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 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 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)
Meat can also be smoked through the dry aging bag.
We now have 5 sizes available which you can buy via PayPal;
Please note that we currently only ship to UK addresses only.
(Prices include P&P & VAT)
Please find below instructions on how to use the Dry Age Bags with either a Chamber Vacuum Packer or a Chamberless/Desktop Vacuum Packer;
Any Size can be made to order. (Subject to minimum quantity)