The Perfect Dry Aged Steak at home
MEDIUM = 300x600mm
Each pack contains 6 bags
SIZES AVAILABLE:
SMALL = 350x350mm MEDIUM = 300x600mm LARGE = 400x800mm
With Misty Gully Banquet Bags, you can safely and easily start dry ageing steaks at home today.
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 it dramatically. You can turn a sub prime piece of beef into something amazing. And unlike ordering at a restaurant, you wont be forking out $75 a pop! The key effect of dry aging is the concentration and saturation of the natural flavour, as well as the tenderization of the meat texture. The process changes beef by two means. Firstly, moisture is evaporated from the muscle. The resulting process of desiccation creates a greater concentration of beef flavour and taste. 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.
* Vacuum Sealer required (or a friendly butcher who’ll seal for you) *
| Weight | 0.3 kg |
|---|---|
| Dimensions | 19 × 1 × 26 cm |
| Availability |
Now available in-store at 25 Salvator Dr Campbellfield 3061 Powered With Oliver Pos |
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Smoked and Cured
ABN: 8676 9276 830
25 Salvator Dr
Campbellfield, Victoria 3061
Australia
Opening hours:
Monday-Thursday: 9am-5pm
Friday: 9am-3pm
Saturday-Sunday: CLOSED
A friend put me onto these and I’m hooked!
A little tricky at first but then you quickly get the hang of it!
I will be trying lots of different cuts now in my normal fridge!
Until I have to buy another fridge just to accomodate all my dry age and charcuterie LOL
Not easy to use the first couple of times with the vaccuum but once you get the hang of it no problems
These bags are the best i’ve used! If your using them for the first time be sure to get some extra channel helper. Don’t be to worried if you cant get all the air out, you can always run some extra butchers twine around the outside of the bag to get closer contact with the meat.
Too early to tell. The bags are very fiddly to use if you don’t understand that they aren’t like a usual vacuum bag. I ruined two or three. Ended up getting a seal then added a cable tie. Maybe some more trouble shooting tips in the instructions. As for the meat, I’ll let you know in three weeks.
Best idea
I brought any 3 packs
They can be a bit tricky to vacuum seal but once you do get it right they are fantastic.
This was my first experience with dry age bags, what a treat! 2.5kg porterhouse turned out amazing, best steak I have cooked myself, melt in the mouth tender. Already recommended to friends and family.