What is the biggest difference between a steak on your grill, and a steak on the broiler at the CUT Steakhouse in Beverly Hills? There are many, but one of the biggest is that Cut probably dry aged their steak for a couple weeks, which gives it a stronger, more robust flavor. And while their 1,000-degree broiler would set you back a small house, a dry age cooler is a bit more affordable – and it would look awesome in your gentleman’s kitchen.
This home gadget can be preset to maintain the proper cooling and humidity of your meat/steak to make sure the aging process is done right. It also comes with an active carbon filter and disinfection system to keep the bad bacteria at bay. This cooler is proudly built in Germany and is capable of holding up to 220 pounds of meat.
Get more details at the Dry Ager website.