WORLD'S FIRST IN-HOME DRY AGING STEAK FRIDGE
We are a young startup company in San Diego developing the very first commercially available fridge that professionally and safely dry ages prime cuts of beef in your home.
Steaklocker is combining the best of old world dry aging techniques with sophisticated modern technology allowing the consumer to control the process and save at least 50%-70% on current retail dry age steak prices.
Here is what the press says about Steaklocker:
Please click on the images to view press files....
Currently US$ prices for dry age steaks range from $ 30 to $ 50 per pound. You can purchase Choice or Prime sub primal cuts from your favorite butcher for say $10.00 to $14.00 per pound. Savings of at least 50%.
In the past, you were not able to professionally and safely dry age your own steaks. Until NOW, we bring a brand new perspective to your home (or even small commercial property) grilling with the best dry aged steaks completely under your control. Now the joy of grilling your own dry age steaks is a reality with this truly unique home dry age steaklocker.
That's how easy it is...
Step one: buy your favorite sub primal cut from your favorite butcher. Best results are assured with bone-in sub primal like Ribeye and Sirloin or a combination of those two.
Step two: place it in the fridge.
That's it. Let it rest (dry age) for at least 21 days or longer depending on your desired flavor profile, then cut yourself your own individual steaks.
MODERN TECHNOLOGY PAIRED WITH OLD WORLD TECHNIQUES
Steaklocker's first production line run is offered in a standard 34 inch cabinet size, about the size of a small wine cooler .
Steaklocker Dry Age Steak Fridge (Prototype)
Steaklocker Dry Age Steak Fridge (Prototype)
Steaklocker is developing a state of the art digital hygrometer controller (patent pending) allowing you to adjust the recommended settings to vary the flavor and tenderness of the meat.
IMP Sensor Schematic
We are developing our own smart app (IOS & Android) specifically for the dry age fridge. The primary application is the real-time digital sensor and controller (patent pending) that provides you with instant feedback on the critical temperature and humidity operations of the fridge.
Bluetooth ® enabled
Steaklocker's Hygrometer Sensor & Controller Schematic
This sensor is bluetooth enabled and once linked up through the IMP sensor system, integrates seamlessly into Steaklocker's own smart app. This allows you to connect in seconds using just your smartphone.
Steaklocker Smart App (IOS)
This feature will alert your smart-phone when preset values are exceeded. This nifty element will ensure you won't loose your dry age product investment if power failures or other emergencies occur.
Additional smart app features such as provenance information, complete step by step dry aging operational instructions, nutritional and caloric information for major recipes, top 100 dry age beef supplying farms and top 100 best steakhouses will all be available to ensure you have the very best Steaklocker experience. A 1-800 rapid customer service help number will also be provided.
SOFTWARE DEVELOPMENT KIT (SDK)
Steaklocker's smart app is planning to be as open as possible. It generates streams of data that can be used or stored and applied in many different ways. We will develop more connected speciality refrigeration and other devices for niche markets. In order to take advantage of the talent out in the market, we want to enable suitably interested people to develop software and hardware solutions that will work with as many device as possible.
Future Development Pipeline
New development option such as a live optic feed, sensor driven grilling thermometers and many other features are in development and are estimated for release in future months.
Other Design Features
We have designed our dry age fridge based on our commercial success with steakhouse dry age environments. We have designed a unique modular hygrometer controller (patent pending) that is completely independent of the internal display sensor to ensure that internal humidity is achieved at optimal levels. Another first in dry aging technology.
Latest Modular Humidity Controller
Steaklocker has other optional features such as Himalayan Salt Blocks and Special Herb and Spice Silk Pouches that deliver additional flavor, taste and intensify the natural beef aroma.
250m years in the making - Himalyan Salt Blocks
Beautiful designs includes a sleek UV resistant stainless steel, UV protected tempered glass door and modern luxurious chrome handle bars.
The inside is enveloped with food grade black embossed aluminum with 2 removable extending chrome shelves for the dry age product. Hanging the cuts from the upper shelf is also possible with this design.
Steaklocker's aesthetics are designed to co-ordinate with all of your other appliances or can be installed as an eye catching display case in your kitchen or courtyard BBQ area.
- 750 BTU powerful compressor
- Fan Forced air flow
- Precise Temperature range - 33F to 68F
- Smart Application Sensor Control - Bluetooth enabled
- Fiberglass/Metal exterior with embossed black aluminum interior
- 2 pane glass UV protected stainless steel door
- Digital temperature and humidity display
- Active carbon odor filter (replaceable)
- Standard Cabinet Size
- 2 full extension adjustable and removable chrome wire shelves
- 65 lbs. dry aging product capacity
- Interior germicidal sterilization lamps
- Self closing door with lock
- 37dba sound rating
What is Dry Aging
Dry aging does for red meat what cave aging does for cheese or cellaring for Bordeaux – it improves the taste greatly with time. In addition, it will tenderize the meat after approximately 18 - 21 days depending on the animal.
FIRST DAY RIBEYE
The short story is this : Dry aging meat is the traditional way of creating superbly tender meat by letting naturally occurring enzymes slowly tenderize the meat.
12 Day Ribeye
Assuming the right conditions, it takes between 16 to 21 days for the process to come to fruition. After 21 days, the meat will not get more tender but will with additional time, anything to 70+ days, become more flavorful.
21 Day Ribeye
Generally, the longer it ages past 21 days, the more it develops flavor to a more nutty taste. Naturally, it all depends on the type of animal, type of muscle you dry aging, USDA grade, the size of the cut, age and prior welfare of the animal.
45 DAY RIBEYE
Dry aging meat is almost always done in sub primal cuts of meat due to the better yield and tenderness as well as flavor. Sub primal cuts are section of beef that are left on the bone and have the majority of their fat covers still intact.
This is important as you want this protection over the muscle tissue as over time the controlled air cooled environment will remove moisture from the cut. It also plays a role in the type of cuts you choose. The are generally limited to the rib, short loin and sirloin sub primal cuts.
The reason to leave the bones on the meat is that when it continues to go through the dry aging process it will pull away from the bone. If there are no bones, the “pulling” will result in higher non usable product. It also has the strongest nutty flavor near the bone.
Some people dry age steaks inside their regular fridge. This is not recommended (in fact, it is illegal in a commercial environment) as the environment in your fridge is not suitable for dry aging. Even popular dry bag short term dry aging can be dangerous. In the main this is due to the high humidity and highly fluctuating temperature in your household fridge that promotes bacterial growth which in turn can cause foodbourne illnesses and ruin your meat. In addition to high humidity, it lacks a germicidal inhibitor such a Spectrum UVC lamp.
UVC Bacterial Light in Steaklocker Fridge
These lamps are vital to kill bacteria that are present on the meat and inside the fridge. In fact, every feature of our Steaklocker, such as the continuous fan forced air flow and constant low temperature are critical to the safe dry aging process. Other devices such as dry aging bags, that promote short term dry aging, are not safe due to the lack of the above mentioned features. You should not gamble with ecoli and other bacterial based food bourne illnesses.
So, this is very important, do not put your own safety or that of your friends or family at risk.
AN INSPIRATION OF STEAKLOVERS
It all started In 2010, Nadia Bruno was the Marketing Manager of the team that built the first steakhouse in the midwest featuring an integrated dry age steak glass display fridge. Guests were greeted by a rare, artful glimpse into the beef aging process uniquely showcased upon entrance in a dry aged cooling room lined with Himalyan salt blocks intended to intensify beef flavors.
Our most admired midwest steakhouse
Integrating the display fridge into the overall design of the restaurant was as a novel way to bring the pride of the chefs visually closer to the guests. Now the primal sections of dry age steaks were center stage, surrounded by glass, on the restaurant’s main display wall. Needless to state, the dry age steak product became an instant best seller and won multiple awards for this restaurant
This provided the inspiration for the development of a domestic version of the same eye catching product display. We became obsessed to bring this product to every steak lover's home and backyard BBQ grill. After much research, we realized that there was no ready and functional domestic dry age steak fridge available in the market. Taking the initiative, Nadia and the team went on to develop the Steaklocker unit from conception to reality.
Forward to 2013. After many rough concept prototypes, the first domestically developed Steaklocker fridge became a reality in December 2013.
early stage design manipulations
late stage design manipulations
clear cut detail designs
first 3 d model
Late Stage (Mark 6) Prototype
Latest Prototype Animated
In December last year, I (Nadia Bruno) decided to take the plunge and make Steaklocker a reality. I became the founder of the startup company ( Bruno Investments LLC) that is taking Steaklocker to market. Our team consist of chefs, professional restaurant managers, marketing gurus, incredibly smart engineers and a steady (occasionally frustrating) brilliant financial mind.
Chef Batali getting into mischief with our Chefs (2003)
The team is currently finalizing design, development, manufacturing and distribution of the 2014 Steaklocker dry age fridge. We are a diverse team of professionals and have succeeded (and made the occasional mistake) in many facets of business enterprises. Feel free to look us up on Facebook/steaklocker, Twitter/steaklocker, Pintrest/steaklocker or LinkedIn etc. Here is my team....
MEET THE TEAM
Nadia is the founder and managing member of Steaklocker. Nadia was part of the original team that build the steakhouse out of which Steaklocker was conceived. She has been a Marketing and Sales executive for 5 years with an award winning multi unit restaurant group before taking the lead position in the Steaklocker development. She has considerable experience in services and commodity marketing after spending 8 years with the Fox Television Network. Nadia earned her Bachelor of Arts in Communication and Journalism (2000) from Fontbonne University in St Louis.
David is a lifelong engineer. Having worked with GE for 18 years in multiple engineering and sales functions, he became a partner in a heavy engineering firm in 2002 with emphasis of maintaining steam turbines and other power plant equipment. David has been in the Power Generation field for over 30 years, Servicing Nuclear Power Plants as well as Coal and Gas fired Utility clients. David is our never tiring partner in the engineering area of Steaklocker. David is an alumni of Georgia Tech and maintains offices in Atlanta and in St Louis.
Joel showing off with Wolfgang Puck
Joel is a serial entrepreneur in the startup game. He has just completed his 3rd startup buyout in the field of medical device technology. Joel was an early supporter and contributor of the concept and will direct our new sales and marketing channels. Joel earned a Bachelor of Science in Financial Management from the University of Missouri.
Susan is our specialist in business Start-Ups and Business Writing. Susan is dedicated to documenting and conveying the vision and mission of Steaklocker with precision and clarity. Susan's Accounting background has helped develop her talent of understanding the market, making realistic projections, and organizing data for the investors circle.
Other Team Partners
Facty Liu (President)
Zhongshan Yehos Electric Appliance Co.,Ltd, China
Teddy Yang (VP Operations)
Zhongshan Yehos Electric Appliance Co.,Ltd, China
Charles Strong, Resident Chef, San Francisco, CA.
Burt Kuvalic, Farm to Fork - Butcher, S - Levelbrook Farms, NH.
Production Crew - Bob Hoffmann Audio Visuals, San Diego, CA.
Smart App Programmers, Pete, John, LI yang, Heidi, San Diego, CA.
Our development and production timeline June 2014
HERE IS WHERE WE ARE
In early May we received our final prototype. We have successfully trialled dry age meat for the last 3 years and gone through 6 prototypes. Most of the hard engineering issues have been solved.
We have secured manufacturing contracts for this model and future larger industrial and commercial fridges with our partners in Zhongshan. This short video introduces our manufacturing partners.
Our logistics partners are DHL International Logistics. You may know that DHL is one of the largest international logistics operations but more importantly they are the most preferred in co-operation in Asia.
We are presently looking for distribution facilities in the Long Beach area. Our fridges will be shipped to the Port of Long Beach.
Our sensor design is mostly complete and testing very well. We are partnering with IMP technology which is readily available and proven in many different environments.
We chose this type of sensor technology as they are very stable in low temperatures and high humidity. Some of the latest Arduino and Raspberry PI sensor developments do not function reliably under high humidity.
Our smartphone applications are in process. Our programming team are hard at work. The only issue is that with every review of the program we seem to add flexibility and additional features. It will turn out better than we originally anticipated.
Staffing. We are starting with a great development team and will transition in August 2014 to a more operational team. We have extensive management experience already but need logistics experience. We are well on our way.
Risks and Challenges:
Design. We have the most recent and almost final prototype in the office now. We would like to change a small number of cosmetic issues but they are not of a critical or impeding nature. Our experience goes back to 2010 when it took us almost 12 months to design and build our first commercial Steaklocker for the restaurant.
Sensor and Smart Application Technology. We have partnered with IMP technologies for our sensor and link up to the internet router. This modular technology is used in many other environments and is completely stable at low temperatures as well as high humidity. Although the app is not fully operational yet, we don't expect major obstacles.
Serial production: Our manufacturing partners in Zhongshan have for the last 30 years produced high quality refrigeration for the world's largest consumer companies. Two of our engineers have been to the factory twice and reviewed with local engineers and management the required tooling, production, line set-up and engineering process. We are confident.
Supply Chain & Logistics: Machine parts: We have done more than 18 months of closed beta testing on all crucial parts. We identified all critical parts of our fridge and either replaced or redesigned them.
Suppliers: We have partnered with experienced, capable and innovative suppliers for engineering, design, technology and logistics to ensure best quality and high durability of all our products
Our team has experience with almost all aspects of this project. We do not have experience in the logistics field. DHL has assured us that our shipping from China will be secure barring acts of god. DHL has the most experience of all the logistics companies in Asia.
We do not have significant experience in the field of operating a distribution channel for costumer goods. We need to hire suitable executives with this experience. We are confident that this can be achieved.
Our team is missing a Warehouse / Logistics executive. Again, another position to be filled with a suitably experienced executive.
Maintenance and Repair: We are currently in negotiation with a nationwide maintenance and repair firm to ensure on site fixes if possible. Some areas in the US may not have this type of coverage. We are working to find a solution.
Legal: We are currently working with an IP professional legal group. We have filed a patent for some aspects of the product but have not yet been granted. It is still pending. Our lawyers are confident that we will have at least a utility patent on our modular technology.
All the partners are experienced executives in our own fields. We are confident this project will be successful.
Now it is up to you to support this world first....Thank You..
For all your steaklovers, we need your help to finish this project. We have suppliers waiting to manufacture as well as our local engineering partners to finalise the electronics and wireless applications needed for this WORLD'S FIRST IN-HOME DRY AGING FRIDGE.
Thank you for your support and happy grilling.
Himalayan Salt Blocks - 250 Million years old
Butcher's Apron Black
Steaklocker's Chopping Board
Ladies Chef's Jacket
Gentleman Chef's Jacket
Steaklocker Dry Age Steak Fridge (Prototype)