Oishi Film, the breathable membrance for dry ageing beef. Its innovative membrane technology allows oxygen exchange yet prevents water and odours to penetrate the meat.
Dry aging is a meat preparation process by which the meat is aged for a period of time (from days to weeks) under a well controlled environment for the breakdown of meat tissue before serving. It's a process that not only helps the steak develop flavor, but also makes it far more tender than it would be completely fresh.
The Breatheable Membrane
- innovative membrane technology
- allows moisture and water to be released from meat while preventing odours from getting in
- oxygen exchange as membrane is breathable
- protects meat from contamination of bacteria, mould
