I can’t say enough good things about these bags. I’ve dry aged the old fashion way for years and was hesitant to try them out and I’m so happy I did. The meet was perfectly dry aged and I was able to do it in my regular refrigerator. Thank you for a great product
Works like it should thank you very much
Very happy with the product and customer service.
Shipping takes over a month though so plan ahead.
Dry Aging Bags™
We food save a lot of our food, using these bags was as easy as saving our other foods.
Our steak are out of this world good!!!
These are great! So far I've done a ribeye for 30 days and a whole filet for 2 weeks after a 2 week wet age, and both came out flavorful and tender enough to cut with a fork.
First try. We used a small piece of meat and put in our general fridge, it dried out quite considerably in 2 weeks. We the purchased to roasts for comparison. 1 with no bag and one in the bag. Mixed results after 1 month. The bag had lost air and the meat had lots of small patches of mold. The unsealed piece had a hard outer crust but meat was OK. The bagged meat had a soft outer crust. Further online research revealed different preparation methods and sealing methods to overcome the vacuum lose. The second fridge was a different fridge and we haven't mastered the art of the controls. Hopefully next one will be with better meat, better sealing and preparation and for longer.
Dey aged a NY Prime for 18 days and turned out fabulous. Had to cut down a 15 lbs. loin to 7lbs. Wish bags were bigger diameter though. I highly recommend and will be ordering more bags in the future. Cory C. U.S
This was my first time aging meat. After day 30 I was very concerned because the color was dark and the surface was hard. I was very surprised when I cut into the meat. It was such a beautiful red color and very soft. After trimming the roast I had 5 beautiful steaks. I cooked the steaks to a medium rare and they were fabulous. I can't wait to get my next meat in the aging bag.
The first time I used one I made a mistake of using a piece of meat that was too small and ended up with a lump, my fault entirely. The 2and time it worked great! I will buy again for sure
They work. I did an experiment of dry aging the same whole cut of prime rib-eye cut into four equal roasts. I aged one for 10 days, one for 20 days, one for 30 days, and one control roast that was not aged and immediately frozen. As they reached the desired age for each roast I froze them. Then the day before thanksgiving I thawed them all. Seasoned them all the same with, only salt. Cooked them all in the same Sous vide bath. Each tasted distinctively different. It’s up to each person on what they like; everyone had a different opinions on what was the “best”. Fun experience.
So far so good. I have tried it for 2 weeks and the seal is working fine and the meat is smelling strong and getting darker. Looking forward to another 2 weeks time!!!
By and far, the best bags for home dry aging on the market. Don't even waste your time looking somewhere else.
I dry aged a 12 pound rib roast for 45 days and it is by far the best steak I have ever eaten in my entire life. Highly recommend this product as it was extremely simple and easy to use, and created the most amazing beef I have ever tasted.
Made pretty good steaks with these bags. But properly sealing is a bit hard even with the adapter strips strips. Over all, pretty happy with these bags.
Absolutely amazing product! I dry aged a Wagyu MB5 Striploin for 28 days and the flavour became even more incredible. I highly recommend this product.
Thanks for the great service
Did a half rib roast 40 days dry aged and it turned out great!! Very simple to do the hardest part was waiting
My first dry-aging experiment, and it's been great. Will be doing this again.
Once I got through the learning curve of how to seal the bags, the process went smooth. I wasted 4 bags trying to get my first 2 bags sealed however. I think the process might work a little differently with each different type of sealer. Now that I have it figured out it should not be a problem moving forward. I've been aging mine for about a week now and I can't wait to taste the results!
Been about 20 days aging now. Going through a kitchen Reno. Should be done in about 14 days. We will BBQ the ribeyes then. Up to this date, all is Looking very good. Nice bark, no smell. Think things are moving along as planned. Will keep you updated. Thanks
My first time using eight days in looking good
Excellent for dry aging beef - best steaks ever!!