WHAT IS DRY AGING? Aging is the controlled meat maturation process based on optimal moisture decrease (up to 15%) and the natural breakdown of connective tissue in the meat. When you embrace the time this natural process takes, the meat tenderizes and develops a pronounced complex flavor. You can use versatile cuts of beef, veal, lamb, tenderloin, brisket, ribeye. The experiments are limitless.IS IT SIMPLE ENOUGH? Artisan Meat Lab innovated Dry Age Meat Bags with the utmost goal of making dry-aging accessible to everyone from high-end restaurant chefs, caterers to home-based cooks and bbq fans. Everybody loves a real-deal steak! Our all-inclusive pack comes with an easy-to-follow DIY guide to take the trouble away, and lead you through the process.DRY AGE BAGS for meat and steak. Use this with your vacuum sealer for fast, easy operation. Also, you can use it without a vacuum machine use the immersion (Archimedes's principle) method. The dry age bags are breathable, odor-resistant, and protect your meat from spoilage. They have been rigorously lab-tested for safety, quality, and effectiveness. Get this essential accessory for grilling, BBQ, and kitchen food preparation.PRODUCT FEATURES:✔ Effective breathable membrane✔ LAB-Tested technology✔ Safe and easy to use✔ Odor Resistant✔ Protect meat from spoilage✔ Made in Europe to the highest standards✔ Luxurious lacquered package suitable for gifts✔ Friendly illustrated instruction booklet✔ Enjoy fully aged steaks in just 3 to 4 weeksKIT INCLUDES:✔ 3 pcs. Dry Age Bags 12x24 in (30x60 cm)✔ 3 pcs. SealAid Strips✔ 3 pcs. Start Date Stickers✔ Illustrated instruction bookletGET YOURS NOW This will quickly become your favorite purchase. Many customers love the ease of use and fine results so much they return to buy more. This makes a much-appreciated gift for friends, family, and co-workers.
L**U
Works well if you take an extra step.
The first one lost it's seal over night. For some reason the seal will not hold longer than a couple hours when you seal over top of the yellow corrugated insert. The trick is to leave enough excess bag to put in a second or third seal like shown in the pic. Seal over the yellow insert and then put a second seal over just the bag. I did 3-4 seals extra just at the top of the bag. I'm 32 days into a dry age using this meathod with no issues at all.
J**M
Too thin for a vacuum sealer to activate the vacuum
I had high hopes as an ex meat cutter. I bought an expensive piece of meat and got out my Foodsaver. Sadly weight of the plastic is too thin to tip properly feed into the sealer and to thin to activate the vacuum. I had to get the air out by sinking it in water. The seal isn’t vacuumed and heat sealed only squeezed out to the best of my ability and then twisted and tied. Fingers crossed it may work but I’m not confident it will. Maybe the other brand is thick enough, I don’t know yet. But your sealer will have to be very forgiving with the bags you use to make these work.
A**R
Suck out the air, and tie the bag in a knot
Using a vacuum sealer didn't work for me , so just sucked the air out twisted and tied the bag worked perfectly
A**R
Meh
Says works with clam shell vacuum machines. Did not work with mine. Bags were too thick to seal.
J**E
Wast of money
The bags showed up a day early. However they would not seal in my vacuum sealer so that makes them useless. Very disappointed
Trustpilot
2 days ago
3 days ago
