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There was a small learning curve to get it working properly, but once I figured it out, it's been everything I wanted to dry age steak in my garage, fits perfectly there
The person I spoke to about this was very knowledgeable, we got one for our first restaurant a few months back, and now will be getting a 2nd to keep up with demand.
Word got out about how we added dry aged ribeye to our menu, and now it's one of the most popular items we sell each night. Cannot recommend enough for any chefs wanting to dry age meat.
I was doing research on dry agers, and this was the first one that came up. I asked a few questions about it and ordered it, and I have loved it so far. It works great and the meat has come out amazing every time
