- The easiest way to dry age meat at home! To age meat properly, you need to choose a large piece that is suitable for quick cooking methods. This makes the standard steakhouse cuts—the New York strip, the rib-eye steak and the porterhouse—ideal for aging.
Seal meat with the DryAgingBag’s unique breathable membrane technology, that provides a perfectly safe environment for each piece of meat, which must be put on rack in the fridge for 15-50 days.
First, the moisture evaporates from the meat, thereby concentrating and intensifying the flavor of the beef. The natural enzymes in the meat break down the connective tissue, thereby tenderizing the meat and imparting a distinct dry aged flavor
The change to the flavor is caused by numerous processes, including enzymatic and bacterial action, along with the oxidation of fat and other fat-like molecules. Properly dry-aged meat develops intensely beefy, nutty, almost cheese-like aromas.
After the aging process, shave off the mahogany-colored rind, to reveal the juicy, red, dry-aged beef!
Take the steak out of the bag, and sear it to perfection, or put it away in freezer.
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