Instructions

4 Steps to your Home Dry Aged Beef

1. Fill the bag with the meat.
2. Vacuum and seal the bag
3. Place the meat on a wire rack in the refrigerator. The temperature should be 3 degrees Celsius. Age the beef between 7 and 28 days. (Weight loss approx. 5-10% per week)
4. Unwrap the beef and cut of the hard crust according to your tast.

That´s it!