Easy to use thanks to the numerous YouTube videos and yielded some outstanding 35 day dry aged ribeye steaks.

Isn't quite done curing in the refrigerator yet but all is going according to your directions so far can't wait to try it

So easy

The steaks didn’t come out as I had hoped. Was expecting a much more tender steak however I am not sure what I did wrong.

To be honest, I don't usually respond to surveys such as this. However, the UMAi bags worked so well that the result exceeded my expectations. I will now be able to make my own dry aged steaks and not have to pay the (understandably) high prices of the few places that might even have it available. Plus I will have full control over how I want them to come out ! What cut of meat I want to begin with. How much aging I prefer. How thick cut the steaks will be. I'm truly looking forward to doing more types of dry aging with the UMAi bags ! They work !

website could be improved

outstanding looking to try new things !! i love your product. do you have any samples of new items??

Very straight forward. Easy to understand great results. The salami flavor is great. This is a great way to gain confidence in fermented sausage. I’ve been making sausage for a while now, this is what I was looking for all along. Thanks Tim

Easy to use great finished product.

Awesome experience on a 42 day angus rib eye roast. Looking forward to trying a 21 day next. Will repurchase.

Worth every penny! After 5 weeks, it made an $8/lb ribeye taste like it was from a fancy steakhouse, and you could cut it with a fork!

So far, so good! Curing done and sealed in aging bags! Optimistic!

For year’s I’ve wanted to make sausage. But it always seemed so complicated. Then I found UMAiDry. It’s an easy process with UMAiDry. The hardest part is waiting for the sausage to dry in the refrigerator. Let’s face it you will look at it everyday. So worth the wait!

Bought 3 bags incase I messed up the first one and worst case I messed up twice. After attempting to use a Foodsaver brand unit it failed to vacuum more than half the air in the bag was removed. After that incident I decided to use a commercial vacuum chamber, the results were both bags failed to make a complete seal the seal both times on both bags came undone like using half power. The bags used in the vacuum chamber that are used regularly are 2 mill thicker than umai so I don't know what the deal was. A complete let down for me not happy I waisted over $30 for it to fail.

I was given a kit as a present. Loved it. Easy to use and great salami as a result. Almost 100 lbs of salami later, and I love UMAI recipes and results. Uncomplicated, easy way to get into charcuterie.

Easy to follow instructions. Worked well with the first attempt.

UMAi Dry Dry Aged Bags worked great! I did a 42 day Bone-In Choice Angus Ribeye and the results were tasty! Bark was minimal so not much wasted! This was my first attempt at Dry Aging Bags from UMAi but I have done plenty of Salami and Charcuterie products from them and they are supreme as well!

We got a fantastic flavor for our steak. Well worth the time and the waste. We will definitely be trying again!

Best, safest way to dry age meat. New York strip and a prime rib are on there way to perfection.

Love the results!