With our unique breathable membrane DryAgingBags™, we offer you the easiest, affordable and most effective method to condition your beef for that awesome juiciness, and step up your culinary expertise in the comfort of your home.
I put two pieces of ribeye in the drayage bags and vacuumed it. One was 3700gr and put for 21 days in a walk in fridge. The result was 3100gr dry aged meat. Felt solid on the outside. Taste and tenderness were great.
Other piece was 3200gr and also in drayage bag, this I put in a non ventilated fridge on a grid. After 21 days the result was 2900gr. The taste and tenderness were good.
First time using these bags. Very happy with results
I did my research on dry aging meat at home and I consistently came across these bags as a viable solution. I dry aged a ribeye and a NY strip loin, and both aged exactly as I was hoping. There was the nice "wax" shell on the outside, no mold or signs of rot, and the meat on the inside was beautiful. I will definitely be doing this again and again.
They work. I did an experiment of dry aging the same whole cut of prime rib-eye cut into four equal roasts. I aged one for 10 days, one for 20 days, one for 30 days, and one control roast that was not aged and immediately frozen. As they reached the desired age for each roast I froze them. Then the day before thanksgiving I thawed them all. Seasoned them all the same with, only salt. Cooked them all in the same Sous vide bath. Each tasted distinctively different. It’s up to each person on what they like; everyone had a different opinions on what was the “best”. Fun experience.
You can compare it to a sauce, the longer you cook it, the more intense the flavor becomes. And that's how DryAgingBags™ work. Our bags are made from an air-permeable membrane, which excludes moisture and protects the meat.
To age meat properly, you need to choose a large piece that is suitable for quick cooking methods. This makes the standard steakhouse cuts— New York strip, rib-eye steak —ideal for aging.
Seal the meat in DryAgingBag™'s unique breathable membrane technology which provides a safe environment for the meat to dry age in the fridge for 15-50 days.
The moisture evaporates from the meat, which intensifies the flavor. Natural enzymes break down connective tissue which tenderizes the meat infusing that dry aged flavor.
The change to the flavor is caused by enzymatic and bacterial action, along with the oxidation of fat. Properly dry-aged meat develops intensely beefy, nutty, almost cheese-like aromas.
After 15 to 50 days, a rough rind will have formed around the meat caused by oxidation of the fat. Shave off the mahogany-colored rind, to reveal the juicy, red, dry-aged beef!
Take the steak out of the bag and sear to perfection. Dry aged meats also keep very well when placed in a vacuum sealed bag and put away to enjoy another day.
