Dry Aging Instructions

DryAgePro® Commercial Chamber Sealer Instructions

DryAgePro® is not a replacement for oxygen barrier vacuum packaging. It is not suitable for shipping or storage, apart from dry aging.

Dry aging cannot be done while boxed in shipment without significant adjustment of shipment protocol.

how to dry age meat

Key points about DryAgePro®: 

  • creates individual dry aging environment for each piece of meat
  • allows for oxygen exchange and moisture release
  • does not draw tight vacuum or seal like laminated oxygen barrier vacuum bags
  • seal is fragile until bond forms during the week under refrigeration 
  • meat requires consistent, unlimited air flow to all surfaces throughout the aging 
  • optimal aging temperature is 32-38 degrees F (2-4 degrees C)
  • not suitable for high speed, automated production lines
  • meat cannot be held or shipped in DryAgePro®


Techniques to Successful Application: 

  1. Meat surface must be well-coated with moist proteins.  Drain purge, but do not wipe off surface.
  2. Transfer directly from processor packaging or fold back opening of DryAgePro® to form a sleeve to prevent compromise of the seal.
  3. Massage out the air and bring the DryAgePro® into the best possible contact with the meat surface before starting to vacuum and seal.
  4. Adjust temperature and/or time of the sealing bar. DryAgePro® is single layer and MAY melt through or FAIL to seal if equipment is set for typical laminated vacuum bags.
  5. After sealing, allow for seal to completely cool and solidify before opening chamber lid.  Check for a complete, clear seal.
  6. Handle VERY carefully.  Seal is fragile until the bond is formed during first week of aging.

Dry Aging Environment:

  • Ensure that the meat is placed on an open wire rack with excellent air flow to entire surface.
  • Maintain air flow and consistent temperature between 32-38 degrees F (2-4 degrees C).
  • DryAgePro® allows for oxygen exchange so small pockets of air or release between meat and DryAgePro® as meat dries and shrinks do NOT pose a health risk. 
  • Where there is an air pocket, surface darkening and hardening may be slower. After aging, “bark” may be a couple millimeters deeper in these spots.

During aging:

  • Surface of the meat will gradually darken to a deep mahogany and harden like bark.
  • Meat surface should be clearly visible through bond with DryAgePro®. 
  • Shrink will gradually cause some release in DryAgePro® bond, but this is not a concern.

Aging time and Shelf Life:

  • Dry age for 21 to 28 days, or longer—most chefs prefer the flavor after 35 to 45 days.
  • When dry aging is complete, remove DryAgePro®, trim and steak out while the “bark” is firm. 
  • Generally, serve your dry aged steak inventory within two to three days. Vacuum seal for longer holding.  Dry aged meat freezes well.

Watch DryAgePro® in Action

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