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Dry Aging Bags Ribeye/Striploin

Dry Aging Bags Ribeye/Striploin

by Umai Dry
Sold out
$29.00
$29.00 - $29.00
$29.00
$19.99
$19.99 - $19.99
$19.99

Delivery time

3-5 days after shipping.

*Excludes Grills and Coffee Equipment

3 Steps to Ace a Dry Aged Steak

what you need
Dry Aging Bags Ribeye/Striploin

Select a quality subprimal cut from your favorite butcher shop.

- Clean surface area
- Cutting board
- Scissors
- UMAI Dry Aging Bags
- Fridge Space
- A rack
- Time

Make sure to keep your work area and hands super clean.

- With your clean hands or new gloves, pat dry with paper towels your wrapped beef.

- Cut the bag to transfer all the subprimal cut in one motion. Push the meat to the UIMAI bag without any liquids.

Make sure to extract as
much air as possible..

- Seal your meat with the vacuum sealer. Use the special fabric to suck all the air.


- Place your meat on the cooling rack to let air circulate.


- Place it on the refrigerator and wait.

Create Dry Aged Steak in your refrigerator with UMAi Dry®. The unique UMAi Dry breathable membrane creates a perfect dry aging environment. Use your fridge to age whole subprimal cuts of beef with no mess, no odors. The result is delicious dry aged steak that will impress your friends and family. Once you've tried UMAi Dry aged steak, you will know true gourmet steaks.

Suitable for:

  • Subprimal striploin, boneless ribeye, sirloin, Scotch fillet (UK/Aust).
  • Holds approx. 12-18 lbs. of beef.

Packet includes:

  • 3 UMAi Dry® Ribeye/Striploin (Standard) size: 12x24 in / 300x600 mm
  • 5 UMAi VacMouse® adapter strips for use with your vacuum sealer
  • Dry Aging Time labels to record your start and target end dates

Customer Reviews

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J
Jose Angel Rodriguez H

After using them about 3 times, I can confirm this is an excellent investment. I’ve had super results

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