Membrane maturing bag size XL, 400 x 800 mm, for dry aged beef, 55 DEGREES

With the membrane maturing bag from 55Grad, you can now safely dry age your meat in your fridge. Simply put the meat in, vacuum seal it, then let it mature for 2-3 weeks on the fridge rack at around 3° Celsius. Grill or roast and voila: the perfect dry-aged beef. Ideal for large pieces of meat weighing 8 kg or more or pieces of meat with bones.