UMAi Dry Aging Bag for Steaks – Pack of 3 (14–20 lb, No Vacuum Sealer Needed)

Bring restaurant-style dry aging to your fridge

Experience a controlled aging process at home with UMAi Dry. These breathable bags work with your fridge to encourage flavor development and tenderness in beef cuts without the need for a vacuum sealer. The system relies on a moisture- and oxygen-permeable membrane that helps create a balanced aging environment while helping minimize odors and contamination.

Why UMAi Dry stands out

• Heritage and expertise: more than 15 years in meat aging, supported by multiple awards.
• Generous size for big cuts: each bag is designed for brisket, bone-in steaks, or short loins up to 20 lbs.
• Smart aging environment: breathable membrane helps maintain the right moisture balance and aroma control.
• Three-step setup: simple process to transform a cut into a premium-aged beef experience.

How it works in three simple steps

1. Choose your preferred steak cut.
2. Seal it inside the breathable dry-aging bag using the immersion method.
3. Age in the fridge on an open wire rack for 28–45 days, then trim the bark and grill to your liking.

Each dry-aging kit includes clear step-by-step instructions, plus recipe ideas and links to video guidance from professional meat crafters, helping you feel confident as you prepare your first or next aged beef batch.

What you get and who it helps

• Three sturdy, 16" x 28" bags sized for large cuts, making it easy to work with brisket or bone-in steaks.
• Guidance that covers best practices, from setup to trimming and cooking for a satisfying finish.

Practical benefits for home cooks

• Potential for richer flavor and more tenderness without a big kitchen upgrade.
• Suitable for brisket and bone-in ribeye or short loin preparations, offering versatility for meal plans.
• Convenient, plug-and-play aging without a vacuum sealer—just seal, age, and cook.

Tips to maximize results

Maintain a clean setup and ensure the bag contacts a large portion of the meat’s surface for even aging. After aging, trim the outer bark before cooking to reveal a prepared, ready-to-grill interior.