UMAi Dry Aging Bag for Steaks – Beginner Variety Pack of 9 | Dry Age Bags for Meat Cuts Incl. Ribeye, Striploin, Roast, Brisket & Bone-In, NO Vacuum Sealer Required, Tender Aged Beef in 28–45 Days

The media could not be loaded. With the Sample pack, you have bags of all sizes. You can do it all!

You will start buying stuff like this! AND your hubby will be dry aging steaks!THANKS ALOT GUGA!!

The bags were interesting to learn. I dry aged a standing rib roast for Christmas, ham for thanksgiving, and some guanciale. The bags can be frustrating to use as the vacuum sealing process doesn’t always go smoothly. It sure if that’s the bags, user error, or the vacuum sealer though.

This product worked great. This is brisket after 45 days. My fridge never smelled. I kept it on a cookie rack. I was a little concerned after reading all the bad reviews. But, I bought them anyway. We used our vacuum sealer. We double sealed it just in case. My only recommendation is to use a bigger cut of meat. I was just testing it. If your bag didn't seal, you didn't do it right. It wasn't hard or complicated.

Liked that this was a easy inexpensive way to make dry aged beef at home

These bags work great, I have aged 2 ribeye roasts, one was 5 pounds and the other was around 10 pounds. The bags are a little difficult to work with on a traditional vacuum sealer but the end result can't be argued with. That being said the price for a couple of bags seems pretty crazy. Yes they work and are convenient but if I'm going to do this long term I can buy a dry aging fridge for the price of ordering these 3 times.

Normal vacuum bags have one inner side that is irregular in shape. The purpose of this is to allow air to escape the bag as the vacuum pump runs. The membranes these dry age bags are made from are smooth and require a specialized "mouse" to pull a vacuum using any of the traditional sealing machines. My package did not come with the "vac mouse". I spent hours and wasted several of these expensive bags trying to pull a vacuum on a $300.00 prime ribeye. What a pain! I wrote to UAMIDry for guidance and have not heard back. Meanwhile my ribeye is maybe going to be ok and maybe not... Given this experience, I cannot recommend these bags. Stick with a traditional wrap for dry aging. Not only will you save yourself a fortune by not buying these bags, you'll save hours of frustration trying to seal the darn things.

This product was great. We followed the directions as stated and our Ribeye came out perfect. Finally dry aged steaks without the high dollar cost purchasing at the butcher.