🥩 Elevate Your Steak Game – Become the Home Chef Everyone Talks About!
The UMAi Dry Aging Bag is a revolutionary product designed for home cooks who want to dry age their beef effortlessly. With a capacity of up to 10 lbs and a simple 3-step process, these bags allow you to create tender, flavorful steaks in just 28-45 days without the need for a vacuum sealer. The breathable membrane protects your meat from odors and contamination, making it a must-have for any meat enthusiast.
G**T
Second purchase
I have used these before with excellent results. I just use the sink method and it really doesn’t make too much of a mess. Highly recommend.
W**O
Good product
Ribroast dry aged very nicely
M**A
Carnes y más carnes maduradas
The media could not be loaded. Es fácil de usar. Ya estoy madurando carnes. Esperemos los primeros 30 días para iniciar las pruebas!
A**R
Not as easy to use as marketed
The bag really needs a vacuum sealer to be easy to use. Also the details of the meat handling after glossed over and I needed to dig into forums to learn more. Still aging so will see how it eventually turns out.
S**Y
Umai dry bags work!
I used this to make a North German mettwurst and the sausage came out so delicious.
A**E
Don't bother
Figured I would try this after all the hubbub, didn't do anything that I already do to cook the meat. No one was impressed and didn't want to try another go round.
A**L
Too small for my bone-in rib roast
Description states for boneless or bone-in but I could not fit a 9lb (3 rib) rib roast, the rib bones were just too long to allow it to fit in the bag. I removed the ribs entirely and it fit much better. It is possible that it could have fit if the rib bones were shorter, mine were the full width of the roast probably 8-9 inches.
G**D
Double Check sizes
Neat product, currently just fought the bag size for a "Roast" and the bags a right squeeze. Wish the bags were a tad more descriptive. Bought a ny Strip roast turns out I needed to get the ribeye one. With all the different names for roasts and steaks per region, pretty confusing. Halfway through I had to cut the NY strip...striploin...steak...loin... roast... I guess it works because it's definitely tight!Hope it doesn't fail?
Trustpilot
2 weeks ago
1 week ago
