re: tOT Thread

It's a dry age locker for residential use. I am a huge Foodie and love to grill. The only issue is it drives me nuts to pay +$30.00 a pound for dry aged meat when my grandfather used to do it himself for free (he was a butcher & meat cutter). So this group of people that worked for the main company that designs the dry age lockers for upper end steakhouses created a residential version. Had to have it. It is about the same size as a 50 bottle wine cellar and can hold up to 60 lbs of meat. It sets the temperature, humidity and even has a UV light to kill bacteria. So I can get prime bone-in cuts for ~$12-15.00 a pound and 60 days later save upwards of $20.00 a pound and have a steak as good if not better than what you can get in many Steakhouse.....now if I can only get a broiler that goes up to 1500 degrees Fahrenheit (kidding I have gotten my egg up to 1000 before).