UMAi Dry Ribeye Striploin Premium Dry Age Bags for Meat | Dry Aging Meat Kit for Refrigerator | Simple at Home Method | Packet Includes 3 UMAi Dry Bags Sized for Ribeye and Striploin Steaks

Following directions and every tried two different vacuum dealers that on approved list did not work. The bags burned through, mouse failed, seals did not hold up. Went through all 3 bags and still did not hold a seal. Attempted customer service but received generic reply that did not pertain to my issue. I will not be purchasing again...the sausage maker brand was much easier to work with and worked as advertised.

Piss poor dry aging bag. After seeing this product on Guga Foods YouTube channel, I figured I would give it a shot. Followed the instructions. Everything was going smoothly until the seal. The "VacMouse" doesn't allow the seal to form correctly on a vaccum sealer that I have NEVER had an issue on sealing. I wasted 2 bags, amounting to $20, and now have another bag valued at $10 that I don't even want to use. I wish i had not had gotten this BS cause I can't send it back.

Well, this looked great. I watched you tube videos and really checked it out. I then bought it and a vacuum sealer. I went to my butcher and bought the meat. A three week wait because of their vacation. But I then found it at Sam’s club and got that. I attempted to use it per there directions and it didn’t work. All three bags were wasted. I quickly ordered more and finally got it to work on the second bag. Where the directions say reseal it again what they really mean is to do it in another spot. But that’s not what the directions say. So I called them and they said no problem, they would send me another package and said they were sorry. Stupid me believed them. Nothing ever came. Fool me once, or I guess twice, but don’t lie to me. How sad, I really wanted to do this about 6 times a year. I guess they lose.

+ easy to follow instructions+ fits large ribeye and strip loin+ visible progress within only a few days!This is my first dry-aging attempt, we used a simple vacuum sealer. Note: I accidentally melted the bag on my first sealing attempt because I was pressing down during the seal. Luckily I had enough room to make another seal, and I haven’t had any issues with it.After 35 days, we cut open the bags (I had a rack of striploin and ribeye). I cut off the dry aged crust, and boiled them down to create dry-aged beef tallow. Afterwards, I used the dry bark remains as treats for my dogs (they love it).The last picture shows the dry-age ribeye at the top, with a fresh ribeye in the pan below it. You'll lose about 30% of your steak to the aging process, but it's a wonderfully tender steak, with a slightly different flavor -- maybe a hint of game-flavor, or slightly nutty/earthy. My wife and I love it, and our friends enjoyed it as well.I'd recommend Maldon's salt flakes for the finishing touch, which will give additional texture and another burst of flavor.

I saw several reviews about these being hard to use or get vacuum sealed properly, but the directions are very clear and worked well. the bag was huge and had a lot of air, so run a vacuum cycle a few times before sealing. I set it up in my fridge on a metal grate and set a calendar reminder on my phone. The meat shrunk significantly and looked pretty gnarly, but no real odor. I could barely detect a scent when holding my nose up to them. I just opened them and cooked my first batch and they were great!

I had an issue with my first set of bags. They would not seal properly and it was a nightmare. UMAi bags sent a new set of bags. I know this 15 lbs ribeye roast is going to taste amazing!!!! I will post pictures and an update after Dec 5th 2020.Thank you Guga Foods!!!Update 42 days Dry Aged.The roast weighed in at 11 lbs.I cut it into stakes and then cut the pelicose off. I used GOYA Adobo and fresh cracked pepper to season these Stakes. Cooked rare to medium. Everyone mentioned that these were the best stakes they had ever had. Even the people that "prefer well done stakes"

There seems to be a standard size for vaccume sealers... and these bags are about an inch or two wider, making them a huge PITA to seal.(Sure I've seen the other methods demonstrated online, but whatever. Still a pain.) Anyway I've got a couple weeks to go on my first try, so I guess the final review will lie in how it turns out. If they taste great it may be worth the screwing around... Meanwhile I'll just keep the sous vide handy.

These probably work to dry age just fine if you can actually find a vacuum sealer that will work. Food saver, negative, Meat professional series, negative. These bags are absolute trash and that's exactly where they are headed. Also before you wonder I watched all the videos and read the instructions, I tried everything I could even imagine to get them to actually vacuum. My proficiency level in the kitchen is above average, I vacuum seal meats regularly, grind my own meats and cook 6 or of 7 nights of the week. I also reached out to the company and you can't even get a hold of them for any help. The only thing I didn't try is a chamber vac because I don't have 6 or 700 bucks to spend. But at your own risk.

Orderd these as I saw them on a popular YouTube channel and they haven't disappointed me will order these same ones again. Thanks to the team behind this product

Ho letto molto giudizi negativi, e sono tutti secondo me assolutamente sbagliati. L'uso di questo prodotto non è per niente difficile. Ma ci sono dei passaggi ben precisi che sono specificati chiaramente nelle istruzioni. Se li seguite non avrete problemi. Era il mio primo tentativo. 30 giorni. Tutto ha funzionato. Ma seguite le istruzioni. Fate SEMPRE 2 sigillature ad intervalli di 30 secondi una dall'altra per fare freddare il materiale. Fate la prima in diagonale come da istruzioni per semplificare le cose. Mantene pulito il bordo dove andrete a chiudere. E non asciugate la carne prima di metterla dentro. È il contrario. Se è completamente asciutta tamponate con un po' d'acqua. Va sigillata umida. E poi aspettate e una volta a settimana giratelo.

It was my first time dry aging at home and I knew I needed to have this bag since I don’t have a dedicated fridge.I did a 35 Days with a 15.5LB AAA Striploin and it turned out amazing. The fit was just perfect Snd the contact was wonderful!Only down side is that it was a bit tough to get a seal at first but it still worked out great.

Antes de comprar las bolsas, asegúrense de que tienen la selladora correcta, son súper frágiles y si no es la selladora correcta va a quemar la bolsa, repito antes de comprar estas bolsas asegúrense de que tienen la selladora de vacio correcta!

Love umai bags! They are better than the other bags out there and fit a whole 16lb loin with some room to spare. Easy to use and the dry age steaks are the only way I eat them now!