DryAgingBags™ Ribeye/Striploin (9 Pack)

I have dry aged 3 strip loins so far and I am looking forward to aging quite a few more. These bags are easy to use. I place the vaccumed bag on an X rack in my refrigerator and wait for the magic to happen. Taking the loin out 30 or more days later, trimming it to remove the dehydrated beef and then slicing and vacuum packing the steaks Is easy. And you have high end steakhouse quality steaks for a fraction of the restaurant price.

It really is a substitute for dry aging. The meat loses about 25% of its weight and acuires the distinct taste of aged steaks. Be aware, after opening the bag you have to shave the dark surface before you grill the stakes (another 10-15% is gone).

My go to for dry aging bags. Striploin up next!