Tublin® Dry-Aging & Curing Bags

Dry Aging History Dry aged beef was the early days norm. Beef carcasses were allowed to hang in a locker for a few weeks after slaughter to become more tender and flavourful. During dry-aging, moisture evaporates from the muscle creating a mature beef flavour. The meat’s natural enzymes break down the fibrous, connective tissue in the muscle thereby tenderizing it.

While traditional ‘dry world’ aging practices have a positive impact on flavour and tenderness, today this process requires specialized facilities to maintain modern requirements for food safety and consistent quality.

Tublin®  technology allows beef to age and still achieve the same bold, beefy flavour and tender texture as traditional open-air dry aging. Plus it is foodsafe!

Dry Age Steaks at Home for Sous Vide

UMAi Dry for Restaurant

“Our award winning Tublin® film has a complete and consistent bacteria barrier, but let’s water through the foil at the same time. This plastic film is ideal for aging, drying, smoking and maturing food products ensuring the highest level of food safety.”

Tublin ® is used for:

• dry aging and maturing meat
• curing and drying ham, prosciutto, pancetta, coppa, speck, bresaola etc.
• salting and drying of fish
• smoking products, i.e. fish / meats
• maturing of cheese