UMAi Dry Aging Bag for Steaks - Pack of 3 I Dry Age Bags for Meat, Brisket or Bone-In up to 14-20lbs, Home Steak Ager Refrigerator Bags, NO Vacuum Sealer Needed, Tender Aged Beef in 28-45 Days

Description

The Original UMAi Dry Age Bags Get professional results with unbeatable taste from the first time you try! Our Story UMAi Dry ("ooh-my dry") is the original unique, scientifically proven, chef-tested technology that allows anyone to craft custom dry aged steak, charcuterie or slow-fermented dry sausage at home. Starting back in 2007, we have been pioneers in the industry and are backed by loyal customers and awards to prove it! Since winning the 2011 Product Innovation Award from National Restaurant Association, weve been the go-to dry aging product for at-home meat crafters. UMAi Advanced Technology UMAi Dry is not a plastic vacuum bag. Its a moisture and oxygen-permeable membrane, which does not require vacuum sealing before dry aging. The environment created by our dry aging bags for meat prevents contamination, and the air pockets inside pose no risk. Safe, simple and steak perfection meat! How To Use Your Steak Aging Kit 1. Choose your preferred steak cut: Select a sub-primal cut of meat (never dry age individual steaks). Avoid butcher handled cuts. 2. Seal, Rack & Wait: Seal meat and rack it in the fridge for 28-45 days. During the aging process, oxygen enters the meat, and moisture leaves. 3. Trim Steak & Grill: After aging, shave away the bark to reveal juicy, red dry aged beef. Portion steak cuts and cook to perfection or freeze for future use. Whats Included? - 3 x UMAi Dry Brisket/Bone-In steak ager bags (16x28 in). Hold approx. 14-20 lbs of beef. - Dry aging time labels to record your start and target end dates. - 5 x UMAi VacMouse adapter strips for use with your vacuum sealer. (Vacuum Sealer is NOT required to use these bags). - Step-by-step set of instructions plus links to video guidance from professional meat crafters, recipes, and our interactive Help Center. Grab your steak knife, steak seasoning and steak sauce and get ready for a mouthwatering feast!

Features

• Pioneers in Dry Aging Meat - With over 15 years of experience and expertise, plus multiple award wins, UMAi Dry are the pioneering leader of dry age bags for meat. We combine old-world artisan traditions with modern technology so you can make exceptional steak meat at home in just 3 easy steps.
• For Brisket or Bone-In Steaks - Dry aging bags specially sized for brisket or bone-in steak cuts. Each dry age bag has a conveniently large size of 16 x 28 and holds a generous portion of brisket, bone-in ribeye steak, or short loin weighing up to 20 lbs. They make a creative gift for all at-home steak lovers.
• Create Family Traditions - Transform your home into the ultimate steakhouse with UMAis dry ager bags and wow your friends and family with melt-in-the-mouth dry age beef - without blowing your budget! Serve up steaks that are tender, juicy and buttery in texture while creating memories that will last a lifetime.
• 3 Simple Steps to Perfect Steak - Dry aging beef at home made easy. Simply select your preferred steak cut, seal it in the breathable dry age steak bag, and dry age it in the fridge on an open wire rack. After 28-45 days, trim away the bark and grill your dry aged beef to perfection. Each dry aging kit includes step-by-step instructions, recipes and links to video guidance from professional meat crafters.
• No Vacuum Sealer? No Problem! - UMAis steak bags are not vacuum bags and do not require a vacuum sealer. Instead, seal using the immersion method. When the bag is in contact with 80% of your meats surface, tie off the opening. The UMAi bags moisture and oxygen-permeable membrane create the perfect dry-aging environment that protects from odors or contamination.