http://lindyandgrundy.com
http://thelocalbutchershop.com
www.avedanos.com
www.harveysgussmeat.com
www.oliviersbutchery.com
www.huntingtonmeats.com
http://www.oliviersbutchery.com
http://www.nimanranch.com
http://www.belcampomeatco.com
http://www.estanciabeef.com
http://www.crystalrivermeats.com
https://craftbutchery.com
http://www.pinestreetmarket.com
http://thebutcherandlarder.com
www.publicanqualitymeats.com
www.gepperthsmarket.webs.com
http://www.allenbrothers.com
www.smokinggoose.com
www.porterandyork.com
http://www.goosethemarket.com
http://www.kansascitysteaks.com
http://www.creekstonefarms.com
http://www.dartagnan.com
http://the-meathook.com
www.dicksonsfarmstand.com
www.espositomeatmarket.com
http://www.nycotto.com
www.japanpremiambeef.jimdo.com
www.schallerweber.com
www.vincentsmeatmarket.com
http://www.thecannibalnyc.com
http://www.heritagefoodsusa.com
www.savenorsmarket.com/web
http://www.lacensebeef.com
http://www.lafrieda.com
http://www.greensburymarket.com
http://www.lobels.com
www.gartnersmeats.com
http://chopbutchery.com
http://www.olympicprovisions.com
http://martysmarket.com
www.prbutcher.com
www.revivalmarket.com
www.saltandtime.com
www.caputosdeli.com
www.theorganicbutcher.com
http://belmontbutchery.com
http://www.blackrivermeat.com
www.swinerymeats.com
www.billthebutcher.com
http://www.debragga.com
https://www.aglocal.com
http://www.grassfedbeef.org
http://www.eabradys.com
Where to buy sub primal cuts: USA ONLY
First: Make friends with your best butcher or meat source and order a cut as described earlier.
Ensure it is “Bone In” and a Prime or Choice sub primal.
Second: Unpack the beef and pat it dry with paper towels. Do not trim. (You may wrap the cut loosely in
a triple layer of cheesecloth – it is a little cleaner but a lot more labor intensive as you have to change
the cloth every week). Set it on the Steak Locker rack with all sides exposed to the forced air flow.
Ensure the UV (Germicidal Light) is always on while the meat is in the Steak Locker.
Third: Let the cut rest for at least 28 days or up to 75 day; the longer the beef ages, the tastier it gets.
dried areas of fat, but leave behind as much of the good fat as possible. You are now ready to grill
(cook) your dry aged steak. You can place the remainder of the primal cut back nto the Steak
Locker for additional dry aging time. Alternatively, if you do not desire additional dry aging time,
cut the entire sub primal into steaks and freeze them individually. We recommend using vaccum
sealed machine and bags to prevent freezer burn.
Loss due to the dry aged process: As your sub primal cut is dry aging, slowly dehydrating and losing
beef.
Preparation to dry age sub primals:
Preparation to cook dy aged steaks:
Depending on your choice of cut and due to the nature of the dry aging process, it is almost always preferred to cut at least
1.5 inch thick steaks.
How to cook the best steak Once you are ready to cook your steak, ensure that the meat is dry and fully trimmed of all hard
dried out layers as well as any dark areas from the dry aging process. Your dry aged steak will cook in about half the time
compared to a non-dry aged steak, mainly due to the reduced moisture within the muscle of the steak. Also, we have
found that electronic and analog thermometers can be unreliable. As most things delicate, one gets better with practice. It
is best to always undercook dry aged steaks and then, if desired, have additional cooking time. You can never un-cook a
steak but always have the opportunity to add more cooking time.
ENJOY!
12 13 w w w . s t e a k l o c k e r . c o m
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