Beef-lovers value this meat for its texture and peculiar flavour, but they can be enhanced even further with the process of aging. It goes without saying that aging is time-consuming. A technique of dry aging or dry maturing was developed thousands of years ago to become a traditional method of giving outstanding tenderness and delicious flavour to beef at its highest rate of intensity.
Dry-Aging Vacuum Seal Bags for Beef Maturing
A complicated process of meat decomposition known as beef aging requires in-depth knowledge of the technology, careful monitoring of the entire process, and a special environment. A unique membrane of dry-aging bags is one of the latest solutions that revolutionized the technology so much valued by the lovers of high-end steaks.
So, what makes a dry-aging bag so unique? It is an output of technological research-proven by scientists and tested by the most famous chefs. It is an affordable solution that allows everyone to try dry-aging at home and enjoy a perfect steak worth the highest accolade. It has been a revelation for many that it is not the method of cooking but the process of maturing that matters.
Beef aging vacuum bags are suitable both for commercial and private use.
How do they (Umai Bags) work?
The meat surface contains proteins that bond with the bag material to prevent contamination and penetration of any odours with the required exchange of oxygen and moisture release. Umai dry-aging bags enable even an inexperienced user to craft a slow-fermented sausage, charcuterie, or dry-aged beef steak in a common refrigerator or cooler with good ventilation. Is there any risk of spoilage? Hardly any!
Meat conditioning has always been an in-demand process, and dry-aging is one of the most convenient and effective techniques. It is necessary to place a wholesale cut of beef in a refrigerator with optimal humidity and air quality for the set time and temperature. Cross-contamination is eliminated with a thin permeable foil which is different from plastic wrap. Beef not only rests and matures in a dry-aging bag; it actually breathes there!
The aroma of properly dry-aged meat is unmatched. It is intense and refined, and it can make a first-timer take some time to get used to it, but then it turns him into a devoted lover. Dry-aged steak and a piece of beef for a steak are two completely different notions in texture, and the pleasure they bring to a fine judge cannot be compared. The steak menus in the most luxurious restaurants have dry-aged beef at the top, and it stands to reason. A common steak never has such a soft texture or intensified favour. An expert will always tell its taste and smell from a dry-aged one as the latter has the faint notes of butter and nuts. From a chemical perspective, it is the oxygen that turns meat into an amazing source of aroma, teasing natural enzymes day after day.
A unique technology of membrane dry-aging bags ensures the safety of an ideal environment for beef. Thus, it makes it possible to develop the unique texture, flavour, and aroma that people strive for in their favourite steaks.
One of the secrets of perfect dry-aging is to take not individual steaks, but the entire subprimal cuts, such as sirloin, Scotch filet in Australia, entrecote in European countries, striploin or NY strip, ribeye, and others. Filet mignon (Tenderloin) can be dry-aged as well, but it should not be done for longer than four-five days; otherwise, the tenderness of the meat will come to harm.
The process of dry aging can be subdivided into two sections:
- Evaporating the moisture from beef which is an indispensable condition for making the meat flavour intense. The average duration of this stage is 7-10 days.
- Breaking down the connective tissue by natural enzymes brings unique flavour and tenderness to the meat. The duration of this stage can be flexible, up to 100 days of dry aging in the bags.
Steak experts advise how you can make the steak process technologically correct with dry-aging bags:
- It is wrong to take individual steaks for dry-aging.
- The process requires the best quality boneless ribeye or subprimal striploin from the butcher.
- Meat is sealed in dry-aging bags not less than for three weeks. It is placed on a rack in the fridge for up to 45 days or even more.
- Moisture gets out of the meat to let oxygen instead.
- Dry aging brings tenderness to the texture of the meat.
- The flavour gets somewhat sweet and woody with the note of nuts.
- Dry-aging bags & rolls are peeled away after the process is over. Keep the meat in the freezer or steak it out to the perfect state.