Download your FREE Dry Aging Recipe Book from Steak Locker.
Why dry age steak, meat and fish? The first reason is for tenderization and the second is to concentrate the flavour. Dry Aging refines the taste and creates restaurant quality results.
From Dry Aged Tomahawk, to Burgers and Dry Aged fish, Steak Locker are sharing the fundamentals of dry aging, techniques and recipes to correctly dry age and step-by-step instructions.
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