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DrybagSteak technology has been used by restaurant chefs and meat suppliers sourcing restaurants for the past five years. As Kansas State University’s Fresh Meat Lab has published three separate studies using this material, we have had plenty of assurance that the process is both safe and a genuine way to yield dry aged beef in regular commercial facilities.
In recognition of this, the National Restaurant Association gave us a Food and Beverage Product Innovation Award in 2011.
I would be happy to answer any questions you have about how best to set-up custom in-house commercial aging programs.