There are a number of differences between Australian and American beef. The main difference being different breeds of cattle that are being fed a different diet than American corn fed Angus beef. The temperature differences and water quality play an important role as...
DryAgePro dry aging bags can be used to produce dry cured meats such as proscuitto, capicola, bresaola, pancetta, guanciale. DryAgePro ageing bags provide an oxygen and moisture permeable membrane that covers the cured meat while it is maturing. Traditional methods of producing dry...
Why dry age beef? Beef is the most prized of all meats. It is the most expensive to raise and yields an uncomparable taste and sensory experience when prepared correctly. In order for beef to yield this superior eating experience it has to be aged. There are essentially two common...
“Vacuum packaged aging of beef typically implies ‘wet-aging.’ With much greater than normal moisture permeability, the vacuum packaged bags in this study may be used to dry age beef to increase yields, limit microbial contamination, and provide business management efficiencies without...
DryAgePro technology can be successfully applied to Specialty Dry Cured Meats such as Pancetta, Bresaola, Coppa/Capicola and Boneless prosciuttini (fiocco and culatello). The DryAgePro material releases moisture and allows oxygen to permeate - both are necessary for successful dry cured meat drying...
DryAgePro ideas: Making Duck Prosciutto is easy and convenient with DryAgePro. The entire process takes 2-3 weeks and the product is a luxury speciality item that demands upscale premium price.
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DryAgePro dry aging bags can be used to produce dry cured meats such as proscuitto, capicola, bresaola, pancetta, guanciale.
Why dry age beef?
“Vacuum packaged aging of beef typically implies ‘wet-aging.’ With much greater than normal moisture permeability, the vacuum packaged bags in this
DryAgePro technology can be successfully applied to Specialty Dry Cured Meats such as Pancetta, Bresaola, Coppa/Capicola and Boneless prosciuttini (fiocco an
DryAgePro ideas: Making Duck Prosciutto is easy and convenient with DryAgePro.
