A-Vac Dry Aging Test Set
2×20×30cm · 2×25×55cm
Four bags in both common sizes. Age two cuts side by side and find your size.
$35.90RRP $39.90Launch offer −10%
In stock
From $30.52 each with 10+ packs
A-Vac membrane · Made in Germany
Dry Aging Bags
Dry age beef in your normal fridge, no cabinet needed.
Shop A-Vac dry aging bags & rolls
Three formats in stock in Australia. More sizes on request, below.
Check your vacuum sealer before you buy
The membrane is thin and smooth, so it needs an external sealer with adjustable sealing time. All LAVA sealers work at level 1–2. On other machines, results depend on the sealer. Always make a few test seals first.
All dry aging
A-Vac Dry Aging Roll 30cm × 3m
30cm wide · 3m long · approx. 5–10 bags
Make each bag exactly as long as the cut. Ideal for brisket, ribeye rolls and odd shapes.
$39.90RRP $44.90Launch offer −10%In stock
From $33.92 each with 10+ packs
A-Vac Dry Aging Bag 40×70cm
40×70cm · for 8–11kg
For whole striploins, bone-in short loins, hams and large sausages.
$59.90Out of stock
Sold out · for big cuts now, use the roll or call us
Mix & Value
Any size, any bag or roll: every pack in your cart counts.
- 5% off2–5 packs
- 10% off6–9 packs
- 15% off10+ packs
Size finder
Which bag fits your cut?
Pick the weight of the piece you want to age. The bag should fit snugly: loose film leaves dead spots where moisture can't escape.
Our recommendation20×30cm bag
Comes in the Test Set, together with the 25×55cm. The best way to start.
Shop the Test SetAll six A-Vac sizes
| Size | Suits | In Australia |
|---|---|---|
| 20×30cm | 1–2kg · single ribeye, small rump | In the Test Set |
| 25×40cm | 1.5–4kg · rump cap, lamb leg | On request |
| 25×55cm | 2–5kg · striploin section, bone-in rib | In the Test Set |
| 30×60cm | 5–8kg · whole scotch fillet, large rump | On request |
| 40×70cm | 8–11kg · whole striploin, ham | Stocked · currently sold out |
| 30cm × 3m roll | Any length up to 30cm wide | Stocked |
Need a size we don't stock?
We order 25×40, 25×55 and 30×60cm bags from Germany for you. Custom sizes and bulk pricing from 50 units.
How membrane dry aging works
Moisture out. Flavour in. Fridge stays clean.
The A-Vac film is a permeable membrane: the meat's moisture evaporates through the bag into the fridge, while the film shields the meat from cross-contamination with other food. Sealed tight against the meat, it works like a second skin while natural enzymes tenderise the muscle and the flavour concentrates.
- aging time for beef
- 3–4 wk
- in a standard fridge
- 1–3 °C
- whole cuts, six sizes
- 1–11kg
- Day 0Vacuum and sealSeal the cut with a Vac-Aid strip, then seal a second time.Step 1 of 4
- Day 1–5Membrane bondsThe film attaches to the surface. Leave it on the rack, don't move it.Step 2 of 4
- Day 21Ready for beefMinimum for a clear dry-aged flavour. Lamb is ready from 2 weeks.Step 3 of 4
- Day 28Our sweet spotDeeper, nutty flavour. Trim the crust and cut your steaks.Step 4 of 4
Step by step
How to dry age beef at home
Every pack includes a printed guide. Here's the short version. Not sure which bag to buy? Read Test Set, roll or large bag?
Read the full step-by-step guide- 01Choose a whole cut2–8kg, well marbled, with a fat cap. Fresh, not already wet-aged. Scotch fillet, sirloin or rump work well.
- 02Handle it cleanlyClean hands, board and knife. Don't wash or pat the meat dry: the natural surface is part of the process.
- 03Fill the bagFold the bag edge outward while filling so no juice touches the seal area. Leave about 8cm free at the top.
- 04Make test seals firstThe membrane behaves differently from other vacuum bags. Test on an offcut or the free bag end to find the right heat setting (LAVA: start at level 1–2).
- 05Insert the Vac-Aid stripThe bag is smooth, like a chamber bag, so an external sealer can't draw air on its own. One end of the strip goes into the bag, the other into the machine. It works like a straw.
- 06Vacuum slowlyIt takes longer than with normal bags, even on a LAVA. Massage the air towards the strip with your hands until the film sits tight on the meat.
- 07Seal, trim, seal againSeal, trim the overhanging strip at the seam, then seal a second time just above the first seam. Without the second seal the bag can open.
- 08Age on a rackColdest part of the fridge, 1–3 °C, with air all around. Don't move it for the first 3–5 days.
- 09Trim and enjoyAfter 3–4 weeks, peel off the bag, trim the dark crust and cut steaks. Cook now, or vacuum pack them and freeze.
Compared
Dry aging bag, vacuum bag or aging cabinet?
A normal vacuum bag wet-ages: moisture stays in, so you never get the crust or the concentrated flavour. A dry aging cabinet is the professional choice for restaurants and butchers who age every week. The membrane bag gets you the same result at home, with the fridge you already own.
| Method | A-Vac dry aging bag | Standard vacuum bag | Dry aging cabinet |
|---|---|---|---|
| Moisture | Escapes through the membrane | Trapped in the bag | Escapes into the cabinet |
| Result | Dry-aged flavour and crust | Wet-aged, tender but milder | Dry-aged flavour and crust |
| Equipment | Your fridge and a sealer with adjustable seal time | Any vacuum sealer | Dedicated appliance with humidity and airflow control |
| Trim loss | Thin crust, membrane protects the surface | None | Thicker bark on exposed surfaces |
| Odour in the fridge | Contained in the bag | Contained in the bag | Separate appliance |
| Getting started | Test Set from $35.90 | Not suitable for dry aging | A significant upfront purchase |
From the makers of DRY AGER
The same family behind the dry aging cabinets in steak restaurants
LAVA belongs to Landig in southern Germany. The name says it: LA for Landig, VA for Vakuumierer, vacuum sealer. Landig also builds the DRY AGER cabinets you see in the windows of steakhouses and butcher shops worldwide.
A-Vac bags bring that dry aging know-how to your home fridge: no cabinet, no space, a whole cut at a time.
LAVA Australia doesn't sell DRY AGER cabinets. For a cabinet, visit dry-ager.com.
Before you buy
Check your sealer can weld the membrane
The A-Vac film is thin and smooth, so it needs less heat and an air channel to evacuate. Most failed seals come from machines with a fixed, hot seal time.
- LAVA sealersEvery model works. Set the sealing time to level 1–2.
- Other brandsOnly with independently adjustable sealing time.
- Vac-Aid stripsIncluded with every pack. The bag is smooth like a chamber bag, so the strip works as a straw between bag and sealer.
- Test, then seal twiceMake test seals to find the heat setting. After sealing, trim the strip and seal again above the first seam.
Complete your dry aging setup
Dry aging bags FAQ
What are dry aging bags and how do they work?
Dry aging bags, also called dry age bags, are vacuum bags made from a breathable membrane. The meat's moisture evaporates through the film into the fridge, while the bag protects the meat from cross-contamination with other food. Vacuum sealed tight to the meat, the bag lets the surface dry and form a crust while natural enzymes tenderise the muscle, the same result as traditional dry aging, without an aging room or cabinet.
Can I dry age beef at home in a normal fridge?
Yes. Keep the fridge at a steady 1–3 °C, put the bag on a rack so air can circulate, and don't stack anything on it or let it touch the walls. No humidity control, UV light or fan is needed.
How long should I dry age beef in the bag?
At least 21 days for beef, and around 28 days for a deeper, nutty flavour. You can go longer, but the change after four weeks is gradual. Lamb is ready after 2–3 weeks.
Which cuts work best?
Whole, well-marbled cuts of 2–8kg with a fat cap: scotch fillet, sirloin, striploin, rump or a bone-in rib. Start with fresh meat that hasn't already been wet-aged. Single steaks are too small: the trimmed crust would take most of the meat.
Do I need a special vacuum sealer?
You need an external vacuum sealer with adjustable sealing time. All LAVA sealers work at sealing level 1–2. Machines with a fixed, hot seal time tend to burn through the thin membrane. Make a few test seals first to find the right heat setting, and use the included Vac-Aid strip so the pump can draw air from the smooth bag.
How much weight will the meat lose?
Expect the cut to lose up to about 20% of its weight as moisture escapes, plus the thin crust you trim off. That loss is where the concentrated flavour comes from. Larger cuts lose proportionally less.
Can I order sizes that aren't listed?
Yes. The 25×40, 25×55 and 30×60cm bags are available on request from our German manufacturer. Call 1300 77 88 29 or request a call back. Custom sizes and bulk pricing are available from 50 units.
Do dry aging bags count toward the volume discount?
Yes. Dry aging bags, the roll and the Test Set count like any other LAVA bag or roll: 5% off from 2 packs, 10% from 6 and 15% from 10, mixed across all sizes.
How long can I store unused bags?
Use them within 6–12 months of purchase. Store them flat, dry and out of direct sunlight.