Dry Age Bags for Meat at Home Made Easy - 4 Dry Aged Bags 2-12lb 10x20in

Description

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 4 Dry Age Bags 10”x20”, 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 12 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 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.
What if you could have the most flavorful, juicy, and tender dry aged beef steak you'll ever eat made in your own kitchen?
Decades of meat maturation craft come down to
Dry Age Bags for Meat by Artisan Meat Lab
that are so easy-to-use and make dry aging accessible to everyone! If you are a grill master, you know that the tenderness and intensified flavor of gourmet meat can only come from superior certified dry aging techniques.
We have debunked the myth that it is too difficult to dry age meat at home. The truth is, you just never had proper tools.
Recognized as the
Winner of a Food & Beverage Product Innovation Award
at the NRA Show in Chicago, our durable and breathable membrane bags combined with vacuum seal take only 3-4 weeks to develop an authentic taste of dry age meat.
What is dry aging?
Aging is the controlled meat maturation process based on optimal moisture decrease (up to 15%) and natural break down of connective tissue in the meat. When you embrace the time this natural process takes, the meat tenderizes and develops a pronounced complex flavor and texture. 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.
#1 CHEF’S TIP - PREVENT DRY AND CHEWY STEAK
Get a top-grade cut and make sure it still has a thick cap of fat on its exterior. This way, that side will only lose fat when you trim the exterior at the end of the aging process to prevent unwanted chewiness.
Once you taste the steak you create, we're certain you'll want more.