The Aging Lab — Beef

The most consequential thing you can do to a ribeye is give it time.

Name: Steak Locker
Price range: $

Dry aging beef is not a finishing technique. It is a transformation — enzymatic, chemical, and structural — that produces flavour compounds no heat, no seasoning, and no technique can replicate. The Beef Aging Lab is where we document what we know: the protocols, the programs, the variables, and the results.

Led by Chef Oscar Torres — Verse LA, Los Angeles

● Ribeye & Bone-In Programs ● Striploin & Tenderloin ● Prime Rib & Tomahawk ● 21 to 90+ Days

The science

What dry aging actually does.

Two things happen simultaneously inside a properly controlled aging environment. Moisture leaves — concentrating flavour and firming texture. Enzymes work — breaking down connective tissue, softening muscle fibre, and producing the complex compounds responsible for the nutty, almost funky depth that separates a dry-aged steak from everything else on the menu. The machine holds the conditions. Time does the rest.

21 Days

Pellicle begins to form. Moisture loss starts. Flavour concentration is measurable. The steak is noticeably different from fresh — more mineral, more direct. A good entry point for first programs.

35–45 Days

The sweet spot for most sub-primals. Pellicle fully set, enzymatic activity at peak, fat oxidation producing the nutty characteristics that define classic dry-aged beef. The steak Cook’s Illustrated features. The result most people are chasing.

60–90 Days

Advanced territory. Flavour becomes intensely complex — blue cheese notes, deep umami, significant concentration. Higher trim loss. Not for every cut or every palate, but for those who understand it, nothing compares.

The chef

Chef Oscar Torres
Verse LA — Los Angeles

Chef Oscar Torres operates Verse LA, one of the most respected fine-dining destinations in Los Angeles. His approach to beef aging is methodical and exacting — built on years of sourcing, aging, and cooking at the highest level. The protocols in this lab reflect what he actually uses in service, adapted for the Steak Locker environment.

The Beef Lab is a working document, not a finished guide. As programs develop and results accumulate, the protocols here will be updated to reflect what the data and the kitchen confirm.

The programs

Sub-primal programs.

Every cut ages differently. The fat cap, bone structure, connective tissue density, and starting moisture content all affect how long to run the program and what to expect at the end.

Bone-In Ribeye

28–45 Days · Recommended start

The most forgiving sub-primal for first programs. The bone insulates one side, the fat cap protects the other. Excellent flavour development at 35 days. Significant at 45.

Short Loin & Striploin

21–35 Days · Fast program

Less fat coverage than ribeye, so moisture loss is faster. Keep programs shorter or monitor trim loss carefully. Delivers a cleaner, more mineral-forward aged flavour profile.

Prime Rib & Tomahawk

35–60 Days · Showpiece program

Bone-in, heavily protected, ideal for longer programs. At 45+ days, the fat development produces an almost buttery quality underneath the aged crust.

From Cook’s Illustrated

“The results were remarkable. The Steak Locker produced consistently aged beef that rivalled what we’d expect from a professional dry-aging program.”

Cook’s Illustrated — who use Steak Locker units for their own research and development

Start your first program

The machine that makes this possible.

US Patent 11,006,657. 6,500 units in service. 3-year warranty. Ships now.

Home Edition G5 — $2,499 Professional Edition G5 — $5,999

Questions? Call Chef Claus or Chef Rick at 619-888-9108

Beef Aging Lab