Membrane - ripening bag on a roll, 300 x 28 cm, for dry-aged beef, 55 degrees

With the 55°C membrane aging bag, you too can now safely dry-age meat in your refrigerator. Simply place the meat inside, vacuum-seal it, and then let it mature for 2-3 weeks on the refrigerator shelf at approximately 3°C. Grill or roast it, and voila: perfect dry-aged beef.