The Beef Box works by replicating a professional dry aging environment inside your home fridge. This is accomplished by creating the necessary conditions that dry aging needs:
• Controlled humidity
• Regulated temperature
• Adequate airflow
• Time
The humidity is controlled by a proprietary control system utilizing a fan and slider mechanism. The fan will maintain the optimal dry aging environment while the slider will adjust the set point. There is conflicting evidence on the perfect humidity level needed however most experts lie within a range of 60-80% relative humidity. The beef box is designed to maintain this range throughout the aging process. The temperature is displayed on the LED display. This allows the user to adjust the refrigerator thermostat in order to achieve the desired temperature range of 35-38°F. The necessary airflow is controlled with the intake fan. The airflow has been verified to meet the optimal velocity of 15-20 ft/m over the beef surface. This aids in the drying process and helps prevent bacterial growth. Time is the one part of the process that the Beef Box cannot help solve. Unfortunately patience is the only solution here. Typical aging duration is between 14-30 days. One must wait at least 14 days for the dry-aging effect to really culminate. If possible, it is recommended to wait 21 days for the flavor profile to manifest into a unique and delicious entity. Now if one were physically able to resist the temptation and wait for 45 days then that is when one can taste what few get a chance to and that’s a flavor that is hard to explain in words alone.
