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Membrane ripening bag size L, 300 x 600 mm, for dry aged beef, 55 DEGREES
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
With the membrane ripening bag at 55 degrees, you can now safely carry out dry aging in your refrigerator. Simply put the meat in, vacuum it, then let it mature for 2-3 weeks on the refrigerator rack at around 3° Celsius. Grill or roast and voila: the perfect dry aged beef.
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