Misty Gully - Dry Aged Steak Banquet Bags

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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).

0.10 KGS
13.00 (cm)
20.00 (cm)
4.00 (cm)

1 Review

  • 4
    Misty Gully Dry Aging Bags

    Published by Trevor McCarthy on 14th Feb 2022

    I waited a while to write this review because I had some issues with achieving a good seal with these and wanted to give them a couple of goes before giving my thoughts. First up they are difficult to seal, I have the sunbeam vac sealer that they recommend and still had trouble. Highly recomend cutting the corners off the bag opening to neck the bag down as the bag is a bit wide to fit on sealer element in sealer. Also you must use the channel helper if you don't you will struggle to achieve a good vacuum. Next when you seal the bag hit the seal button a couple of times and do a second seal line, I had the seal come apart the first time after only sealing once. If you do these steps you will achieve a great result with these bags. I've aged Porterhouse and scotch fillet and achieved great results once I got these kinks worked out.

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