Your trusted partner for quality, reliable food packaging and ingredients with over 40 years of technical knowledge and expertise.
Save 15% on your first in-app purchase! Register for an account.
Have you ever wondered how top-quality steakhouses achieve that melt-in-your-mouth tenderness and incredible flavour? The secret lies in the centuries-old technique of dry aging. This process, dating back to ancient times, involves placing meat in a controlled environment where enzymes break down connective tissues, resulting in a tender and flavourful steak. For gourmet food enthusiasts and professionals, the allure of dry aging lies in the unparalleled depth of flavour and texture that can only be achieved through this process.
With the use of dry aging bags, you can now bring this ancient technique into your own home or restaurant. These bags create a vacuum-sealed environment that mimics a traditional aging environment, allowing you to enjoy the benefits of dry aging without the need for a specialized aging room. Simply trim excess fat from the meat, place it in the bag, remove any excess air, and seal it tightly. Then, place the bag in the refrigerator and allow the meat to age for the recommended time period.
Can I use Dry Age Bags in a commercial vacuum sealer?
Yes! Our Dry Age Bags can be used in chamber vacuum packers and chamberless vacuum packers.
What is the best thing to dry age?
Beef! The best cuts of meat to dry age are typically larger, bone-in cuts, as they provide the most flavour and tenderness after the aging process. Prime cuts like bone-in ribeye, porterhouse, and sirloin work particularly well for dry aging. The marbling in the meat helps to enhance the flavour as it ages, and the bone helps preserve moisture and prevent excessive drying. Avoid thin or boneless cuts, as they don’t provide as much flavour or moisture retention during dry aging.
How many days should I dry age?
The ideal dry-aging time depends on personal preference and the cut of meat. Typically, meat is dry-aged for anywhere between 14 to 30 days. The longer the aging process, the more intense the flavour and tenderness will be. For beginners, starting at 14 days is a good choice, but experienced dry-aging enthusiasts may prefer to age their meat for 30 days or even longer for a more robust flavour.
How can I dry age without rotting?
To dry age without rotting, it's important to follow proper handling and storage procedures. Ensure that the meat is kept at a consistent, cold temperature (1°C to 3°C) in a well-ventilated environment. Dry-aging bags help regulate moisture and airflow, preventing contamination and spoilage. Additionally, it’s crucial to use a high-quality dry-aging bag, which provides a protective barrier against harmful bacteria while allowing moisture to escape.
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form
Delivery is free for orders over £150 (before VAT). Orders under the threshold have a delivery cost of £12.50.
Weald Packaging Supplies is a limited company registered in England and Wales. Registered number: 01713146. Registered office: Station Approach, Buxted, TN22 4LA.
