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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 proteins on the surface of the meat within the first several days.

Once bonded, it provides 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 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 as 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)


For usage instructions on how to use these Dry Age Beef Bags - see the pdf links below:

GUIDE: How To Use Dry Age Beef Bags Using a Chamberless Vacuum Packer

This is the home-use vacuum sealer like the Andrew James / Food saver

Each Dry Age Beef Bag comes with one vacuum strip so that it is ready to use.

More vacuum strips are available.

GUIDE: How To Use Dry Age Beef Bags Using a Chamber Vacuum Packer

This is the bigger machine butchers use

These unique dry-age joint bags are a revolution in the charcuterie industry. Dry ageing meat can be hit-and-miss with variations in temperature, humidity and air quality. These revolutionary bags eliminate all the guesswork from dry ageing.  It’s possible to dry age your meat in the safety of a fridge.  These bags protect the meat from airborne bacteria and other nasties that can lead to spoilage and waste.

Using these dry-age joint bags also means that you will increase your yield from whatever meat you are drying, as there will be little or no case-hardening or external spoilage that requires cutting away first.

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