Now you can do your own dry ageing at home!
Misty Gully Banquet Bags feature industry leading Danish technology that allows for easy, safe and economical dry ageing of steak at home. The material of the bag creates a bond with the proteins in the meat allowing for moisture release and oxygen exchange, creating the perfect environment for a safe aging and drying process by also keeping the meat free from any unwanted contaminants.
MEDIUM = 300x600mm
Each pack contains 6 bags
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) *
