Steak Locker Home Series
Frequently Asked Questions
1 – What is Dry Aging Meat
Dry Aging clearly explained by Professionals.
2 Minutes Video
1.1 Commercial Dry Aging Program – Menu Engineering Model
Hi my fellow Chefs, Butchers, Restaurateurs, Deli Owners and Store Champions,
Many of you have asked me to provide a simple projection sheet to estimate Dry Aging Product quantities. Here it is. It is simple and self explanatory.
Charcuterie & Steak Locker
Charcuterie & Steak Locker
YES ! you can use your Steak Locker for most types of Charcuterie production. Please remember, that your Steak Locker has been calibrated to dry age sub primal beef cuts and will not be able to do both (dry aging beef AND make charcuterie) at the same time. We are able to provide you with a specially designed Charcuterie Controller when you wish to use your Steak Locker for Charcuterie operations.
Please contact us for your smart application to suit charcuterie production.
Cumbraes Beef Dry-Aging
Stephen Alexander shows you the whole process of Cumbraes Beef Dry-Aging.
The Cumbrae’s tradition of farm-to- fork quality started over a decade ago when third-generation butcher Stephen Alexander first brought Cumbrae Farms’ naturally raised meats to Toronto’s food connoisseurs.
Just click here to watch the video..https://youtu.be/21mUCKuFmkg
Cumbrae’s has become Toronto’s meeting place for people who love to buy, prepare and eat great food. For leading chefs, ardent connoisseurs and families who value quality, Cumbrae’s enthusiastic staff set the standard for personal service, great cooking advice and true enjoyment of food. Steak Locker is supporting Cambrae’s vision of best quality products.
Read more about Cumbraes farm-to-fork philosophy at www.cumbraes.com
Flavor & Texture of Dry Aging Beef
This is how flavor develops when dry aging sub primal beef cuts
As beef ages, the enzymes present in the meat begin to break down the proteins into amino acids and fats, yielding a rich and savory flavor. The longer it ages, the more intense and complex the flavors become, ranging from a subtle nuttiness to bold blue cheese notes.
> 21 days – Subtle nuttiness
< 28 – 35 days, slight mushroom & umami flavors
< 45 + days, bold blue cheese notes
* credit for the above explanation has to go to EATALY…& our Culinary Collegue Mario Batali
Gordon Ramsay’s best way to cook steaks
click here to watch this clip….https://youtu.be/AmC9SmCBUj4
“I want to teach you how to cook good food at home. By stripping away all the hard graft and complexity, anyone can produce mouth-watering recipes. Put simply, I’m going to show you how to cook yourself into a better cook.”
How do I Manually Adjust the Temperature?
How do I Toggle the UV Light?
How Long Should Steak Be Dry Aged? By Eater.com
Here is one of the few good and professional presentations for the home cook on dry aging beef.
click here to watch the clip..https://youtu.be/JeWauZQcv2U
Published on Jul 29, 2016
This week on The Meat Show, host and professional carnivore Nick Solares heads to Knife, chef John Tesar’s upscale Dallas steakhouse, to sample dry aged steak. The twist? Each of the five cuts he tastes were aged an increasing number of days, from 45 (already nearly double the standard for dry-aging) to a supremely funky 420.
How to cook the perfect Steak by Chef Mike Ward
How To Cook A Perfect Steak…
(Please remember that your dry age steak will cook up to 50% faster than non dry age steaks)
– Always let your meat reach room temperature. This assures it will cook evenly.
– If cooking in 2 stages (grilling then oven) be sure to start with a hot pan, AND pre-heat your oven to 450. It may seem very hot, and it is. You don’t want to steam the meat, you want to roast it.
– Be generous with your salt and pepper, the meat can take it.
– Only turn the meat over once, this again helps with even cooking. And NEVER squeeze the steak down on the pan, this doesn’t cook it quicker, it does however release all that beautiful juice.
– Sear approx. 90 seconds per side then slide into your pre-heated oven. To reach medium with a 1 inch thick steak you’ll roast it for around 5 minutes.
– ALWAYS let your meat rest for 5 minutes. It wont get cold, don’t worry about that. By resting the juices redistribute throughout the steak giving it that gorgeous even pink shade that steak restaurants create so well.
– Trim both the tenderloin and sirloin off the bone. Slice in 3rd of an inch pieces. Enjoy on its own or with a dollop of your favourite mustard!
All international air shipping prices are to your nearest international airport.
We will ship to select destinations only. Not all countries are part of our shipping availability. If your country is not selected, please email us firstname.lastname@example.org for an individual proposal.
We ship our Steak Lockers with Pilot Freight Services. Due to the nature of the item, we ship your Steak Locker from our San Diego location to your nearest International Airport. Pilot will provide you with a unique tracking number for your shipment and will contact you when the shipment is ready for pick up at your destination. You then will be able to pick your Steak Locker from the Airport/Customs and pay any possible local fees. We are unable to ship past customs control at this time. The unit will weigh 135 lb. and measure 26X26X40 inches on a secure pallet packaging in size (26X26), full Insurance, 12 months full warranty and International Customs documents.
Monitoring your Steaklockers on the Web
You can monitor as many accounts as you like on your own web account site. Just sign in with your account name and password and link multiple accounts to your page. Great for multiple units in different locations. Only from ELA & Steaklocker
Returns and Exchanges
Steak Locker accepts returns (with the exception of Crowdfunding Backers – Kickstarter and Indiegogo) for items within the first 30 days of receiving your product. You may return it for a prompt merchandise exchange, credit, or refund within 30 days of receiving your order as long as all merchandise is returned in new condition (unused and in original factory condition), with all original boxes (including all packaging materials), documentation, instructions, and accessories. All returns are subject to our inspection and approval. Personalized and custom items, and shipping and handling charges are non-refundable, and return shipping charges are the sole responsibility of the purchaser.
To return and item for a refund or exchange, simply contact our Customer Service Department to initiate a return. You may call us during service business hours at 1-619-363-2830 or email us at email@example.com. Once you obtain your return instructions, you have 15 days in which to get the product back to us. You are responsible for arranging the return shipment of the product. We reserve the right to deny a full refund of the purchase price if the product is not returned in this manner. Items that are returned incur a 15% restocking fee. If damaged or without proper packaging materials the fee will rise to 30%. For all returns and cancellations that “shipped free” a shipping charge equal to the cost of the round trip of the shipment will be withheld from the refund. It is important to save all packaging and not destroy boxes in case of a return.
Please Note: For all damage, wrong items, missing items or defects, please contact customer service right away for return or replacement instructions.
Specification Sheet – Steak Locker Home Edition Series III (US and EU versions)
We have placed our simple spec sheet for your information below:(these specifications may change as part of our continuous development program)
|Item||Steaklocker Home Edition SL-150 US /EU|
|Useable Volume||up to: 150 (L) 5.44 CF|
|Installation Type||Free Standing / Built In|
|Number of Shelves||2 – Chrome Food Grade Adjustable|
|Temperature Range||33°F – 72°F|
|Ambient Temperature||28°F – 100.4°F|
|Warranty||1 year on Parts & Labor including the compressor|
|Ratings||UL, GS, ETL, CB, ROHS, CE, NSF, ISO9001|
|Steaklocker SL-150 US/EU||32.28” H X 23.43” W X 22.56”D|
|Gross Shipping Weight||Approx: 130 LBSn – 55KG .
595-573-820 mm Pack dimensions
Shipped on a 30X30 small palette.
|Net Weight||Approx: 110 LBS.|
|Inside Envelope Dimensions||TBA|
|Shelves||Chrome Shelving (food grade) adjustable|
|Temperature Control||Digital Control Panel|
|Hygrometer – Controller||Internal Humidity Actuator, Digital Hygrometer controller powered by SL Smart App|
|Germicidal Light||Irridium Bacterial Growth and UV Prevention Light|
|Glass Door||UV Tinted, Dual Pane, Low E- De-mist|
|Reversible Door Swing||No|
|Rated Voltage||110V-120V US Standard / 220V-240V EU Standard|
|Frequency||60HZ US Standard – 50HZ EU Standard|
|Rated Power Input||100 Watts|
|Rated Current||1.3 Amps|
|Light Power||Max 0.5 Watts|
|Refrigerant||R600A (43 g)|
|Energy Consumption||701 kwh/year|
|Electrical Requirements||Plugs Directly into US 110 Volt outlet on a Dedicated 15 AMP line.|
|Decible Rating||38 dB(A)|
Steak Revolution …Movie – Best Steak in the World
https://youtu.be/gHoTW7vqe14Best Steak In the World
Steaklocker A Guide to Dry Aging
Steaklocker Home Edition SL150 – Dimension drawings
Please click here for your drawings of the Steaklocker Home Edition.Home EditionSL150 cutins-01Home Edition SL150 cutins -02Home Edition SL150 cutins- 03
Having trouble syncing your atomizer/controller? Follow the steps below to reset your atomizer and sync your atomizer with the Steak Locker mobile app.
1) Please note that you may have a steady blinking amber light or a quick blinking pattern of lights then no lights.
2) Open the Electric IMP app (Please download it from the app store if you do not have it)
3) Login to the Electric IMP app using:
Username = steak_locker
Password = steaklocker
4) Disconnect the power from your atomizer.
5) Tap the clear configuration button on Electric IMP
6) You will see a countdown from 3 to 1. When you see the number 1 please connect power to your sensor and lay it on your phones screen as pictured in the original setup screen of the Steak Locker app.
7) You should see the blinking amber light stop and then return.
8) Proceed to the Steak Locker app and continue setup process.
The Humidifyer or Atomizer Explained
The mister is controlled entirely by the series III controller and mister in one. Previous series used a black box controller. If you want to test that it works, just plug the USB plug into your computer (after filling it with 200ml distilled water) and it will run uninterrupted. Please ignore the push button switch, it is for future use but for now is disabled. It serves no purpose right now. We have designed the mister to only get commands from the controller when the humidity level in the fridge falls below 60%. It will then activate and add moisture to the envelope for 10 seconds. It will recalculate the humidity levels every minute and the algorithm will decide on the trend in dew to add further moisture or remain off if enough moisture has been added. We also programmed the controller to check on water levels and diagnostics once every 24 hours to ensure proper working conditions are present.
The UV Germicidal System
Ultraviolet (UV) light lamps are sometimes used in meat chillers. They differ physically from fluorescent lamps in that they do not contain phosphor and are constructed with a special type of glass to permit maximum emission of ultraviolet energy. The lamps in your Steaklocker are of the kind that emit the necessary UV spectrum and should last at least 8000 hours. You can easily lengthen the life of your bulbs by switching the light off when dry aging is complete. When producing charcuterie, ensure your UV light is switched off as it will prevent the useful bacteria growth needed when making salamis and assorted other items. The link below provides more technical data on our approach.
The Water Reservoir – Handling
WARNING: DO NOT PULL OUT THE RESERVOIR DRAW PAST THE ORANGE FILTER AS IT IS TRICKY TO SLIDE BACK.
SL150 & SL520 – please pull back the reservoir to the orange filter. Unwrap the filter from its plastic cover and replace in slot. Fill the reservoir approximately half way up the drawer. Use regular water.
Trimming Steaks from Sub Primal
Here is our new video from our Chef and Co-Founder Claus Schmitz on how to trim large #107
7 Rib Roast into steaks with lots of tips and safety features…It will take approx. 9 minutes to view
Intelligent & Smart Mobile Applications
Protect your investments with real-time data on temperature, humidity and inventory. Our app makes it easy for you to stay in control right from your smart phone, watch or tablet.