Membrane maturing bags size M, 250x550mm, for dry-aged beef, 55 degrees, 5 pieces
With the 55°C membrane maturing bag, you too can now safely dry-age meat in your refrigerator. Simply add the meat, vacuum seal it, and let it mature for 2-3 weeks on the refrigerator shelf at approximately 3°C. Grill or roast, and voilà: The perfect dry-aged beef. For optimal vacuum-sealing results, use the VAC AID vacuum sealer (#45019).
Details
Recommended for
region
storage
Article number
936201
EAN
4025084362017
Weight
70 g
LängexBreitexHöhe
xx
SKU: 936201: 34 cm x 21.5 cm x 0.5 cm
Average nutritional values per
100
g
Calorific value
0
kJ
Calories
0
kCal
Fat
0
g
- saturated with it
0
g
Carbohydrates
0
g
- of which sugar
0
g
protein
0
g
Salt
0
g