UMAi Dry Aging Bag for Steaks, Pack of 3, Dry Age Bags for Meat, Boneless or Bone-In Rib Roast Cuts up to 8-10 lbs, Home Steak Ager Bags, No Vacuum Sealer Required, Tender Aged Beef in 28-45 Days

I have used these before with excellent results. I just use the sink method and it really doesn’t make too much of a mess. Highly recommend.

Description states for boneless or bone-in but I could not fit a 9lb (3 rib) rib roast, the rib bones were just too long to allow it to fit in the bag. I removed the ribs entirely and it fit much better. It is possible that it could have fit if the rib bones were shorter, mine were the full width of the roast probably 8-9 inches.

Ribroast dry aged very nicely

The bag really needs a vacuum sealer to be easy to use. Also the details of the meat handling after glossed over and I needed to dig into forums to learn more. Still aging so will see how it eventually turns out.

I've used Urami bags in the past and have had great results in the past. I bought these bags to dry age a rack of bone-in rib roast. The ad states bone-in but the packaging and bags are made for a boneless rib roasts which is states directly on the packaging. On top of this, the picture they use for the ad specifically cuts of the portion of the bag that states that these bags are made for boneless ribs, intentionally attempting to mislead customer further into buying this. Upon seeing this I wanted to return the bags, but even unopened or unused I cannot return these bags. Even if I can fit my rib roast into these bags, the deception used is inexcusable as this is not a certain had these bags have been made wider to accommodate a bone-in rib. I'd rather know my purchase is definitely fit my roast and not a "hopefully" will fit my roast.

I used this to make a North German mettwurst and the sausage came out so delicious.

Neat product, currently just fought the bag size for a "Roast" and the bags a right squeeze. Wish the bags were a tad more descriptive. Bought a ny Strip roast turns out I needed to get the ribeye one. With all the different names for roasts and steaks per region, pretty confusing. Halfway through I had to cut the NY strip...striploin...steak...loin... roast... I guess it works because it's definitely tight!Hope it doesn't fail?

Figured I would try this after all the hubbub, didn't do anything that I already do to cook the meat. No one was impressed and didn't want to try another go round.