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 have used 2 of the 3 included bags so far. The first effort was a boneless striploin that I purchased from Sams. I did a lot of reading about proper use of the product because as a single person, committing $100 of steak to an unknown process could cost me a lot of meals. The results were astounding. The steaks were fantastic, and several folks I cooked them for were amazed at how good they tasted. I did not rely on counting days, but instead kept close track of the weight loss (better way to ensure you don't over dry your meat). I targeted about a 20% loss of weight which in my fridge took about 25 days. To the other reviewers who had difficulty with the foodsaver sealers - that is the sealer I have (the standard old black one). Was it a bit of a trick to get it to seal right? Yep. I made sure to try my first seal way high on the bag so if it didn't work, I could try again. That is what happened. I didn't get a good seal so I cut it open and tried again with success. Just takes a bit of work to get the seal. Last bit of advice - do not rinse the meat off when you cut open the cryovac it comes in. I've since done a full boneless ribeye, and also made 8 or 9 different types of charcuturie, salami, sopressata, and pepperoni with their other products. All with fantastic results. Can't wait to dig into the Dry Aged Christmas Prime Rib.

These bags are amazing! From paying $30+ a pound to making your own for $14-15. Game changer and easy to do.

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.

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 darker Week 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 purchased a 10lb choice NY strip loin from Costco to test these bags out. After 35days of waiting, you can see I got some nice dry aged steaks. Now I’m kicking myself for not going bigger with the meat, because I have to wait longer for the 2nd round of use with these bags. These don’t seal like a traditional vacuum bag, because they’re a membrane and not an actual bag. You can see my first attempt is still pretty loose in areas on the meat, but it turned out exactly like you would expect. I have my 2nd bag in use now with a 17lb boneless ribeye roast from Costco. As I use these bags up, I’ll be back for more. It’s not fair that steak can taste this good!

I was a bit worried when I bought these because I saw so many complaints from people in reviews and in YouTube videos that they had trouble getting the bags to seal and ended up ruining some. I hadn't used a vacuum sealer before and had to buy that as well. The vacuum sealer, a FoodSaver, showed up before the dry age bags so I practiced using it to do some sous vide, which I used to do in silicone reuseable bags. Way easier. It definitely took some practice to understand where exactly to position the rim of bags when vacuum sealing so that it can suck the air out, which is basically the dead middle of the little channel. If you haven't used a vacuum sealer before, PRACTICE FIRST before putting these much more expensive dry age bags through one. I suspect that's the issue most people are running into, that they just weren't practiced with the vacuum sealer and bought it as the same time as the dry age bags like I did. If they have used a vacuum sealer a few times, then I'm not sure what's so difficult about these bags for some people. They work the exact same except you put a little strip along the part you're sealing, and I didn't find that particularly challenging to do without extra hands or anything. I'm also not sure how people could actually *ruin* the bags from a few failed sealings unless they barely had enough space to close them, because if you partially mess up a seal, you can always seal right over it, or just cut it off and try again. Anyway, I dry aged a whole rib for 45 days on a wire rack in my fridge. No issues at all. I will advise that I was surprised 45 days was a little too long for my tastes, though; I read a lot of people say that 45 is pushing it for most people and 60 is really pushing it, so I thought I have a high tolerance for stuff like that and I should like 45. Nope! Next time I will do between 30 and 35 and see what I think. Also remember that you can grind up the fat and pellicle and add it to ground beef so you're not wasting anything you trim if you don't want to. It goes pretty well in chili where flavorful juices will reconstitute the pellicle; I use 4 oz of fat/pellicle slurry (lol, appetizing!) per pound of lean ground beef or pork.

This product was so promising but fell short before it even got started. The product is incredibly difficult to work with. Of the 3 attempts with this bag, all 3 resulted in failures. Baggie 1: Following instructions to seal the bag at a 45 degree angle on 1 side and using the "mouse" to vacuum and seal the bag resulted in a failure to correctly seal and was completely and so the bag had to be opened, meat removed, and bag tossed. Baggie 2: Changed up my approach after watching a few YouTube instructional videos for how to handle these bags. Meat in, sealed BOTH edges at 45 degree angles. Applied the "mouse" sealing strip in the middle and proceeded to sealing the bag. Initial seal worked but came undone after 24hrs. Tried to reseal but the vacuum sealer didn't accept the bag the second time around when attempting to stick it back into the sealer. Removed steak and proceeded to retry with 3rd and last bag. Baggie 3: Followed the same approach as baggie 2 but attempt to double seal before removing the bag after vacuuming, After applying the double seal, it looked as if it worked but after 24hr the baggie came undone... again... Gave up after trying 3 times and the baggie didn't work. Now I have $200 worth of ribeye and nothing to do with but freezing it... Analysis: The "mouse" strip that allowed for the bag to be used with any FoodSaver vacuuming device also seems to have cause the sealing problem. It's a catch 22 because the bag does no work without the "mouse" and the "mouse" prevents a clean seal. Overall, the product was promising, if you can get it to work properly. Feels you'd need to buy the UMAi branded (Or suggested) food sealer to have this work properly. Anyways, it was a disappointing experience.

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.