Swiss-made foil

A-Vac Dry-Aging Vacuum Seal Bags

Q: 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 weeksLonger 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.

Q: 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:20×30cm – approx. 1–2kg meat 25×40cm – approx. 1.5–4kg meat 25×55cm – approx. 2–5kg meat 30×60cm – approx. 5–8kg meat 40×70cm – approx. 8–11kg meat 30cm × 3m roll – cut to your preferred lengthAll 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.

Turn your fridge into a dry aging cabinet — no expensive setup required.

23 reviews

From $35.90RRP ~~$39.90~~Launch offer: 10% off until 31 December 2026inc. GSTYou save $4

Add $214.10 more for free delivery

From $35.90RRP ~~$39.90~~Launch offer: 10% off until 31 December 2026inc. GSTYou save $4

Size: Roll 30cm × 3m

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Optional

100 Labels for Vacuum Bags$15.90

LAVA Permanent Marker$5.90

E-Vac 12m Vacuum Seal Rolls30cm × 6m · 2 rolls$40.90

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In stock

Usually ships same or next business day

Mix & Value

Mix Bags & Rolls. More Quantity. Better Value. Every pack of bags and rolls in your cart counts, any size.

5% off2–5 packs
10% off6–9 packs
15% off10+ packs

Already reduced · Mix & Value comes on top

Add 1 more of any size for 5% off.

Thin, breathable foil: not every vacuum sealer can handle it. A-Vac is a thin membrane that lets moisture through, so it behaves differently from a normal vacuum bag. Sealers without heat control, often the cheaper models, can struggle to pull the vacuum and to seal it: the seal burns through or doesn't hold. Every LAVA seals A-Vac at seal time 1–2. Using another brand? Check that it has an adjustable seal time before you buy.

Specifications

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

DispatchUsually ships same or next business day
Local stockShips from Australia
Delivery$9.95, free from $250

Not sure it's the right model?Our technicians know every LAVA machine.

1300 77 88 29

Buying for a business? Volume pricing & written quotes →

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

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 Set

All 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

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

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.

Browse LAVA vacuum sealers →

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:

20×30cm – approx. 1–2kg meat 25×40cm – approx. 1.5–4kg meat 25×55cm – approx. 2–5kg meat 30×60cm – approx. 5–8kg meat 40×70cm – approx. 8–11kg meat 30cm × 3m 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.

Reviews

What owners say

Size

★★★★★
“Just what I needed 😀👍”
Mark D.· Verified buyer· Roll 30cm × 3m· 20 Sep 2026
★★★★★
“Quality product, will definitely order again.”
Mandy· Verified buyer· Roll 30cm × 3m· 11 Sep 2026
★★★★★
“Good Product, better then expected”
Steven M.· Verified buyer· Roll 30cm × 3m· 02 Aug 2026
★★★★★
“Bags are great quality, use them for all my long storage projects.”
Randy K.· Test set: 2×20×30cm, 2×25×55cm· 25 Sep 2025
★★★★★
“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”
Karen· Roll 30cm × 3m· 30 Apr 2025