Watched the video on their website on how to seal without a vacuum sealer, went to Costco for my meat, and successfully dry-aged my meat a month or two after!

There is nothing else on the market that allows you to dry age at home like the UMAI bags! Love it

Easy to follow instructions, nice that it works in regular refrigerator. Did 6.5lb Rib Eye Roast for 48 days. Taste was better than not dry aged but not as good as I thought it would be. Will try again and grill differently. Note: you do have shrinkage of the meat so plan for that.

Great products!

WORKS GREAT JUST LIKE IT SAID IT WOULD....

The process is very easy and the results were restaurant quality!

45 days aged boneless ribeye came out beautifully. We used our own sealing machine for the first time. Definitely we are buying the bags with their machine. Very happy with the result.

very happy with the product.

I had purchased two choice grade beef tenderloins for my first umai experience . rested 28 days,,,and ,,while the steaks were good,,they were not great ,,and I would put the blame on poor quality meat ,,and questionable grading.. also the amount of waste was truly alarming.. I rough calculate the cost per lb finished to be in the 24-30 per lb range,,,that's just nuts for a mediocre steak ...but ,,a cool experience and I will try it again .

Awesome! A small learning curve and then perfection. I’ve done. 7-bone rib roast, boneless ribeye, a whole NY strip, and have a pincanha going now. Have also done dry aged sausage. It’s perfect!

The bags burn VERY easily when sealing. Quite disappointing but we found a way to make it work.

The bags are difficult to seal. It came with three and I couldn’t get one to seal properly.

The experience was nice The Taste was delicious the bags are a bit hard to work with so it tends to add to the worry of what if. Please watch the Youtube videos

It's good!

great dry aging bag

Wooeked as advertised am aging more meat

Love these things!

I have used the UMAI dry bags several times with whole NY Strip and Rib-eye. It takes a little practice to bag it correctly. It is most important that you perfect your sanitary transfer process technique as not to introduce bacteria or molds from the outside of your vacuum packed meat or from your kitchen counter. The vacuum/sealing doesn't have to be perfect, but after a few tries, you should be able to seal it with no air pockets. Do not attempt to use an "automatic" type food sealer; it just doesn't work. The simplest manual food saver device is what you need. I have aged several on a rack in my extra fridge from 30 days up to 45 days. I find that a 30 day age is quite adequate. When I trim the aged rib-eye, I have no waste. The trimmed bark goes into the pressure cooker with water and a cup of it makes a nice addition to my dog's dry kibble. The large chunks of aged fat is frozen for future use in making hamburger; it has fantastic flavor. The trimmed streaks are consumed immediately or frozen in food saver bags for the future. I only age USDA Choice or Prime meats.

So easy to use and everything comes out perfectly

Great results. By now I have dry aged two cuts, a ribeye and a tri tip. The results have been amazing. This is a really great product: easy and it allows you a process clean and without odors. I have used the bags without vacuum machine, doing it by inmersion and it worked perfectly.