I was skeptical about how well these bags would work, but I just cut the bark off a side of prime rib steak and a side of new York steaks, and the meat looked phenomenal. I sliced the sides into 1.5" cuts and now I can't wait to cook them up and try them.
I did my research on dry aging meat at home and I consistently came across these bags as a viable solution. I dry aged a ribeye and a NY strip loin, and both aged exactly as I was hoping. There was the nice "wax" shell on the outside, no mold or signs of rot, and the meat on the inside was beautiful. I will definitely be doing this again and again.
There's 1 reason that I didn't give this a 5 star review, and that's the size of the back. I purchased a 9lb ribeye roast. It was too large to fit into one bag, so I was forced to cut it in half. Once I got it bagged up, the process was simple and easy. Steaks turned out phenomenal! I've already bought another roast to start the process again!
Dry Aging Bags™
I have been using vacuum seal bags for some time, and I even watched all your video's. still sealing the bag was not easy. The first steaks did turn out great, I'm on the second bag. it also was a chore to seal. But so far I did like the results.
Did not taste my meat yet, but so far it looks really good. Bags were easy to use
Dry Aging Bags™
I haven’t had to chance to try my first loin, as it is still dry aging. However the bags work as described, and are of good quality. Only complaint is that the bag was a little small for a 15lbs Ribeye. After some trimming it fit however.
I have used the bags and they seem really good , they seal very well.
Time will tell how good the meat is now :D
There have been quite a few positive reviews which mirror my experience. I had a little difficulty sealing the bags because of the paper strip but i was successful. The bag did not suck down tight like normal vacuum sealing which made me nervous but it worked fine in the end. My one complaint was that the largest bags still dont hold an entire rib primal which is the way you buy them. I had to cut it in half and use two bags which is a little more wasteful when you trim them. I put them in my extra fridge which I would advise as during the dessicating process the bag enables does release some meat smell. Not unpleasant but I suspect it could permeate some foods. I was surprised how much the meat shrunk as it gave up water but then thats the process. At 35 days i opened the first bag. The meat was really firm...especially the fat but no funky smell or mold. Thats the hard to believe part. The trimming was not as aggressive as I feared so i ended up with slightly smaller ribeye steaks that looked beautiful. I cut them about 1 1/2" thick and cut off some extra fat (these were prime grade). They grilled up nicely and were notably tender and flavorful. One never knows but I think the aging process improved both the tenderness and the flavor....not to overlook the cool factor of aging your own steaks. A couple more weeks for the second half. Not knowing what to expect I just served family from the first attempt but I am anxious to serve my steak buddies the next batch.
The bags did not seal whit my vacuum sealer
Bags took over 2 weeks to arrive.. frustrating.. I tried the bags on a 6 pound prime rib. At 30 days it felt rock hard so I cut into it.. to my surprise the meat was great and have been kicking myself for not going longer. The next round I will wait 65-90 days and see how it turns out..
Great product. Works exactly as described. Shipping took a while but like dry aged steaks they are worth the wait. Best steaks I’ve ever had at home
I ordered in December and still have not received. I checked the tracking and apparently the post office attempted to deliver but would not leave at the door. So I still have to find the time to get to the post office after work before they close to try and collect them. At this point I don’t even know if they are still there.
Easy to seal and use. I suggest thicker cuts the better. My first seal and dry age were steaks less than 1”. In two weeks they were dry, but became tough. Thicker better and watch process closely. I don’t understand why some people use 45 days. That just seems too long no matter how thick.
Got in fidge now. Haven't tried yet waiting for 35 days.
3 ea. 1" thick Ribeye's sealed with a light dusting of hickory salt. Will test them 27 March 2020 that will be 45 days. I'll then do a new Review. So far looking great. If you have a glass shelves fridge use a wire rack under the Steaks.
They came late so I aged my prime rib roast the old fashion way for 5 weeks it was awesome been doing it for over 10 yrs. Can't wait to try your product next time.I normally do it for the Holidays. Thank you
- worked well steak came out pretty great.
- sealed up very nicely with my vaccine sealer
- directions were very easy to follow
-a lot has to be trimmed off
-bags jut need to be longer so you can fit a larger price of meat. Did a whole shortloin and could only fit half in so you loose a lot.
The bags work great. My only complaint is the time it took to get them. It took over a month.
We put in a choice ribeye roast for our first go around, and let me tell you, non dry aged steaks just dont cut it anymore. The product was easy to use and the steaks came out perfect! One thing I would recommend is be careful if you have a vacuum sealer that starts automatically. I was not prepared and ended up ruining one of our special papers thus rendering one of our bags useless.
This is not a gimmick. It really works at home. No need to use expensive meat and less expensive than buying aged meat in specialized butcher shop or in restaurants.
I have had my steaks yet I put two whole rib fillets in the fridge 34 days ago I’am going to try them soon
There were not any instructions with the bags! I want to be sure I was using them correctly. Just Guess work for me. Any help would be appreciated! Thanks