We also have a Steak Locker Studio Edition which is designed to peak new interests in the dry aging experiences. It’s small enough to fit into any space while allowing to create small batch dry aging beef projects. The Studio can safely hold 45-pounds of your favorite premium cuts and deliver you savings of up to 75% of the standard dry aging cost at your local restaurant or butcher.

4 Top Tips To Master This Specialty

When it comes to dry aging, the process is known for being high risk as it relies heavily on the perfect temperature and humidity levels to get the best results. This is one of the reasons why dry aging is seen as a speciality , often only sold in high end restaurants and butcher shops. Today we share some of our top dry aging tips and tricks to help you get the most out of your dry aging at home.

Dry aging tip No.1 Cuts of beef

Only dry age a whole muscle sub-primal
If possible, only dry age bone in cuts of beef
For most cuts, use lower humidity like 65-70% for the first half of the process and higher humidity like 68-72% for the second half.

Dry aging tip No.2 Less is more

Remember the phrase ‘less is more’. This goes for seasoning your dry aged meats. Our top dry aging tips are to use salt, pepper, and a quick squeeze of lemon after cooking. This is because dry aging naturally amplifies the flavors in your meat. If you add too much seasoning, you can overpower the existing flavor which makes the whole process of dry aging practically pointless.
Try to keep things simple, no need to marinate, salt or butter The point is to enjoy the naturally enhanced flavor.
Condiments: do not use ketchup.
If you do decide to marinate your dry aged meat or you fancy adding a complimentary sauce to your dish, we’ve got you covered.

Dry aging tip No.3 Trust the process

Ensure proper equipment; always use a safety glove, a sharp 12-inch butcher knife and small bone saw.
There are different meat selections; Prime, Choice, Select. Then the non-graded meat selections; Grass-fed, Black Angus, Pork, Lamb, Poultry & Fish. The non-graded selections have different dry aging times and have a different intramuscular fat content that does not need as long of an aging time. For example, a duck only needs to be aged for a few days and dry aged pork must leave the skin and fat cap in tacked.
When the dried pellicle of the beef has been removed and trimmed after the dry age process, it can be placed in a saucepan to render the fat to make beef tallow for use just like bacon fat.
Near the bones and in the fat are where the highest flavor content is found.
Dry aged products cook in half the time, taking its internal temperature often is key and stop the cooking process 5 degrees early to let it rest and cook the remaining time off heat by tenting with aluminum.

Dry aging tip No.4 use Steak Locker

Ensure that the product going into the Steak Locker has been patted dry with a paper towel and any hanging bits should be removed prior to the aging process.
The forced fan air created inside the Steak Locker is key to forming the perfect pellicle on the sub-primal cut of beef.
Making sure your dry aging fridge is carefully cleaned and maintained is crucial in ensuring the smooth running of your fridge. It also means you will get the best results each and every time.

Make The Best Steak. Everytime

There are five components required to dry age meat properly; humidity, temperature, germicidal light, fan forced air and time.

Creating humidity within a meet ager fridge such as the steak locker is a variable in that fresh meat will create more humidity at the beginning of the dry age process and increasing it towards the end of the process will keep the muscle from drying out too much.

Another variable of humidity is the amount of meat inside the locker, the Home Edition has a 60-pound capacity, and three 20-pound sub-primal cuts would fit comfortably without touching each other. Just remember that this will create more humidity within the locker and the front panel may be set to 65% for the first half of a 45-day process then bumped up to 70% for the second half.

The front panel on the steak locker should be set to 35 degrees and 70% humidity. There are defrost cycles and the temperature and humidity will always fluctuate. If temperature stays between 34-41 degrees and humidity stays between 60-80% there is a safe dry aging environment. A fresh product in the meat ager fridge will create more humidity than one that has been in there for more than two weeks.

Ultraviolet light is a type of electromagnetic radiation that comes from the sun and transmitted in waves or particles at different wavelengths and frequencies. When properly utilized, this invisible form of light can safely kill germs, mold, mildew, and in some cases even some bacteria. The UV Light also turn off in the locker when the door is opened.

Fan forced air is required to disburse a consistent speed of air to have better circulation and decrease stagnate air at the same time. If the forced air is at too high of a speed, then the product inside the locker will dry out too soon. The forced air fans within the lockers are designed to turn off when the door is opened to eliminate the external air from entering and during the defrost cycle so that the evaporators can dissolve moisture.

Time is an essential component in how dry aging works because once the meat is placed into the locker, it will take time to reach the desired outcome of tenderness, texture, and flavor. Shop our collection of dry age fridges here.

Dry Age Meat At Home Taste Time Frame

The process of dry aging does not technically begin until after around 21 days, and in most cases you won't taste any signature dry age flavours until 30 days into the process.

30 days- A common choice of time for dry aging, by the 30 day mark the meat's taste and texture should have begun to develop to those typical of dry aged steak. The typical flavors of dry aged steak are umami and nutty notes.

50 days- By 45-50 days your steak should have developed much stronger flavours. These sharper flavours radiate notes of blue cheese. The fat surrounding the steak will begin to change in flavor before the rest of the meat does.

90 days- By this point a white crust should have developed around the steak protecting the meat. This crust can be described as similar to that of the rind of some cheeses. This crust will be removed before eating. At this point you can expect some really unique and funky flavors you are unlikely to have ever tasted before.

Tenderness And Flavor

If you are yet to try dry aged beef, you might be wondering why age beef in the first place. There are two main reasons for going through the dry age process, the first is tenderness and the second is flavor. The latter becomes more enhanced by the prior.

Why age beef? Tenderness

Let’s first discuss the tenderness created by the dry age process. Without dry aging, the enzymes that are naturally present within the muscle of the meat break down some of the collagen that holds the muscle fibers together. This causes the steaks to toughen while cooking.

So, why age beef? When looking at it scientifically, dry aging is very controlled decomposition, achieved through exposing untreated beef to very precise temperatures and humidity. The best way to control the bacteria levels within dry age fridges is to keep it clean and not to store other items but meat, charcuterie, or cheese.

When the meat is placed into the Steak Locker Dry Age Meat Fridge, the environment is regulated with temperature, humidity, air circulation and bacteria levels. This environment allows for the sub primal cut of beef to form the pellicle exterior. The pellicle will be removed prior to cooking, and takes approximately five days to form. From this point, the interior i.e fibers, fat, and flavor all transform. The longer you leave the beef to age in a dry age fridge, the more tender and succulent it will be.

Why age beef? Flavor

The second reason to dry age is flavor. When a steak has not been dry aged, the texture is more fibrous creating a chewy experience. A dry aged steak breaks down those fibers and creates a better mouthfeel that allows more salivation and excited taste buds. The longer a steak has been aged in a dry age fridge, the deeper the umami flavors develop. And, when a bone-in sub-primal is dry aged, rather than a boneless cut, the umami flavor is even more intensified near the bone.

When a steak is aged between 21 – 35 days there are notes of nuttiness, between 35 – 45 days the flavor increases to a mushroom likeness and from 45 – and beyond the flavor becomes pungent like a ripe blue cheese. The increase in flavor that is created with time is consistent with many fine products, like a cabernet wine, charcuterie, and aged cheeses. You can read more about what to expect throughout the dry aging timescale in one of our previous articles.

The Beginners Advice To Get Aging Properly

Dry Aging meat at home is a great way to always have restaurant quality with at home costs. One of the best ways to make the most out of your steak is by using dry age fridges. Here are some best practices and tips on how to always get quality results from your product.

It’s best to use the full 16 – 30 pounds, 6 to 12 bone-in sub-primal cut with the fat cap in tacked to dry age for a longer duration of time.
Dry age steaks will always cook faster, it’s best to use a thermometer to take the steaks to 120 degrees. Once it rests for five to ten minutes and is tented with aluminum foil, it will continue to the desired 125 degrees for medium rare.
If beef has been previously frozen, be sure to thaw it completely while wrapped in butcher paper or vacuum sealed in the regular home refrigerator prior to placing it in the Steak Locker. Blot the exterior with paper towels prior to placing it in the locker. A fresh product in the locker will create more humidity than one that has been in there for more than a few weeks.
A Bone-In cut can dry age for as long as 200 days, where a boneless cut should only dry age for less than 35 days. The bones and fat will assist to develop the desired flavor profiles of nuttiness, mushroom, or umami.
Two ways to process these larger cuts of beef: First is to dry age it to the desired length of time, butcher it up into steaks, then vacuum seal and freeze the steaks for up to six months. Or place the cut of beef into the Steak Locker, then cut off a steak or two every ten to fifteen days to experience how the flavor develops over time. With this process, it’s best to brush a thick layer of fat onto the cut side to protect it as it ages further and will not add additional waste when the remaining pellicle is removed. Any tallow or rendered fat can be used, like beef, bacon, or butter.
Always use a Steak Locker. We are committed to providing a quality product with a knowledgeable staff to assist in all dry aging projects.
Enjoy!

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