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

Love these bags! For my first attempt at dry aging, I employed the cheesecloth method. It was a bit tedious having to rewrap the roast every few days and didn't produce the best results. Upon a friend's recommendation, I tried the UMAi bags. What a game changer! So easy to use with fantastic results. The first time, I aged 27ish days. This time, I aged 53 days, and wow! Just wow! The roast developed the expected nuttiness and crust. I highly recommend these bags! I also have a Foodsaver, and it works really well in sealing the bag.

This product works very well

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.

I've been using this product for years it's overall impressed me. I've done ages as short as 28 days and as long as 100 days with cuts ranging from ribeye to picanha and striploin (all USDA Prime or American/Australian Wagyu). Long story short is that this membrane bag doesn't compare to a real dry-aged steak, but it it's about 90% of the way there. Flavor: As you would expect, drying your meats out will concentrate its flavor. The longer you age it, the more intense the end-product. My 28 day age resulted in a mild improvement in beefiness and slight mineral characteristic. The 60 day aged product was significantly more beefy with underlying nutty, cheesey, and mineraly notes. The 100 day aged product was a step too far. Intensely beefy, salty/sharp/cheesy, and mineraly (almost like cured chacuterie) with a profound amount of nuttiness from the fat. The underlying "funk" that you would get from a traditional dry-age is much milder in products aged with this bag, but the rest of it is great. The nuttiness from the fat is really something special. Texture: There's a limit to the dry aging's ability to tenderize a cut of meat. Here is where the umai bag falls a bit short. I found that traditional dry-aging yields steaks that are more tender than umai dry-aged steaks of equivalent time. With these bags, too little dry age and it's indistinguishable from a non-aged product. Too much dry age and it becomes dry (like cured meats). At 28 days, you'll notice small improvements in tenderness, but nothing that'll blow your mind (whereas a traditional dry aged steak would be moderately more tender). At 60 days, the product becomes notably more tender than a standard steak granted that you have sufficient marbling. At 100 days, the product becomes so tough that it was near impossible to eat. I tried cooking the 100-day product sous-vide at 135F for 8 hours, but it was too far gone. Juiciness: Not much to say here. All of my experiments used roasts that had sufficient marbling. The 28 day product was about the same as a normal steak. The 60 day product was slightly less juicy but the flavor improvement was 100% worth it. The 100 day product was like eating cured meat (charcuterie). Ease of use: I'd be lying if I said it isn't a pain in the neck to use this product. You'll want to practice sterile technique (i.e. sterilizing your countertops, cleaning your hands, directly transferring your roast to the membrane bag without contact with the external environment). It's a hassle but I've had no issues with mold or spoilage. Overall: If I had to guess, a 45-60 day age would be optimal for this product. The improvements in flavor are divine, especially if you have a well-marbled roast.

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!

This was my first time dry-aging. I used this bag to do a 35-day dry aged brisket flat. Keep in mind that it is a membrane and not a vacuum bag. Instructions were clear and concise. Produced the results I was looking for with zero off-flavors. This bag is quite pricey but it doesn't get much easier to dry-age at home. I used my everyday refrigerator and didn't care much for temperature specifics. Just remember to keep it on a drying rack in the fridge and flip it every week or so. The bottom tends to not get as much dry-age action because of the pooling juices. So flipping is important to keep it even throughout. But this was a great project and I highly recommend it as long as the price is worth it to you. If this was helpful, please indicate it below. Thanks!

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.

Excelente producto, cumple con las características que dice y se sigue las instrucciones al pie de la letra tendrás los resultados deseados, tarda un poco en llegar pero jamás fuera de las fechas que se indican, se podría pensar que el precio es elevado pero cuando sacas tu corte y lo haces es cuando notas el precio-beneficio

Item is as advertised. It was delivered overseas to me by FedEx. I would give 5 stars. However, the seal sticker on the package was torn already when it arrived. The package contents looked okay though.

The item unfortunately did not seal well. Used a universal vacuum sealer but tried all 3 bag it burnt through. Follow the linked and instructions. Was really looking forward to an easy use bag.

Buenísimo