A-Vac Dry Aging Roll — Specifications
| Specification | Detail |
|---|---|
| Product Type | A-Vac dry aging roll (membrane, semi-permeable) |
| Width | 30cm |
| Length | 3 metres |
| Quantity | 1 roll |
| Film Type | Diffusion-open membrane — permeable to moisture vapour, impermeable to bacteria |
| Vac-Aid Strips | Included — required for vacuum sealing with external sealers |
| Compatible Machines | All LAVA vacuum sealers — set sealing time to approx. level 1-2 |
| Non-LAVA Machines | Compatible only if sealing time is adjustable. Fixed sealing time machines cannot seal this thin membrane reliably |
| Aging Time | Beef: 3-4 weeks minimum / Lamb: 2-3 weeks / Cured meats: varies |
| Suitable Cuts | Whole muscle cuts: ribeye, striploin, rump, lamb leg, short loin, brisket |
| Storage | Standard domestic refrigerator (1-3°C) — no cabinet required |
| Max Cut Width | 30cm — any length up to 3m |
| Instructions | Printed manual included |
| Custom Sizes | Available from 50 units — contact LAVA Australia |
| Produced in | Germany |
Cut to the Exact Length You Need
The A-Vac range includes two pre-made bag sizes — 20x30cm and 25x55cm, covering cuts from 1kg up to approximately 5kg. The roll exists for everything outside those two dimensions.
A 2.5kg brisket flat that is 35cm long does not fit cleanly into a 25x55cm bag without excess film bunching at the end, and excess film in a dry aging bag creates dead spots where moisture cannot escape properly through the membrane. A 4kg ribeye roll that is 45cm long needs a bag at least 50cm long. A series of small individual steaks that each need their own bag at 20cm length go through a 3m roll efficiently without waste.
Custom Length for Cleaner Dry Aging
The roll format lets you cut the exact bag length required for each cut, seal one end, load the meat, seal the other end with the Vac-Aid strip in place, and vacuum.
The bag fits the cut with minimal excess, which means the entire membrane surface is in contact with or close to the meat and moisture escapes evenly rather than pooling in a loose end.
At 30cm wide, the roll covers cuts up to 30cm in width, bone-in ribeye sections, thick striploin portions, and most large whole-muscle cuts that benefit from custom bag lengths. For cuts wider than 30cm, the A-Vac pre-made 40x70cm bag is the right option.
The membrane works identically to the pre-made bags — semi-permeable, diffusion-open, permeable to moisture vapour but impermeable to bacteria. Moisture escapes through the film during the aging period. The meat surface dries and forms a crust. The natural enzymes in the muscle break down connective tissue. After 3-4 weeks for beef, the result is measurably more tender meat with concentrated flavour — in a standard domestic fridge, no cabinet required.
Vac-Aid Strips Are Essential
The A-Vac membrane is smooth on both sides — no channels for an external sealer's pump to draw air through. The Vac-Aid strip creates an air path along the open end. Without it, the pump cannot evacuate the bag. Strips are included with every roll.
Adjustable Sealing Time Required
Set your LAVA vacuum packaging machine to approximately level 1-2 on the sealing time dial. The thin membrane welds at lower heat than standard PA/PE foil — too much heat burns through it. For non-LAVA machines, adjustable sealing time is a firm requirement.
Best For
Custom-length dry aging of whole muscle beef cuts such as ribeye rolls, striploin, brisket, and rump cap, lamb legs and shoulders, dry-curing sausages and hams, and any aging project where the cut dimensions do not fit cleanly within a pre-made bag size.
A-Vac Dry Aging Roll — Common Questions
Why would I choose the roll over the pre-made A-Vac bags?
How many bags can I get from one 3m roll?
Does the roll work the same way as the A-Vac bags?
Can I use this roll on any vacuum sealer?
All LAVA vacuum sealers handle the A-Vac roll with the sealing time set to approximately level 1-2. For non-LAVA machines, the sealing time must be independently adjustable. Fixed-sealing-time consumer machines — including most budget food savers — cannot seal the thin A-Vac membrane reliably. LAVA cannot guarantee results on non-LAVA machines.
Cameron S. (verified owner) –
best quality and good price
Matthias B. (verified owner) –
both thumbs up
Adam C. (verified owner) –
Product is on point, currently have some Charcuterie items aging, looking brilliant so far, and also some whole cuts. looking forward to cutting them open.
Milla (verified owner) –
Perfectly dry ages meat. Much cheaper than using an ageing fridge.
Tiffy (verified owner) –
I think I’m happy with these bags so I can keep buying them from you.
Ben H. (verified owner) –
How to make gourmet dry-aged-Beef? With Lava Dry-Aging-bags. This is the way!
Boris (verified owner) –
great bags for gourmet meat
Oli H. (verified owner) –
Delicious meat in 3 weeks
Anonymous (verified owner) –
very thin bags.
Ralph D. (verified owner) –
works well
Luke D. (verified owner) –
Really great Quality, would recommend!
Vira A. (verified owner) –
Highly recommend these bags. The ribeye that was dry aged for 30 days was amazing!
Anonymous (verified owner) –
Mmhhhh!!!
Dano (verified owner) –
Above expectation.
Anonymous (verified owner) –
good price
Glenn (verified owner) –
Great dry aging bags. I’ve tried other bags that are much thicker. Obviously, the moisture cannot evaporate as well as with the lava bags. You can’t compare the results.
Anonymous (verified owner) –
great easy to use
Anonymous (verified owner) –
*****
Alastair H. (verified owner) –
cant comment yet…presuming it will be like all the other items
Brett (verified owner) –
very good
David Holmes (verified owner) –
Very satisfied.
Chris (verified owner) –
Awesome
Todd P. (verified owner) –
Great product. I am dry aging rib eye with the bone, scotch fillet and venison. Perfect results every time.
Anonymous (verified owner) –
Highly recommend. Cannot believe I just found out about these dry aging rolls now
Anonymous (verified owner) –
Good Value
Narelle (verified owner) –
Quality is great
Mik . (verified owner) –
Excellent product
Patricia Dyke (verified owner) –
An amazing product.
Anonymous (verified owner) –
Still aging away, no issues yet
Sam (verified owner) –
I’m actually yet to use the dry age roll but will in the next few days. I give 5 stars because everything supplied so far has been great and the customer service is really good. So if I don’t get it right then I know I can reach out for help.
Norman Crittenden (verified owner) –
Works as required.
Karen (verified owner) –
getting used to how achieve a good seal at start. now seal it 3 times to ensure a good bag seal before placing meat in nbag
Steven M. (verified owner) –
Good Product, better then expected
Mandy (verified owner) –
Quality product, will definitely order again.