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Frequently Asked Questions

How can I ensure the best possible seal and bond between the beef and the DrybagSteak material?

It is very important that the entire surface of your strip loin, rib eye, or top butt/sirloin be coated with the thick, sticky proteins, just like when it is first removed from the vacuum packing in which your beef supplier received it. Do not rinse, wash or dry the surface of the beef. If your beef is wiped dry, you will have less successful sealing and bonding of DrybagSteak material. Furthermore, you may introduce contaminants or bacteria with such a "cleaning" process. When possible, purchase your strip loin or rib eye in the vacuum packaging.


WHAT ARE THE TEMPERATURE REQUIREMENTS FOR DRY AGING WITH DrybagSteak technology?

Dry age at temperature between 34-38F. Typical household refrigerators and restaurant coolers are designed to protect food items like fruits, vegetables, fish and meats from spoilage without freezing them. Please make sure that your refrigerator maintains temperature between 34-38 F to ensure proper aging and prevent spoilage. Ensure that the DrybagSteak material is in contact with the beef and there are no air pockets inside the bag.


Why do you recommend against aging tenderloin?

When you dry age meat a couple of things happen--the enzymatic activity softens the texture and the moisture loss deepens the flavor. In the case of a tenderloin, because the texture is already tender (thus the name) aging does not improve the texture. In fact, it can make the texture too soft or mealy. Furthermore, since the tenderloin has a large surface area, you will have cut off the entire outer surface. This is a tremendous trim loss on a particularly expensive and precious cut of beef..

It is especially important that you do not try to cover the meat with fat and age because there will be no surface air for the moisture exchange and the meat will simply rot. That has been our experience.

The flavor of the tenderloin can be improved with aging for only a few days before the surface darkens and hardens. This way you deepen the beefy flavor without the trim loss and risk of damaging the texture.


What cuts do you recommend dry aging?

In general, dry aging is done with the following subprimal cuts: strip loin (New York Strip), boneless ribeye (ribeye) and top butt (sirloin). These are steak cuts that age well and improve significantly in flavor and texture with dry aging. We recommend strongly against aging tenderloin for the traditional 14, 21, or 28 days. You can age other cuts to deepen their flavor, but we have not found that other cuts improve in texture significantly with dry aging.

One more important factor is the fat content of your meat. It is best to procure a subprimal that has a good fat cap or a lovely ribbon of fat in the "eye" as this aging fat is what imparts the umami, that indescribable particular flavor/aroma to dry aged meat.


WHAT KIND OF SEALER CAN I USE?

Take care in choosing your sealer. You cannot use a channel-type or Foodsaver-type sealer with DrybagSteak material. It must be a retractable snorkel-type or chamber sealer. View recommended sealer.


HOW DO I PREPARE FOR THE BEST SEAL?

When you seal DrybagSteak material, it is important to take special care to get and keep a perfect seal. Make sure that there is no significant beef residue or blood on the surface of the inside of the area to be sealed. It may help to fold out the opening of the bag when you put the beef in. After inserting the beef, trim the remainder of the bag to within about four inches of the beef.


HOW TO I PROTECT THE SEAL?

Once you have drawn the vacuum and sealed the bag, do not pull on the plastic, hold the steak by the plastic or tug on the sealed steak. Gently place the sealed beef to be aged on a wire rack resting an in area of your refrigerator or cooler where there is excellent air circulation 360 degrees with nothing touching the sealed beef. Allow the steak to rest two or three days and you will notice that the DrybagSteak material will become like a second skin on the surface of the steak. Make sure that the DrybagSteak material is not pulled away from the surface and air pockets are not formed inside.


WHAT IF I NOTICE THAT THE VACUUM HAS BEEN LOST?

If you find the there are air pockets between the steak and the DrybagSteak material, you should repeat the sealing process with a new bag.


WHY IS THERE NO POWER TO MY SEALER WHEN I PLUG IT IN?

Notice that the red power light does NOT come on when you plug in the sealer. The red light is illuminated ONLY when the sealer is in operation a) actively heat sealing the material or b) actively drawing a vacuum.

For heat sealing:

  • set up the DrybagSteak material
  • lock the sealing arm into place on each side.
  • turn on the power switch.
  • then press on the heat sealing bar until the alarm sounds.
  • release, turn off power, unlock sealing bar on each side, and gently remove material from sealing bar.

For vacuum:

  • with the power turned OFF, eject the retractable snorkel.
  • set the opening in place on the snorkel.
  • lock the sealing arm into place on each side.
  • THEN turn on the power to activate the pump.
  • When your vacuum is sufficient, press on the heat sealing bar to seal.

Turn off power switch between steps.


How do I use the sealer for general vacuum sealing?

View General Sealer Instructions.


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