Dry Age Beef Bags (Qty 1 per pack)
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 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 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)
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 Chamberless Vacuum Packer
This is the home use vacuum sealer like the Andrew James / Food saver
You will need a Vacuum strip to use these bags with home Vacuum sealer
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 air borne 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.
Dry age bags employ a specially formulated combination of polymers which create a single layer material. The bags are both moisture- and oxygen-permeable, very much like a membrane. Once sealed, in a day or two, the dry age bag form a bond with the meat surface.
Once bonded, the dry age bags provide the protection against off flavours and contamination. This property allows drying without commercial refrigeration or the need for UV lighting or humidity controls. 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 between the bag and meat.
This method does NOT pose the same risk of anaerobic bacterial growth found in other methods bagging.
The main benefits of Dry Ageing beef is the development of a complex flavour, This tenderness and improved texture results from the loss of moisture in the meat and enzyme action on the meat while it dries.