Dry Aging Bags Brisket/Bone-In

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.