With these 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 tenderisation 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) *