DryAgePro® Dry Age Bags for Meat - 12” x 24” Steak Aging Bags for Ribeye & Striploin (Up to 18 lbs) | Pack of 5 | No Vacuum Sealer Needed | Easy-to-Use Beef Aging Kit | Perfect for Home Chefs & Steak Lovers
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Estimated Delivery:7-15 days international
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SKU:90223172
Product Description
Dry Age At Home Craft delicious, aged beef in your own refrigerator! Yes, you heard that right, there’s no longer a need for industrial refrigerators, or hefty restaurant bills. It’s time to bring restaurant standard steak to your dinner table. IMPORTANT Handle the steak bags with care as they are fragile when first sealed. After a few days, a strong bond with the meats surface proteins will be formed - let the magic begin. Please also note: The meat requires consistent, unlimited air flow to all surfaces throughout the aging process. Age-to-Perfection We promise, you’ll never forget the amazing flavor of dry aged beef. Place your steak in our dry aging bags for meat and age for 28 to 45 days. The deep flavors will develop slowly over time, creating a succulent steak fit for a Michelet star. Mouth-Wateringly Delicious Let your taste buds run wild and indulge on succulent, dry aged steak crafted from the comfort of your own home. There are no compromises – all the tender juiciness of your favorite steakhouse in your own kitchen. No Sealer Needed We have created the ultimate at home dry aging bags that require NO special equipment, not even a sealer! Simply dip into water, remove the air and tie it up – it’s a piece of cake, or should we say steak! Safety First Our steak bags are made using a special, breathable material that bonds to the meats surface proteins. This creates a protective dry aging environment that shields against off flavors and contamination. Make the aging process simple and safe with our dry age meat bags. Large Dry Bags Our dry aging bags for meat are suitable for boneless ribeye and strip loin steak cuts up to 18lbs. So, if you’re prepping for a fancy dinner party, or maybe BBQ season, there’ll sure be enough steak to go around! Steak Gift for Any Occasion Give the gift of a juicy steak, without hurting your pocket! Our dry aging bags are the perfect gift for your family or friends. Give them the opportunity to craft tender, succulent steaks at home – who knows, they might even invite you round for a dinner party…
Product Features
WHO KNEW IT WAS SO EASY Creating your own tender, juicy, aged steaks have never been easier! Here at DryAgePro, we have created the ultimate at-home dry age bags for meat that allow you to craft your DIY, succulent dry-aged steaks in your home refrigerator. No vacuum sealer is needed. Just add the raw steak meat.
SAFE AND INEXPENSIVE MEAT AGING We make dry-aging meat at home a simple process - without expensive equipment! Our superior moisture- and oxygen-permeable material is breathable and creates a natural bond with the steak's moist surface proteins. The meat bags form a protective and safe, dry-aging environment, away from contamination.
TRULY MOUTHWATERING It’s time to let your tastebuds run wild. Our dry-aging bags for meat help the deep steak flavors to develop slowly over time, creating an indulgent, professional steak fit for a Michelin star. Age to perfection over a 21-to-45-day period – you will never forget the great-tasting flavor of dry-aged beef.
IMPRESS YOUR GUESTS Serve fine-tasting, steakhouse-quality ribeye steak at your dinner parties! Use our dry-age meat bags to craft delicious, artisanal dry-aged steaks at home and impress your friends and family - without breaking the bank.
NECESSITY FOR ALL STEAK LOVERS Our dry ager bags are the perfect steak gift for at-home meat crafters and steak lovers. The convenient, large dry bags (12” x 24”) are suitable for boneless ribeye and strip loin steak cuts up to 18lbs. Are you prepping for BBQ season? Start dry-aging steaks at home for BBQs filled with affordable, succulent steaks that will amaze!
Customer Reviews
Large enough to hold half a boneless rib eye side from Costco. Evacuate air in a bar sink or bucket, so no vacu-sealer required. I was a little nervous about meat sitting in my fridge for 6 weeks (turn every couple weeks), but with careful handling, drainage, and transfer form vacumn pack to dry-age bag, this DOES produce an improved steak—especially for sous-vie. After drying it is stiffer, so difficult to judge meat temperature by feel, and I overcooked on grill.
