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Dry Aged Steak Professionals

Dry Aged Steak Studies

Swedish University &
Kansas State University Study:

Dry Aging of Beef in a Bag Highly Permeable to Water Vapour

Introduction:
"Aging beef postmortem is associated with the development of desired palatability attributes. Aging of beef typically results in increased tenderness, flavour, and overall palatability. There are two fundamental ways to age beef: wet and dry aging...."
Abstract:
The objective of this experiment was to compare traditional dry aging of beef with a novel technique of dry aging in a highly moisture-permeable bag...."
Conclusion:
Vacuum-packaged aging of beef typically implies "wet aging". With much greater than normal moisture permeability, the vacuum-packaged bags in this study may be used to dry-age beef to increase yields, limit microbial contamination, and provide business management efficiencies without affecting product quality....

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Kansas State University &
Auburn University Study:

Effects of Dry Aging of Bone-in vs. Boneless Strip Loins and Two Aging Processes for Two Different Aging Times

Irtroduction:
"Dry aging is an old-time process that is used to produce a high quality product marketed for high-end customers. Its most unique quality is the distinctive "dry-aged" flavor...."
Abstract:
"The purpose of this experiment was to investigate the combined effects of two dry aging methods (unpackaged and in-the-bag), two loin-cut styles (bone-in shell loins and boneless strip loins), and two aging times (21 and 28 d) on the physical, chemical, sensory, and microbial properties of dry-aged beef....""
Conclusions:
Dry aging in a bag will produce dry aged flavor equal to traditional dry aging. Dry-aged product can be vacuum stored post dry aging without major loss in palatability. Bone-in shell loins have higher yields of dry-aged product than boneless strip loins....

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DrybagSteak in the News

Chef John, Foodwishes.com
The Steamy Kitchen
Penn State Dairy & Animal Science
Chef Schneller, Butcher Info Blog
BBQ Butcher Forum
The BBQ Bible
Addicted to BBQ
Fifty Four Degrees
Egg Head Forum

Video Introduction

Testimonials

  • "I am a Peter Luger (famous NY steakhouse) credit card holder and truly appreciate an outstanding dry aged steak. In Hawaii it is hard to find a top quality dry aged steak so I am now doing for myself and my friends who are now hooked! A very happy customer!!!" - Carl G.
  • "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
  • "My first DryBagSteak experience was very successful. After 18 days, it produced a very tender and very flavorful prime rib experience for my family's Christmas dinner. Thank you!" - Mike L.
  • "The steaks we aged were the best we have ever had. Far better than David Burkes Steak House in Chicago and without the $230.00 bill." - Barbara L.
  • "We have been very happy with the results. Now my husband looks for any excuse to dry age some 15 lbs. of beef at a time (kids’ birthday parties, anniversaries, holidays, etc.)." - Clarisse I.
  • "I failed at first, and you were so kind to send a new set of bags for me to try. I payed attention.......was very careful.....and was rewarded with some wonderful 21 day dry aged steaks. I am TOTALLY SOLD!!!!!! ...... Thanks for bringing back a special taste and time to my home." - Jon R.
  • "We are quite satisfied with your product and will begin to order some in commercial quantities. My guess is that we will start with 100 large size bags." - Johann, Asian Restaurant Chain
  • "I am totally impressed with your response time and your eagerness to help. Now I can’t wait for it to show up and get started. I can feel the support already."
    - Chris D.
  • I am using your product in our dry aging program here at our club. This program is going real well with our members. I'm having to start a new rib every week. Thanks!" - Chef White, Supper Club
  • "Cheers !! Thanks for a great product!"- Jan K.
  • "We are really starting to see an increased interest in the dry aged product which has been very positive for the business. " - Joe, National Restaurant Meat Supplier
  • "I was very pleased with the sealer. Completely hassle-free, in the long run I think it is well worth the extra money." - Scott