Name: UMAi Dry Aging Bag for Steaks - Pack of 3 I Dry Age Bags for Meat, Boneless or Bone-In Rib Roast Cuts up to 8-10lbs, Home Steak Ager Bags, NO Vacuum Sealer Required, Tender Aged Beef in 28-45 Days
Brand: Umai Dry
SKU: 326
Price: 31.990000000 USD
Availability: InStock
Rating: 4.77 (123 reviews)

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

$31.99

123 reviews

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                                        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 Boneless Roast or Bone-In Rib Roast Cuts - Dry aging bags specially designed for boneless or bone-in rib roast cuts. Each dry age bag has a convenient size of 10” x 20” and holds a generous portion of roast meat weighing up to 10 lbs. They make a great steak gift for all at-home meat crafters.
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 and possible without specialized dry-aging equipment. Simply select your meat, seal it in the breathable dry age steak bag, and store it in the fridge. After 28-45 days, trim away the bark and grill your dry aged beef to perfection. Each kit includes step-by-step instructions, recipes and links to video guidance from professional meat crafters. UMAi Dry Technology results in less trim loss than open air ‘commando’-style dry aging.
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.

                                    