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If you’ve ever had the good fortune of tasting dry-aged beef, then you would agree to the awesome wholeness and the remarkable flavour of these specially prepared meat categories. Dry aging is a process that not only helps the meat develop flavour, but also makes it far tenderer than it would be completely fresh.

WHAT MAKES DRY AGING BAG™ UNIQUE?

  • Dry Aging Bag™ is a scientifically synthesized, chef-tested and safe-to-use bag system based on a specially formulated breathable membrane technology.
  • Dry Aging Bag™ provides a safe medium which allows each piece of meat to develop that exceptional dry aged taste and texture that you crave.
  • Our various packages, depending on your order, comprises of standard sized dry aging bags; 10x20 in / 25x50 cm, a vacuum sealer adapter strips, and Dry Aging Time labels to keep a record of your start and target end dates.
  • Dry Aging Bag™ has been tested for factors like temperature, relative humidity, air flow, and microbiological activities involved in optimum beef dry aging process without risk of spoilage.

Why dry-aged beef tastes better?

All fresh beef is aged for at least a few days and up to several weeks to allow enzymes naturally present in the meat to break down the muscle tissue, resulting in improved texture and flavor. These days, most beef is aged in plastic shrink-wrap—a process known as wet-aging. Dry-aged beef, on the other hand, is exposed to air so dehydration can further concentrate the meat’s flavor. The meat loses weight from dehydration, and it also must be trimmed of its completely dried exterior.  

How does aging work?

Good question! First, a brief rundown on why you might want to age meat. Conventional wisdom cites three specific goals of dry-aging meat, all of which contribute toward improving its flavor or texture.

  • Moisture loss might be a major one. A dry-aged piece of beef can lose up to around 30% of its initial volume due to water loss, which concentrates its flavor. 
  • Tenderization occurs when enzymes naturally present in the meat act to break down some of the tougher muscle fibers and connective tissues. A well-aged steak should be noticeably more tender than a fresh steak. 
  • Flavor change is caused by numerous processes, including enzymatic and bacterial action, along with the oxidation of fat and other fat-like molecules. Properly dry-aged meat will develop deeply beefy, nutty, and almost cheese-like aromas
Why would I possibly want to do it at home when I can order it online or from my butcher?
  • Two reasons. First, bragging rights. How awesome is that dinner party gonna be where you tell your friends, "Like this beef? I aged it for eight weeks myself"?
  • Second, it saves you money. Lots of money. Aging meat takes time and space, and time and space cost money. This cost gets passed on to the consumer. Well-aged meat can cost anywhere from 50 to 100% more than an equivalent piece of fresh meat. At home, so long as you're willing to give up a corner of your fridge or you have an extra mini fridge, the extra costs are minimal.

 What cut of meat should I buy for aging?

  • To age meat properly, you need to choose a large piece that is best cooked with quick cooking methods. This makes the standard steakhouse cuts—the New York strip, the rib steak, and the porterhouse—the ideal cuts for aging.