A-Vac Dry Aging Bags - Specifications
| Specification | Detail |
|---|---|
| Bag Type | A-Vac (membrane dry aging, semi-permeable) |
| Available Options | Test Set (2× 20/30cm + 2× 25/55cm) Roll (30cm × 3m) Single Bag (40×70cm) |
| Film Type | Diffusion-open membrane — permeable to moisture vapour, impermeable to bacteria |
| Thickness | Very thin — requires adjustable sealing time |
| Function | Allows controlled moisture loss during aging; concentrates flavour |
| Vac-Aid Strips | Included with all options — required for external vacuum sealers |
| Compatible Machines | All LAVA vacuum sealer machines — set sealing time to approx. level 1–2 |
| Non-LAVA Machines | Compatible only if sealing time is adjustable. Machines without adjustable sealing time cannot seal these bags 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 |
| Storage | Standard domestic refrigerator — no special cabinet needed |
| Instructions | Printed manual included with every purchase |
| Custom Sizes | Available from 50 bags — contact LAVA Australia |
| Produced in | Germany |
Shelf Life Notice
A-Vac dry aging bags and rolls have a shelf life of approximately 6–12 months from purchase.
We recommend storing them in a cool, dry place and using them within this period for optimal performance.
A Membrane Bag — Not a Standard Vacuum Bag
This is what makes A-Vac different — and why it works. A-Vac bags use a semi-permeable membrane that allows moisture to escape, while blocking external bacteria — creating the perfect dry aging environment inside a normal fridge.Why Standard Bags Don’t Work
In regular vacuum bags, moisture is trapped. The meat sits in liquid, and the internal environment remains unchanged — meaning no real dry aging occurs.How A-Vac Works
Moisture slowly evaporates through the membrane, allowing flavour to concentrate, texture to improve, and natural enzymes to tenderise the meat over time.Real Dry Aging Results
After 3–4 weeks, you achieve the same core result as a professional setup — tender meat with rich, dry-aged flavour, without needing a cabinet.No Complex Setup Required
No humidity control, no UV light, no fan system. Just a fridge at 1–3°C and enough space for airflow around the meat.Vac-Aid Strips Explained
A-Vac bags use a smooth membrane, so Vac-Aid strips create an airflow channel during vacuuming. These are included with every A-Vac product.Machine Compatibility
LAVA machines work perfectly at sealing level 1–2. Other machines must have adjustable sealing time — fixed heat sealers can damage the membrane.Best Suited For
- Whole beef cuts (ribeye, striploin, rump, T-bone, short loin)
- Lamb legs and shoulders
- Dry-curing sausages and hams
- Home dry aging without a cabinet
Important
Fully compatible with all LAVA vacuum sealer machines (set sealing time to level 1–2). For non-LAVA machines, adjustable sealing time is required for reliable sealing.A-Vac Dry Aging Bags — Common Questions
Can I dry age in a normal fridge or do I need a special cabinet?
You can use a standard home fridge — no special equipment required.
As long as your fridge holds a consistent 1–3°C and the meat has space to sit freely, the LAVA A-Vac membrane manages the environment for you.
No humidity control. No fan. No UV light.
Just keep the fridge clean and avoid strong-smelling foods nearby.
How long does dry aging take?
You’ll start seeing results faster than most expect:
- Beef: noticeable improvement after 3–4 weeks
- Optimal range: 4–6 weeks for ribeye and striploin
- Lamb: typically 2–3 weeks
Longer aging (6–8+ weeks) is possible for deeper flavour, but note:
A protective outer crust forms, which is trimmed before cooking — this is normal and expected.
What cuts work best?
Dry aging works best with larger, whole muscle cuts that have good fat coverage:
- Ribeye (bone-in or boneless)
- Striploin
- Rump cap
- Short loin
- Lamb leg and shoulder
Avoid very lean or fully trimmed cuts — they lose too much moisture and yield less finished product.
Shelf Life Notice
A-Vac dry aging bags and rolls have a shelf life of approximately 6–12 months from the date of purchase.
Do I need to do anything during aging?
No ongoing work required.
Once sealed correctly with the Vac-Aid strip, the process runs on its own.
Just do a quick check after 2–3 days to confirm the vacuum is holding.
After that, leave it undisturbed until your desired aging time is reached.
Can my machine seal the A-Vac bags?
All LAVA vacuum packaging machines seal A-Vac bags.
Set sealing time to approximately level 1–2 — the membrane seals at lower heat than standard bags.
For other brands:
Your machine must have adjustable sealing time.
Machines with fixed heat settings (common in entry-level sealers) may:
- Burn through the membrane, or
- Fail to seal properly
For non-LAVA machines, performance cannot be guaranteed.
What is the Vac-Aid strip — and why is it needed?
A-Vac bags have a smooth membrane (no air channels).
The Vac-Aid strip creates a pathway for air to be removed during vacuuming.
Without it, external vacuum sealers cannot evacuate the bag properly.
All A-Vac options include Vac-Aid strips — ready to use out of the box.
Can I order custom sizes or other formats?
Yes. Custom A-Vac sizes are available from 100 units, and we can also source additional standard sizes on request.
Available (on request) sizes include:
- 20 × 30 cm – approx. 1–2 kg meat
- 25 × 40 cm – approx. 1.5–4 kg meat
- 25 × 55 cm – approx. 2–5 kg meat
- 30 × 60 cm – approx. 5–8 kg meat
- 40 × 70 cm – approx. 8–11 kg meat
- 30 cm × 3 m roll – cut to your preferred length
All sizes are compatible with external LAVA vacuum sealers and include Vac-Aid strips for easier vacuuming.
Contact LAVA Australia to discuss availability, lead times, and pricing.
