$42.50

Dry Age Bags | Misty Gully Large Steak Bag

Dry Age Bags | Misty Gully Large Steak Bag features award-winning Danish technology that allows you to safely dry age steaks, smallgoods and salami safely and quickly without the need of expensive dry ageing chambers or commercial setups. All you need is a fridge and a vacuum sealer!

The material of the Dry Age Bag creates a bond with the proteins in the meat allowing for moisture release and oxygen exchange. This process creates the perfect environment for safe aging and the drying process by also keeping the meat safe from any unwanted contaminants.

Why go to the effort of dry-aging meat? FLAVOUR! When you age meat for around 21 days it will develop a depth of flavour and texture that dramatically improves. You can turn a standard low grade piece of beef into something of high quality that you would pay in excess of $75 in restaurants.

The direct result of dry aging of the meat is the concentration and saturation of the natural flavour, as well as the tenderization of the texture of the meat. This method alters beef by two means; firstly, moisture is evaporated from the muscle, resulting in a higher concentration of beef flavour and taste. Its a simple process that will change the way you prepare meat forever.

How to Use dry age steak/meat bag:

Select a cut such as a boneless strip loin or rib and place it in a Bag.
Use a vacuum sealer to draw the air out of the bag and seal the bag. For the bag to work effectively, ensure about 70% of the meat is in contact with the bag.
Carefully place the meat that has been sealed in the dry age Bag onto a wire rack in a well-ventilated refrigerator (the aging meat must have good airflow around it to age properly).
It is best to lay the meat side down and the fat side up.
During the first week, a bond will form between the meat and the bag and the colour of the meat will darken.
The meat should be aged for a minimum of 21 days. During this ageing period, the meat will lose about 10 % in weight. The ageing process can be extended as much as the user wants, but usually best results are achieved after around 28-35 days.
After the desired aging period is completed, the meat can be taken out of the bag and the outer hardened surface must be trimmed before cutting it into steaks.
The end product should have a distinct smell of fresh meat. This should be in stark contrast to wet-aged meat which is characterized by a distinct lack of smell.
The taste of the cooked beef is also different. Beef packed in a Misty Gully Dry age meat bags has a unique taste, characterised by strong beef flavour, with buttery and nutty undertones. The fat, if present, especially as the taste of the air-dried beef. Wet aged beef has a lack of flavour and has an elastic fat crust.
Bag Size: 400x800mm

Each pack contains 6 dry age bags