"DrybagSteak technology helps you create deep flavor and bold, buttery succulence of dry aged steak anywhere!"
How to Create the Ultimate Dry-aged Beef
1. Select your preferred type and grade of beef in any subprimal cut, generally, strip loin, ribeye, top butt. Fold back the opening of the DrybagSteak material and slide the subprimal cut of beef inside. Smooth the DrybagSteak material carefully against the surface of the beef eliminating all air pockets. The critical factor for optimal dry aging results is the excellent bond that will form between the proteins coating the surface of the beef and the DrybagSteak material.
2. Use a snorkel-type or chamber-type vacuum heat sealer to draw the air out of the bag. Seal the bag. Ensure that the seal is firm, no air pockets remain, and there is no leakage of air.
3. Carefully place the newly DrybagSteak sealed subprimal onto an open wire rack in a well-ventilated cooler. Remember that the all-important bond will form over the first three to five days. The beef must have good airflow around it to bond and age properly. Generally begin aging fat side up to assist the formation of the best bond on the meat side.
Temperature requirements for dry aging: Dry age at temperature between 34-38F. Typical household refrigerators and restaurant coolers are designed to protect food items like fruits, vegetables, fish and meats from spoilage without freezing them. Please make sure that your refrigerator maintains temperature between 34-38 F to ensure proper aging and prevent spoilage. Ensure that the DrybagSteak material is in contact with the beef and there are no air pockets inside the bag.