UMAi Dry Aging Bag for Steaks, Pack of 3, Dry Age Bags for Meat, Ribeye & Striploin Steak up to 12-18 lbs, Home Steak Ager Refrigerator Bags, No Vacuum Sealer Needed, Tender Aged Beef in 28-45 Days

I boughtbthe Umai bags and a14lb Strip loin from my lacal butcher. I prepared the meatvas per instructions and used the water vacunm method! I put the meat in the bag and used a clean 5 gallon bucket of water in the sink, You put the meat in the water filled bucket,g=no need to completely fiil , and work from the bottom to the top with your hand bringing the air to the top ofthe meat and out the bag. My wife then twisted the top of the bag and applied two heavyduty twists Worked great!! Placed meat in fridge for 47 days on a raised wiire rack and everything turned out as advertised!! This was my first attempt!!! So you can easily vacunm seal without a machine and get excellant results!! I have two bags left and am looking forward to some ribeyes!!!!

These bags are fantastic, very easy to use, and will turn even average cuts of meat into excellent "cut with a fork" soft dry age steak with a wonderful nutty/buttery flavor. They are also great for game meat and for those who do not like deer/elk it does make the flavor of the meat more mild and more like beef steaks.No vacuum sealer needed just fill a sink/bucket with water, dunk your bagged cut of meat into it to force out any excess air, twist the opening closed and add a few zip ties. Place on a rack in your fridge and wait 30 days. Super simple. Also the best way I found to placing the meat into the bag is to turn the bag inside out 3/4 of the way and then get the thick end of the meat into the bag and slip the rest over like a sock.You do lose about 15-20% of your meat so its best to buy large cuts, don't waste the bags on dry aging anything less than 4lbs, And the more "square" the cut of meat is the better, try to avoid large/flat cuts since the meat dries from the outside in. If you do only have a cut that is 4-5" thick dry age for less time I dry aged a 5.2lb piece with that thickness for 22 days and the results were excellent.When looking at the piece you are going to age remove 1"-1.5" from all sides and that will give you a good idea of the size of your finished product.Its best to go to a butcher shop and ask them to leave some fat on the outside of the cut so it protects the meat underneath from hardening.I put a 6 and 7lb chunk of Boneless Rib-eye in the bag with plenty of room to spare I think you could fit 10lbs no problem.The hardened meat called "pelicose" that is a result of the dry aging process as well as the fat can be ground up and added to burgers and sausage or chopped into small sections and given to dogs as treats.For anyone wondering dry aging does not produce a strange smell in your fridge. If you stick your nose up to the bag you may detect a slight woody/nutty smell but its so mild you might not.

It works really good! I used to have a fridgejust devoted to dry meat, and it was very time consuming. With this bags is very easy and the result is pretty much the same, my palade is not trained enough to notice any difference, if there is any. With this bags is now very easy to dry meat at my regular fridge.

From the time I first tried dry aged beef, decided to make some of my own and started researching what was out there, this was one of the first products I came across, but in addition to being outrageously expensive compared to the cheaper alternatives, I also could not make heads or tails out of the terminology of dry aging in general, just that everyone was promising the same thing; go with us and you won't have any problems, but at the same time I noticed a lot of people trying UMAI bags were still apparently ending up disappointed.Since these bags came advertised as not specifically needing to be vacuum sealed, which I did not want to be bothered with at the time as an extra complication, this was the reason, while still researching, I decided to get a UMAI bag, but that said, out of an abundance of caution, to say nothing of all the people out there who apparently were not sealing their bags properly for some reason or another (seems trying to figure out how much air to squeeze out and how much is ok to leave in was the real extra complication!), in the end I reversed course and did get a vacuum sealer to use with it.By now I felt like I was starting to pick up on the little things, like putting the meat on a rack and never directly on a glass shelf surface, the ideal temperature range (somewhere around 36 degrees) and ad hoc guidance about how much meat surface should be in contact with the bag (around 80%), what to do if at first you don't succeed (reseal it and try again) and how to test the seal when done (hold underwater and look for bubbles).In the course of all the work I had done to this point, I noticed more often than not that UMAI consistently referenced all the things I was coming across in other places, and not only that, but the information was available in articles, videos, pictures and even telephone support as well, which on general principle, I did not want to rely on at first, but even so, there's no question what they offer to help get you started with stands head and shoulders above their competition, so just on that basis alone, for a first time attempt you can't do much better.So the next question---how does all that supposedly good guidance translate to an actual first time project?(for first attempt at dry aging I am only using a single serving of steak--NOT recommended BTW)Week 1 - Meat is noticeably darkerWeek 2 - Meat darker and shrinking down on the bone with little white speckles everywhere--GF is GROSSED!!Week 3 - Meat looks completely different now--can't believe how it looks now from where it started--YES!!Update: It's like a whole new world has opened up and looking back, when it comes to getting started with dry aging, I would say you get what you pay for and the UMAI 'system' definitely got me going in the right direction when I didn't have any. Am I going to continue to pay this much for 3 bags? No---but now that I know my way around I just use the sealer to turn those 3 bags into several more as needed---GREAT product and system!!

I had cut a large prime rib in half. The one I cooked without the bag, turned pretty good, the same cut using the bag was amazing. I would compare the prime rib better than Butcher aged beef. It’s easy to use and now I have a new hobby.

Absolutely love these bags…… I have a prime full ribeye section in our cooler right now that will be cut open in a month or so….. for someone who dosent have access to a dry age cabinet these work phenomenally….. flavor and tenderness is incredible….. and we grind our bark with some roasts later to make dry aged burgers…. We use the submersion method and it has always turned out flawlessly.