DrybagSteak technology allows beef to age in a clean vacuum environment and still achieve same tender texture and rich oaky flavor as traditionally open air-aged beef. Learn about the history of dry-aging.

"With our in-house Drybagsteak program, Dry aged beef is no longer just an occasional special item on our menu. We can offer our guests the pleasure of dry aged steak every day--and do so more affordably with total control over aging time and inventory." - Chef Peter

Drybags are a scientifically-proven and chef tested, unique European technology that allows anyone to create custom dry aged steak. The material forms a bond with the proteins on the surface of the beef allowing moisture to permeate out while blocking oxygen and off-flavors. With DrybagSteak technology you can successfully create the ultimate dry aged steak in any well-ventilated cooler or refrigerator without risk of spoilage. Learn more about using DrybagSteak technology.

Bacon Blue Cheese Butter on Grilled Steak:

"There's no better way to enjoy steak than to slather it with a butter made of real bacon and real blue cheese!"
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