Wet-Ageing with the benefits of Dry-Ageing.

Active support for the maturation process of the finest.

So that beef passes the maturation test with the best grades.

Gourmet quality made easy: Combined with vacuum packaging, Beef-Ager accomplishes/enhances a dry-ageing effect. Bedded on Beef-Ager, the beef and multi-layer pad form a shrink-wrapped team. Beef-Ager absorbs escaping meat juices and ensures an optimum dry-ageing effect.
The result: An optically and qualitatively outstanding meat product with natural smell and flavour.

Beef-Ager ensures a difference you can taste,
smell and see.

And this in proven quality. Beef-Ager was tested by the German Institute for Food Technology (Deutsches Institut für Lebensmitteltechnik e.V. / DIL) in a maturation study and judged as very good. Amongst other, taste, smell and look were inspected. Using the multi-layer pad Beef-Ager, significantly improved the sensor technology on all levels.

The facts in brief

SuperCore absorption core
Purer taste
Natural smell of the meat
Improved look (structure and packaging)
Consumer friendly handling

Beef-Ager was test winner!

Compared to other vacuum packaging Beef-Ager clearly achieved the best results. Meat had the most natural taste. When the packaging was opened sour smells were significantly reduced.
The meat did not swim in its own juice – a clear optical advantage. The pad had absorbed the liquid. No meat juices flowed out when the packaging was opened. A plus for consumer friendly handling. And good a prerequisite for bringing your high-end product to the customer under the best of conditions.

Tested by the German Institute for Food Technology and found to be very good.

Beef-Ager is available in various designs and colours to meet today's requirements.

With Beef-Ager, you get a visually and qualitatively excellent meat with a natural smell and taste.

Beef-Ager supports you in bringing your high-quality product to the customer under the best conditions!

SuperCore: Cleaner, barrier free absorptions power

Our SuperCore technology consists of pure, extremely absorbable material based on cellulose. Thanks to our unique manufacturing process, any type of adhesive or bonding agent is avoided. Further reading

Beef-Ager. The best basis for vacuum-packed products.

Application

Beef

Equipped with tailor-made suction cores, Beef-Ager corresponds ideally to the respective meat properties and absorbs the liquid released.

Deer

Whether lamb, deer or stag, Beef-Ager optimises the ripening process within the vacuum packaging.

DIL Study

Studies that you do for sure.

Highly absorbent, without drying out!

Beef-Ager was developed by the German Institute of Food Technology (Deutsches Institut für Lebensmitteltechnik e.V.). (DIL) in a ripening study in the areas of optics, meat structure and sensor technology. In comparison with other vacuum packaging, the Beef-Ager clearly achieved the best results. Once again, McAirlaid's development department has succeeded in defining standards. The facts speak for themselves.

Taste: The DIL tested Beef-Ager with regard to the taste aspects "sour", "metallic" and "meat/beef taste". Clear result: Beef-Ager achieves the best result with the most natural taste.
Smell: When opening the packs, the sour smell was significantly reduced.
Optics: meat does not "float" in its own juice - a clear optical advantage
Handling: As the pad absorbs liquid, no meat juice escapes when the pack is opened - a plus for consumer-friendly handling

Colours, dimensions

10 white

70 black

Variety of colours for the perfect presentation

We make it possible for your products to be presented in an appetizing and hygienic way. We have a wide range of colours at our disposal for this purpose.

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