Banquet Bags - Dry Aged Steak

Each pack contains 6 bags. Size: MEDIUM = 300x600mm  LARGE = 400x800mm

The depth of flavour and texture that will improve it dramatically when meat is aged for approximately 21 days. You can turn a sub prime piece of beef into something amazing.

The key effect of dry aging is the concentration and saturation of the natural flavour, as well as the tenderization of the meat texture. The process changes beef by two means. Firstly, moisture is evaporated from the muscle. The resulting process of desiccation creates a greater concentration of beef flavour and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.

N.B. Vacuum Sealer required (or ask your local butcher to seal for you)