Banquet Bags for Dry Aged Steak can greatly improve texture and flavour of Meat. Dry Aging the Meat using our Banquet Bags usually takes around 20 - 25 days. The Dry Aging process is designed to concentrate on the tenderization of the meat texture and saturation of the natural flavour. This process then changes beef in two ways. Firstly, moisture is evaporated from the muscle. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle.
