A-Vac Dry Aging Bags — Specifications
| Item | Detail |
|---|---|
| Bag Size 1 | A-Vac 20/30cm x 2 bags |
| Bag Size 2 | A-Vac 25/55cm x 2 bags |
| Total Bags | 4 bags |
| Vac-Aid Strips | Included — required for sealing with external vacuum sealers |
| Instructions | Printed manual included |
| Film Type | Diffusion-open membrane — permeable to moisture vapour, impermeable to bacteria |
| Suitable Cuts — 20/30cm | Small to medium cuts, up to approx. 1-1.5kg (e.g. small ribeye, rump steak portions) |
| Suitable Cuts — 25/55cm | Medium to large cuts, up to approx. 3-5kg (e.g. full sirloin section, whole rump) |
| Aging Time | Beef: 3-4 weeks minimum / Lamb: 2-3 weeks |
| Storage | Standard domestic refrigerator (1-3°C) |
| Compatible Machines | All LAVA vacuum sealers — set sealing time to approx. level 1-2 |
| Non-LAVA Machines | Adjustable sealing time required |
| Produced in | Germany |
Two Sizes, Four Bags — Try Before You Commit
The test set lets you age two different cuts simultaneously, compare the results, and confirm which A-Vac bag size suits the cuts you typically work with.
Bags in the Test Set
You get two 20/30cm bags and two 25/55cm bags, giving you enough to test both common A-Vac sizes before investing in a full roll or larger pack.
Why Start With the Test Set
The A-Vac membrane bag works differently from a standard vacuum seal bag. Before investing in a full roll or a larger pack, the test set lets you age two different cuts simultaneously, compare the results, and confirm which bag size suits the cuts you typically work with.
Aging both sizes at the same time from the same animal also gives you a direct comparison of results across cut sizes, useful if you are building a dry aging process from scratch.
For Smaller Individual Cuts
The 20/30cm suits smaller individual cuts such as a single ribeye, a thick rump steak portion, or a small lamb rack.
For Larger Whole Cuts
The 25/55cm is for a larger whole cut such as a full striploin section, a bone-in rib, or a whole rump cap that runs to 3kg or more.
How the A-Vac Membrane Works
The film is semi-permeable. Moisture escapes through the membrane during the aging period while the barrier prevents bacteria from entering. The process runs in a standard domestic fridge at 1-3°C, no humidity controller or aging cabinet needed.
Moisture Escapes
Moisture vapour leaves the bag gradually during aging, helping the meat surface dry and form the correct crust.
Bacteria Stay Out
The membrane allows moisture vapour through while acting as a barrier against bacteria entering the bag.
Flavour Concentrates
Natural enzymes break down connective tissue, producing more tender meat with a more concentrated flavour after 3-4 weeks.
The Vac-Aid Strip
The A-Vac membrane is smooth on both sides with no channels for air to travel through. Without the Vac-Aid strip, an external vacuum sealer cannot draw air out of the bag. The strip is included in the test set and creates the air path needed for the pump to evacuate the bag. Position it along the open end of the bag before sealing.
Sealing Time
Set your LAVA vacuum sealer to approximately level 1-2 on the sealing time dial. The membrane is thin and welds at lower heat than standard PA/PE foil.
For non-LAVA machines, the sealing time must be independently adjustable. Fixed high-temperature consumer sealers cannot weld the A-Vac membrane reliably.
Best For
Anyone trying home dry aging for the first time, buyers who want to test both A-Vac bag sizes before committing to a larger order, and anyone who wants to age two different cuts simultaneously for a direct comparison.
Cameron S. (verified owner) –
best quality and good price
Matthias B. (verified owner) –
both thumbs up
Anonymous (verified owner) –
Great Product
Warren (verified owner) –
I am very happy. The cheap and easy to use dry aging solution
Anonymous (verified owner) –
Let’s try something new! It was easier to use then I thought.
Tash (verified owner) –
This system works perfectly with my LAVA vacuum sealer v.300 white. I’ve tried other dry-aging bags with a crap sealer and wasted my time, my money and my beautiful meat. You guys offer the best customer service. Half of the suppliers should take a leaf out of your book!
Cameron (verified owner) –
Very good quality
Glenn (verified owner) –
Mmhhhhhh!!!
Anonymous (verified owner) –
Thanks guys, love your dry aging bags
Anonymous (verified owner) –
Works very well and the outcome is fantastic
Brett (verified owner) –
very good
Anonymous (verified owner) –
I had a question, called and got the advise I needed. Works. Very professional
Ashley Lucas (verified owner) –
Great product, works just like using a dry aging cabinet – excellent if you can’t afford and expensive piece of equipment!
Randy Knispel (verified owner) –
Bags are great quality, use them for all my long storage projects.