Steaklocker Fridge

Looks like a well sized beer fridge to me.

I would not keep steak in the fridge - buy it and cook it.

Anything else is rubbish.

its an ap for people obsessed with knowing the temp of their butter in the fridge at all times

It's one of those expensive coolers for wine snobs, with the wine racks removed.

I age my steaks in the bottom drawer of my fridge. Works great!

People don't seem to be able to understand, that when they go to an expensive steak house for "aged" beef, they are paying storage fees.

Some people call these a "compact" or "dorm" fridge.
http://www.walmart.com/ip/Hamilton-Beach-1.7-cu-ft-Compact-Fridge-Black/23988898

Temp and humidity?

Outfit your dorm fridge with a free app.
https://play.google.com/store/apps/details?id=com.sensirion.ambientsensing&hl=en

I suspect the humidity control is just keeping the air humidity below a certain number. Most of the moisture will come from the meat itself. It is a DRY aging technique not a marination.

If I was designing this system I would have a temperature and humidity sensor operating the refrigeration cycle. When the humidity rose for whatever reason I'd run the chiller to dry things and deflect some of the waste heat back into the chamber to prevent freezing.

I like the addition of the sterilizing black light.

I'm not sure this is worth the cost but it is a niche market. Comparing this to a wine cooler or bar fridge is not a fair comparison.

Oops!http://www.kitchenaid.com/customer-service/faqs/adjusting-crisper-humidity-control-side-by-side-refrigerator/PH4506/

A regular fridge works just fine for aging beef. I've been doing it for decades.

Wanna buy a cigar humidor?
If I can't dry age my beef with a $100 bill and a trip to Walmart, it ain't worth doing.
http://www.walmart.com/search/search-ng.do?ic=16_0&Find=Find&search_query=dessicant&Find=Find&search_constraint=0

Thanks guys. I'll take all that on board. I'm not a hard core meat aficionado but I do understand refrigeration and humidity. To my eye the thing looked a bit fluffy given the information on the website.

As I said, I do not think that the price is worth it. I find it a little telling that no chef, steakhouse, food gourmet or gourmand appears to rate this expensive machine.

Hi Redfred,

I suppose there may be some merit in knowing at what humidity point your meat is 'dry'. I would have to look into that further. Perhaps a row of these in a commercial setting eg restaurant may have some validity. I can't see rotating fresh meat in with the seasoned as a viable option. Like I said, I'm not a real foodie so that would be my next stop. This came from a friend in Bangkok who is in F&B who is looking for a meat locker. I was just wondering if any of our engineering friends had any experience with this.

Don't waste your money.

We raised Black Angus beef cattle when I was a kid.

Quality beef, well fed, will taste great the day after you butcher it. It may get some better with age, but........................................................

If I wanted "dry aged" beef, I'd make some jerky.

I tend to agree with all who pooh-poohed this unit.

I don't know that much about ageing steak, but it is probably best done by vacuum-packing and regular flipping (the entrained blood,drawn by gravity through the meat, will tenderise same). Refrigeration should be in the range slightly above zero (2-5)°C so that the blood does not freeze and destroy the cell structure of the meat.

You don't need refrigeration at all to produce jerky.

Hungry now, got to go......

I do see one ideal use for this fridge - it would make a dry sausage curing fridge. Dry sausage, salami and pepperoni need a 55 degree environment with 60% humidity to correctly cure and get that desired white mold!

Ok, looking at the website I can see from the kitchen shown we are not talking about anything most people would be interested in.

In this income bracket its not about what it does or even if it actually works. it s about how much you spent on it. LOL

I can sell these folks a "special" Wine cooler for $20,000 by slapping a fancy name and some thin stainless veneer on a 99 dollar Walmart dorm fridge.

Feeling cynical today? Who me?

I hit the grocery early in the morning during the week, buy all of my beef out of the expired section, take it home, throw it into the crisper drawer until the entire thing is changing color, and either freeze it or eat it.

I can take a London Broil and get it very close to the taste and texture of a Fillet Mignon. Leave it out for a couple of hours until it reaches room temp. About halfway through, give a dry rub with Montreal seasoning, throw it on a fairly hot grill with Mesquite chips for flavor. About 4 minutes a side, max. Rest under foil for 10 minutes, and eat.

A lot of people think "aged" beef is better if it ages in a $1000 fridge, or costs 50 bucks at a steakhouse.