I have to admit there was quite a bit of trepidation on my part as to the quality of job these bags would do. My first standing rib roast was a little over 15 pounds, $300 prime subprimal cut from a specialty supplier in Tennessee. It came out of the UMAi bag at 10-1/2 pounds after 35 days. I lost 2 pounds to pellicle, so approximately 32% of the roast to the aging process and 45% total loss. I cooked a regular steak from the same supplier and included a bite of that with each of my dry aged steaks. Boys night had a total of eight guys and everyone agreed the taste was much better and it was the best steak they ever had in their life.