Great beef starts long before it reaches your kitchen. What happens next is up to you. Dry aging is the oldest technique in cooking and the least accessible — because it demands an environment held in precision for weeks. Steak Locker is the machine that holds it, and the only one that tells you it’s holding.
Financing available — from approx. $84/month · 3-year warranty · Free shipping
The real difference
Everyone else sells you a cabinet. We built a system.
Any refrigeration company can hold a temperature. No one else built the cabinet, the cloud, and your phone as one smart connected, patented system — so ours tells you everything, and lets you change it from anywhere. Two things separate it from every box on the market.
The coil that pulls moisture out of the air is the coil that puts it back. The G5 flash-heats the frost off its own evaporator and returns that water to the cabinet — continuously. No tray. Nothing to refill.
8,500 units and ten years of real aging data across hundreds of thousands of cycles — the dataset the G5’s predictive intelligence runs on. A rival can copy the hardware. No one can copy ten years of data they never collected.
The most advanced dry aging platform in the world — and it’s American. Not the biggest cabinet — the only one that knows what it’s doing and tells you. The Germans and Italians build good boxes. None of them built a patented network.
The G5 Smart App
Run the whole locker from your hand.
Live telemetry and full control of every parameter — temperature, humidity, airflow, UV — in real time, from anywhere. Built on a US-patented architecture no other dry aging system has.
Swipe to explore →
The transformation
What happens inside the cabinet.
This isn’t aging a steak in the back of a fridge. It’s a US-patented microclimate — temperature, humidity, UV, and airflow working in continuous balance for weeks. The machine doesn’t approximate the conditions. It holds them.
Day 1 — Seal the environment
A whole sub-primal enters the cabinet. Temperature locks at 36–38°F. UV sterilises the chamber. The fan begins its continuous sweep. Nothing is left to ambient chance.
Day 21 — Concentration
Moisture leaves the muscle. Enzymes break down connective tissue. Flavour compounds — nutty, funky, profoundly beefy — concentrate in what remains. You watch every degree of it from your phone.
Day 35 — The result
Trim the pellicle. Dense. Nutty. Unmistakably beefy. This is the result Cook’s Illustrated featured — they run their own Steak Locker units for research and development.
Read the full beef aging protocols — temperature, humidity, timing, and yield →
The machines
Three lockers. One uncompromised standard.
Every Steak Locker runs the same precision-controlled environment — patented humidity management, 304 stainless steel, UV sterilisation. Home and Pro are monitored and controlled from anywhere through the built-in G5 Smart App; Studio brings the same core environment to a single-zone countertop, with the legacy G4 monitoring system available separately. Choose by how much you want to age at once — the build and the results are the same across all three.
Countertop
Studio
The compact, single-zone countertop Steak Locker — the entry point into controlled dry aging. Smaller footprint, same obsessive build. Not a compromise on craft.
The New Standard
Home Edition G5
Embedded Wi-Fi, reengineered control board, and the G5 Smart App. 65 lb capacity, patented humidity management. A decade of refinement in a machine that ships ready to run.
Professional & High-Volume
Professional Edition G5
6’ floor-standing. 350 lb · 20 cu. ft. · up to 7 shelves. Humidity held to 98% by evaporator moisture recovery — nothing to refill, nothing to run dry mid-program.
US Patent 11,006,657. Final assembly in the USA — control board, firmware, telemetry and quality control. Cabinet and select components imported. More on how they’re built →
The Aging Lab
Beef is where most people start.
It isn’t where it ends.
A controlled aging environment transforms far more than steak. The Aging Lab is where each protein category is documented — real protocols, real numbers, and the failure modes nobody else publishes. One cabinet spans the whole range — 34°F protein programs up to 72°F curing and charcuterie chambers — which is why all six run in the same box.
Beef
21–90 days. Temperature, humidity, and yield by cut. Ribeye, striploin, prime rib. Led by Chef Oscar Torres, Verse LA.
Read the protocols →Fish
Days 3–14. Deeper umami, silken texture. The counterintuitive one. Led by Chef Davin Waite.
Enter the lab →Duck & Poultry
Whole-bird and magret programs — aged duck, squab, and game birds. Skin that renders to glass, breast that deepens. Led by Chef Jay Fernell, Three Three Seven.
Enter the lab →Pork & Game
Pork rack, venison, and wild boar. Shorter programs, tighter margins, the same controlled environment. Led by Chef John Comerford.
Enter the lab →Cheese
Cave-style affinage — hard, alpine, washed-rind, and blue. The one program where the UV comes off. Led by Chef Travis, The Plot.
Enter the lab →Charcuterie
Dry curing done right — coppa, bresaola, salami. The chamber that holds the cure steady for months. Led by Chef Claus Schmitz.
Enter the lab →From the Lab
Field notes, protocols,
and the occasional obsession.
Everything we learn from ten years and thousands of aging cycles — written down. Start here.
Dry Aged Beef 101
Where every home program should start — temperature, humidity, time, and what actually happens inside the muscle.
Read →Dry Aged Fish
Colder than beef, faster, and far less forgiving — how controlled time concentrates umami and firms the flesh of tuna, kingfish, and snapper.
Read →Dry Aged Poultry
Duck, squab, and the holiday bird aged instead of brined — skin that renders to glass and breast that deepens toward game.
Read →Dry Aged Pork
Pork rack, venison, and wild boar — shorter programs and tighter margins, run in the same controlled cabinet.
Read →The Cheese Program
Cave-style affinage in the same cabinet — hard, alpine, washed-rind, and blue. The one program where the UV comes off.
Read →The Curing Chamber
Coppa, bresaola, salami — holding temperature and humidity steady for the weeks and months a proper cure demands.
Read →Speak to a real person — or a chef
Chef Claus Schmitz.
The inventor. Your call.
I designed the first smart dry aging system in 2015 in my kitchen. Patented it. Spent a decade refining it with chefs, butchers, and serious home cooks. 8,500 units sold since then. I still answer the phone.
If you’re thinking about buying one, call me first. I’ll tell you exactly which unit makes sense for what you’re aging, where you’re putting it, and what you should realistically expect from your first program.
Prefer to type? Use the chat on this page. It reaches the same team and nothing falls through the cracks.
Countertop
Studio
$1,799 or ~$61/mo
| Dimensions | 34.44″ H × 15.55″ W × 21.45″ D |
|---|---|
| Capacity | 30 lbs (14 kg) |
| Usable volume | 78 L / 2.65 cu. ft. |
| Temperature zones | One |
| Temperature range | 34°F – 50°F |
| Materials | 304 stainless steel |
| Rated voltage | 110–120V US / 220–240V EU |
| Rated power | 150 W |
| Warranty | 1 year parts & labour (incl. compressor) |
The New Standard
Home Edition G5
$2,499 or ~$84/mo
| Dimensions | 32.28″ H × 23.42″ W × 22.56″ D |
|---|---|
| Capacity | 65 lbs · 4.2 cu. ft. |
| Temperature range | 34°F – 72°F |
| Humidity | Up to 98% RH |
| Certification | NSF Category 7 |
| Materials | 304 anti-microbial stainless steel |
| Rated voltage | 110–120V / 220–240V EU |
| Rated power | 100 W |
| Warranty | 3 years parts & labour |
Professional & High-Volume
Professional Edition G5
$5,999 or ~$203/mo
| Dimensions | 73.43″ H × 23.43″ W × 26.77″ D |
|---|---|
| Capacity | 350 lbs · 20 cu. ft. |
| Shelves | Up to 7 adjustable |
| Temperature range | 34°F – 72°F |
| Humidity | Up to 98% RH |
| Materials | 304 anti-microbial stainless steel |
| Rated voltage | 110–120V / 220–240V EU |
| Rated power | 150 W |
| Warranty | 3 years parts & labour |
