Worked fantastic .Dry aged a whole beef tenderloin for 35days and it was delicious.

First time user. Started to dry a rib loin for 45 days. I decided I couldn't wait any longer at 28 days. OMG! It was some of the best steak I have ever eaten! And I have had Kobe beef in Japan. The next one I do WILL make it 45 days, I promise. Great product!

First time aging choice ribeye r5 days, very tasty! Aged lowest grade, select, New York 45 days and kept a steak frozen for comparison. Night and day difference in tenderness. Dry age was fun, but I am now hooked on making the salami, soppressata, finocchiona, and pepperoni were outstanding and highly addictive! Cannot wait to try the other variations!

Best steaks I've had in my life. The bags worked fantastic.

I was super excited to use this product. I watched a BUNCH of videos, read the instructions and have all the proper equipment. I used a boneless ribeye for my first attempt. In the end it was successful. However I find that each time I age a piece of meat it takes at least 2-3 attempts (failed seals/bags) before one works. That means I have to throw away the entire bag/kit and start over. I have a sirloin currently aging and another ribeye. Both took more than one try to get them to “take”. The sirloin looks to be doing ok. Not sure about the ribeye. We’ll see. The first ribeye did come out tasting great.

This is an amazing product! Will use it over and over again.

I have a prime rib roast dry aging in my refrigerator right now. It's been going for 30 days now and it is looking beautiful. I'm looking forward to some amazing ribeye steaks next week. None of this could have been possible without the UMAi dry age bags. They do an amazing job.

First dry age turned out great. 47 day ribeye. The bags worked as they should and was able to use my regular refrigerator.

Everything got white mold all over it

watched ballistic barbecue video on making soppresetta with umai dry 50mm casings and spice kit from sparks.I made 5lbs of pork shoulder 65grams pickling salt 5 grams insecure # 2 and 1/2tsp. tsp25 culture & 1/2 cup warm water.Left sausages for 3 days at about 75 degrees in kitchen on racks and then to fridge for 5 weeks 35 percent weight loss.The smell the taste the looks made me feel I sent piggy to heaven.This was my first attempt.You gotta try it Thanks umai dry for the start of a fun new hobby. Roy

The meat came out soft the flavor was a lot stronger than normal. I love it. Will do again.

Easy process with great results. Love it

Great cappicola

Bags work great but one bag couldn't hold a seal so i was only able to age 2 steak batches... those two turned out great.

I like the products, but the delivery guys did not find my address, and also did not give me a call, then return the parcel back. I have to pay the delivery fee by myself even that is not my fault.

So far so goid

So far so good...coming out of 30 aging today. Little tricky getting it in the bag and vacuum sealed, but I thing that will just take practice. Easy to store...no dripping or smell.

I had never had dry aged beef before and saw that I could age it at home. Rolled the dice and did a 35 day dry age on a 17 lb Prime Ribeye. Followed the instructions and left it alone in the fridge. I just butchered it and had my first steak and I am so happy with the results. I am the envy of the neighborhood lol. SO happy to have found the UMAi Dry system

It worked just as promised

What a transformation of great steak to something absolutely amazing! Easy to do and almost impossible to do wrong with a little care and attention.