Umai Dry Ribeye Striploin Sized | Age Bags For Meat Breathable Membrane Aging Steak Easy At Home In Your Refrigerator Includes 3

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.

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.

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.

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.