DryAgingBags™ | The Best Way To Dry Age Meat At Home

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THE EASIEST WAY TO DRY AGE MEAT AT HOME

Our award-winning bags are sold in over 50 countries

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Unique breathable membrane

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Moisture out, flavor in

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Process - SAFELY AND EASILY

Choose Your 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 Bag

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.

Moisture Evaporates

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.

Change In 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.

Shave The Rind

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!

Prepare To Enjoy!

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.