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SPECIAL BREATHABLE MEMBRANE |
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DryAgedBags® is a special lab-tested, scientifically proven technology that allows anyone to create custom dry-aged steak at home easily & safely. This is not a simple vacuum bag. It is a unique breathable membrane material. The substance of the bag forms a bond with the surface proteins of the meat and allows the meat to breathe, release moisture, and exchange oxygen while preventing mold and bad odors. Are free from the risk of spoilage. Choosing Dry Age Bags avoids the risk of damaging your precious cut of meat. The simplest and most effective method to condition your dry-age meat at home. Surprise your loved ones with the expressive taste and juiciness of the meat. |
DRY AGE BAGS
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![Dry Age Bags for Meat](data:image/svg+xml;utf8,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 489 489" width="489" height="489"></svg>)
SAVE 40%BESTSELLER -
SAVE 40%BESTSELLER
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SAVE 40%BESTSELLER
- GET CONFIDENT WITH DRY AGING MEAT AT HOME. Juicy dry age ribeye steaks or melt-in-your-mouth beef briskets… Now you can reach second to none dry aged meat flavor and texture in your own kitchen, food truck, or restaurant. Awarded #1 Food & Beverage Product Innovation at the NRA Show, certified and lab-tested dry aging bags for meat by Artisan Meat Lab allow you to reach that perfection within just 3-4 weeks.
- DRY AGE STEAK THAT YOU’RE PROUD OF. Along with 3 Dry Age Bags 12”x24”, you will get SealAid Strips, Start Date Stickers, and an easy-to-follow DIY guide. Our large dry age bags are ideal for dry aging beef, lamb, veal cuts up to 18 lb per bag, so you can experiment and find the perfect combination of flavor and tenderness to call your own.
- DON’T RISK YOUR STEAK! Using a simple cheesecloth or dry age wraps for meat will not do for proper dry aging. If you dry age without the vacuum sealer, it is too easy for the unwanted odors and bacteria to affect and ruin your perfect gourmet meat. Avoid disappointment and choose Artisan Meat Lab’s dry age meat bags. They take away the risk of contamination and assure the most wanted result for the fraction of the market price of dry age meat.
- TIME PROVEN MEAT DRY AGING TECHNIQUE. Most favorited by steakhouses, purveyors, and butchers the distinguished taste of dry age meat wins the pallet of the real-deal bbq fans. Artisan Meat Lab took what’s best from old butchery traditions and perfected the special breathable membrane technology to make meat aging available to everyone. Bite after beefy bite, it doesn’t get better than this.
- SENSATIONAL TASTE FOR A FRACTION OF THE PRICE. Compared to a hefty dry aged beef price tag at your local supplier, Artisan Meat Lab offers the very best dry aging system for home your money can buy. A strong breathable membrane bag solves most of the expensive dry-aged meat issues by preserving the aroma, texture, and intensifying the natural flavor. It is your chance to really impress your guests with the signature restaurant meat taste without spending a fortune.
SAFE & EASY PROCESS
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| For dry-age methods, larger pieces of meat need to be chosen to age meat properly. For ideal aging purposes, it creates the steakhouse cuts standard, porterhouse, rib-eye steak, and New York strip. |
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| Seal meat with the DryAgedBag™ special breathable membrane technology, that comes up with a perfectly secure environment for every piece of meat, which must be put on a rack in the fridge for 14-45 days. |
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| First of all, to concentrate and intensify the flavor of beef, the meat loses moisture. The connective tissue is broken down by natural enzymes found in meat, this tenderizes as well as imparts a distinct dry aged flavor of the meat. |
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| Several procedures, that include enzymatic and bacterial action, along with oxidation of fat as well as various other fat-like molecules cause the change to the flavor. Properly dry-aged meat results in extremely beefy, nutty, aromas which are almost like cheese. |
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| After the aging process, to reveal the juicy, red, dry-aged beef, shave off the mahogany-colored rind. |
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| Take out the steak from the bag, and sear it to perfection, or put it away in the freezer. |