Steak Locker vs CharcuterieGuide

From one chef to another: great dry-aging isn't luck. It's control. Steak Locker is the companion app for your Steak Locker smart dry age fridge — trusted in home kitchens and professional ones alike. Whether you're chasing your first 30-day ribeye or running a full dry-aging program in a restaurant, it's the difference between hoping a cut turns out and knowing it will. Open the app and your whole operation is right there: temperature, humidity, and everything that's aging, at a glance. KNOW, DON'T GUESS Watch temperature and humidity in real time, around the clock. Set your targets and Steak Locker keeps watch, sending an alert the moment something drifts — so you can step in before a single cut is at risk, whether you're in the next room or across the country. SEE THE WHOLE STORY Review 24-hour, 7-day, and 30-day history for every reading. Spot trends, confirm stability, and prove consistency — the kind of record a serious program needs. TRACK EVERY CUT Log each piece with its cut, weight, and start date. Follow days elapsed and remaining, estimated yield, and progress toward target — from a single primal to a full locker. RUN ONE LOCKER OR MANY Manage multiple lockers from a single app, each with its own targets and program. Scale from one fridge at home to a row of them in a commercial kitchen without losing the thread. GUIDED FROM DAY ONE New to dry-aging? You're covered. Built-in lessons meet you exactly where you are — from your first cut to advanced charcuterie. Seasoned pros can skip straight to the controls. STEAKHOUSE QUALITY, FOR LESS Dry-age premium beef, charcuterie, cheese, and more — results that rival the best steakhouses, at a fraction of the cost of buying it finished. Built for home cooks and professional chefs, butchers, and restaurants. Steak Locker gives you the control the craft demands. Requires a Steak Locker smart dry age fridge (or Steak Locker Smart Aging Controller).

CharcuterieGuide is a reference for 24 cured meats — what each one is, how thin to slice it, how much to buy, and what to put beside it. The counter is full of names and the labels tell you nothing. This app tells you. WHAT IS INSIDE - 24 cured meats grouped by where they are made: Italy, Spain, France, Germany, Hungary, Poland, South Africa and China - Every entry carries the producer or consortium, the animal and the cut, how it is cured and for how long, how it smells and tastes, its texture and fat, what to serve beside it, its history, and the three mistakes people actually make with it - Prosciutto di Parma, jamón ibérico de bellota, culatello di Zibello, bresaola, lardo di Colonnata, 'nduja, mortadella, speck, soppressata, finocchiona, coppa, guanciale, sobrasada, saucisson, jambon de Bayonne, Schwarzwälder Schinken, lap cheong, csabai, kielbasa, biltong and more ASK THE BOARD COACH Open an entry and ask about that meat: how thin is thin enough and why, room temperature or straight from the fridge, how many grams a person, what fights with it, how to tell a good one from a cheap one at the counter. Three questions a day are free; Pro removes the limit. BOARD LOG Save a note against anything you serve — who liked it, what you put it with — and find it again next time. PRIVACY - Your notes stay on your iPhone. No account, no sign-in, no email address - No analytics SDKs, no trackers, no advertising - A coach question sends only the entry's name, its region and your question CharcuterieGuide is a food reference. Nothing in it is dietary, medical or food-safety advice; cured meats carry specific risks in pregnancy and for some conditions, and those questions belong with a doctor. Terms of Use (EULA): https://www.apple.com/legal/internet-services/itunes/dev/stdeula/