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Membrane maturing bag on the roll, 300 x 28 cm, for Dry Aged Beef, 55 GRAD
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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 55Grad membrane maturation bag, you can now safely run Dry Aging in your refrigerator. Simply pure meat, vacuumieren, then let 2-3 weeks on the refrigerator rack at about 3Â ° Celsius mature. Barbecue or Roast and Voila: The perfect Dry Aged Beef.
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