The dry aging bags are made of special membrane foil that is permeable to air on one side. Condensation can escape via the membrane and thus dry age the meat. From the outside, the membrane layer keeps it tight so that water and germs cannot penetrate.
After vacuuming, the meat is stored on a rack in the refrigerator between +1 and +3 °C. Storage on a rack is particularly important to ensure air circulation. In the first 3-5 days, the membrane material of the dry aging bags bonds with the surface of the meat.
As the word "aging" suggests, preparing meat in this delicious way involves the factor "time". This very sensitive process shrinks the total weight of the meat by up to 20 %. Ingredients and aromas are concentrated, allowing a complex biochemical process to take place.
After at least 3 weeks (can also be stored up to 4 weeks if you like), and once the dry outer layer has been removed, the high quality meat underneath is revealed! The gourmet meat can now be prepared on a grill or in a pan with a delicious marinade. Anyone who has had the chance to taste this kind of meat knows that the long wait is worth it.
What kind of meat is suitable?
As always, quality should be the priority when buying meat. The meat should be as fresh as possible (3-5 days after slaughtering) and not have been hung for too long in a wet aging process or in a cold room. The ideal weight, depending on the size of the bag, is 2 to 8 kilos.
Choose a piece of meat with good marbling and full fat coverage. Heifer meat, for example, is ideal.
Cuts from the back or leg, which are later processed into steaks, are suitable here.