Misty Gully MEDIUM Dry Aged Steak Banquet Bags feature award winning Danish technology that allows for the safest and easiest way for you to dry-age your own steak at home!
The material of the bag creates a bond with the natural proteins in meat, allowing for moisture release and oxygen exchange free from contamination. Why dry age meat? It's simple... flavour! Meat aged for around 21 days will develop a depth of flavour and texture that will improve your steak dramatically, you can turn a sub-prime piece of beef into something amazing and full of flavour.
The key effect of dry ageing meat, is the concentration and saturation of the natural flavour, as well as the tenderisation of the meat texture. This process changes beef by two means; firstly, moisture is evaporated from the muscle, creating a greater concentration of beef flavour and taste. And secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef. It's easy to do and will change the way you eat meat at home forever!
Each pack includes 6 medium bags measuring 300mm x 600mm
*Vacuum Sealer required (or a friendly butcher who'll seal for you).