Dry Age Beef Bags
Dry aging 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 aging 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 specialized humidity control. Although the bag itself 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 Aging 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)
We now have a range of sizes available
which you can order. Other sizes are available on request.
HOW TO USE:
For usage instructions on how to use these Dry Age Beef Bags - see pdf links below:
GUIDE: How To Use Dry Age Beef Bags Using a Chamber Vacuum Packer
GUIDE: How To Use Dry Age Beef Bags Using a Chamberless Vacuum Packer
If you are using a Chamberless Vacuum Packer, then you will need: Vacuum Strips For Dry Age Bags (10 Per Pack) - Product Code: DABSTRIPS