Using a vacuum sealer to age steak is a great way for butchers, meat shops, and individuals to have a tender steak seasoned just right.
For butcher shops and meat shops, aging a steak in a house seasoning or marinade is a great way to showcase the seasoning.
As little as two steaks up to large slabs of ribeye rolls, whole tenderloins, etc. can be aged using this method. The most important part is having a vacuum sealer and bags to accommodate the size of meat being sealed.
Start off with dry seasoning or marinade of choice. We recommend a mild or medium tasting seasoning. After multiple days a bold seasoning can overwhelm the taste of the steak.
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