Dry ageing beef bags employ a specially formulated combination of polymers which create a single layer material that is both moisture- and oxygen-permeable, very much like a membrane.
Fragile when first sealed, the dry ageing beef bag will form a bond with the moist proteins on the surface of the meat within the first several days.
Once bonded, it provides the protection against off flavours and contamination, allowing you to dry age in any commercial refrigeration unit without the need for UV lighting or specialised humidity control.
Although the bag itself It is not a vacuum material it is possible and preferred to Vacuum Pack the Meat inside and create a perfect bond. This method does NOT pose the same risk of anaerobic bacterial growth like in other methods.
The main benefits of Dry Ageing Beef are the mouth-watering concentrated flavour, the extreme tenderness of the finished product and the beautiful marbled appearance (especially on Sirloins and Rib-Eyes). Meat can also be smoked through the dry ageing bag.
Dimensions (Width x Length)
250 x 400
Quantity Per Pack
To use, simply follow the below steps:
- Place the meat in the bag, taking care not to contaminate the seal area. (Rolling the opening of the pouch back can help here)
- Leave about 12cm between the seal and the meat. If there is much more than this, use a smaller bag, or trim the one you have.
- Place in the vac packer, and draw a light vacuum
- If you are using a chamber less vacuum packer, place a Vacuum Strip (DABSTRIPS ) inside the pouch, across where the seal will be, i.e. it will be trapped in the seal.
- Check the seal is good, and there are no leaks
- Place the packed meat on a rack in a well ventilated fridge
- During the first 5 days, a bond will form between the meat and the bag. The meat will darken and look sticky.
- For beef, we suggest between 25 and 30 days
- When ready, remove the meat from the bag, and trim off any fat/crust if preferred. This is for visual appeal only, it can be eaten if desired.