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

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.

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 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.