UMAi Dry Aging Bag for Steaks, Pack of 3, Dry Age Bags for Meat, Brisket or Bone-In up to 14-20 lbs, Home Steak Ager Refrigerator Bags, No Vacuum

Brand: UMAi Dry

<p>The Original UMAi Dry Age Bags Get professional results with unbeatable taste from the first time you try! Our Story UMAi Dry ("ooh-my dry") is the original unique, scientifically proven, chef-tested technology that allows anyone to craft custom dry aged steak, charcuterie or slow-fermented dry sausage at home. Starting back in 2007, we have been pioneers in the industry and are backed by loyal customers and awards to prove it! Since winning the 2011 Product Innovation Award from National Restaurant Association, we’ve been the go-to dry aging product for at-home meat crafters. UMAi Advanced Technology UMAi Dry is not a plastic vacuum bag. It’s a moisture and oxygen-permeable membrane, which does not require vacuum sealing before dry aging.</p> <p>Do I need any special equipment besides a fridge?</p> <p>All you need is a regularly used, modern frost-free kitchen refrigerator. No vacuum sealing or special chambers are required. UMAi Dry makes dry aging accessible, safe, and easy.</p> <p>Do the bags allow proper air circulation?</p> <p>Yes! UMAi Dry bags are made from a moisture- and oxygen-permeable membrane that prevents contamination and odor leakage. The breathable environment allows oxygen in and moisture out, creating ideal dry aging conditions while protecting your meat.</p> <p>Do these bags require any special storage conditions?</p> <p>UMAi Dry bags require no special storage and are easier to use and more space-efficient than traditional dry aging methods. Simply store the aging meat in your fridge on a wire rack for proper airflow.</p> <p>How to use your steak aging kit:</p> <p>Step 1: Choose a sub-primal cut of meat-such as ribeye or strip loin-and avoid cuts that have been heavily handled by the butcher. Never dry age individual steaks.</p> <p>Step 2: Seal the meat in the UMAi Dry bag, place it on a rack in your refrigerator, and wait 28-45 days. Oxygen activates flavor development while moisture is released, enhancing the meat’s tenderness and depth of taste.</p> <p>Is it easy to trim the bark off after aging?</p> <p>Yes! Once the aging process is complete, simply peel away the outer bark to reveal rich, red, juicy dry aged beef. Portion your steaks, grill to perfection, or freeze for later enjoyment.</p> <p>What’s included in the kit?</p> <p>- 3 x UMAi Dry Brisket/Bone-In Steak Ager Bags (16x28 in) - ideal for up to 14-20 lbs of beef<br> - Dry aging time labels to mark start and end dates<br> - 5 x UMAi VacMouse adapter strips for optional use with a vacuum sealer (not required)<br> - Step-by-step instructions and access to expert video tutorials, recipes, and our interactive Help Center</p> <p>Grab your steak knife, favorite seasoning, and sauce-then prepare to wow yourself and your guests with next-level steakhouse flavor right from your own fridge!</p>

• Pioneers in Dry Aging Meat - With over 15 years of experience and expertise, plus multiple award wins, UMAi Dry are the pioneering leader of dry age bags for meat. We combine old-world artisan traditions with modern technology so you can make exceptional steak meat at home in just 3 easy steps.
• For Brisket or Bone-In Steaks - Dry aging bags specially sized for brisket or bone-in steak cuts. Each dry age bag has a conveniently large size of 16” x 28” and holds a generous portion of brisket, bone-in ribeye steak, or short loin weighing up to 20 lbs. They make a creative gift for all at-home steak lovers.
• Create Family Traditions - Transform your home into the ultimate steakhouse with UMAi’s dry ager bags and wow your friends and family with melt-in-the-mouth dry age beef - without blowing your budget! Serve up steaks that are tender, juicy and buttery in texture while creating memories that will last a lifetime.
• 3 Simple Steps to Perfect Steak - Dry aging beef at home made easy. Simply select your preferred steak cut, seal it in the breathable dry age steak bag, and dry age it in the fridge on an open wire rack. After 28-45 days, trim away the bark and grill your dry aged beef to perfection. Each dry aging kit includes step-by-step instructions, recipes and links to video guidance from professional meat crafters.
• No Vacuum Sealer? No Problem! - UMAi’s steak bags are not vacuum bags and do not require a vacuum sealer. Instead, seal using the immersion method. When the bag is in contact with 80% of your meat’s surface, tie off the opening. The UMAi bags moisture and oxygen-permeable membrane create the perfect dry-aging environment that protects from odors or contamination.

Size: 3 Count (Pack of 1)
Color: Clear