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

On my first attempt I ruined the first bag by not following simple to understand instructions that can be found on YouTube. The included instructions are not that great, but I am the kind of person who will actually watch a product being used before I use it. I was so excited to use it, I ignored some of the videos. 2nd roast is aging now with about 20 days to go. These bags have opened my eyes to dry aged meat... I am going to invest in a Kingsford Steakager within a month or so, but these bags are great for those who are new to aging meat or have limited resources!Some advice for those who had issues...1) Crinkle the bag at the end. This will make is easier to get all (most) of the air out. I didn't do this with my first dry age (bag 1 and 2)2) After the bag seals... Let it sit for 15 seconds before you open the lid. The sealer is literally melting the bag sealed. If you open it too soon the plastic will still be melted and you will ruin the bag.3) Elevate the bag with the meat so that it is as close to flush with the door of the sealer. This will help with properly fitting the bag in the sealer.4) Properly fit the bag in the vacuum sealer. This is the main issue I have read about the bags not being compatible with xxx sealer. Your modern vacuum sealer does work! If you notice that air is not being extracted... STOP, refit and restart.Most of the issues I have read on here are user error and can be corrected by just doing some research.

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.

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!