The bags worked great. Put a primal ribeye cut into the bags 40 days later in the fridge they were just as I’d hoped. Ordering more now.
dry aged for 21 days and it was amazing. Gonna try for 31 and ring in the new year with a 7lb ribeye
Started my dry aging process on the 5th of November and so far the strip loin look fantastic! I won’t know the results until Late December.
We are on day 33 of aging, everything appears to be going great! I plan on cutting my first steaks next week.
Item as described thank you so much
Works great ,Do you have a bigger bag l want to do a whole Ribeye !
This was really easy to use. I don't have a vacuum sealer but used the water method. It obviously wasn't perfect but got at least 85% of the air out and the meat was great. Bit of a shame that you lose so much when you trim the rind off.
This was my first experience with dry aging bags and it was a success. I have a vacuum sealer and used that for my 5 lbs of whole prime NY strip. I aged it for 39 days fat side down on a baking in my fridge on a shelf with out anything else on the same shelf. I wanted to reach 35 days and also land on the day that I wanted to prepare them into steaks. On day 34 or so, the bag opened. I checked on the bag everyday. I resealed it again with my vacuum sealer and it achieved a good seal once again. The whole strip shrank as expected by about 20 or so percent, was dried throughout and had only some white mold dots. After cutting off all the hard parts and mold, I was left with almost 60% of what I started. Enough for four 1.5 inch steaks. They definitely had an aroma of cheese and no discernible refrigerator smell. I sous vide them for 2 hours (a little longer than usual for me but had to put the kids to bed) at 125 degrees with salt and pepper/garlic powder and then seared them to 130 internal temp, finished with Maldon salt. I usually sear to 135 for my thicker, non-aged cuts but this steak was more firm and I feared that it would feel overcooked. I was wrong, they had great mouth feel and definitely picked up on that dry aged flavor in the finish. The meat was very tender. I would definitely do it again but not with prime. I’ll do it with Choice rib eyes and see how that goes. Definitely a great experience for those who enjoy aged steaks and have experience with cooking steaks. Sorry for the taking pictures of it after grilling.
Took a while to arrive but quality of the bags look good. I have a rib fillet in now for 8 days of 45 days I plan to age my first piece.
Only downside I have so far is the time it took to get the bags delivered. They do need to be cut to size before sealing, but seem to be working well. Looking forwad to the 60 day mark so I can try.
I have got a sirloin ( perfect 1st try seal ) & a ribeye ( tried sealing it 3 times , cut it in half . 1st 1 went great, after 3 attempts I dsliced the other half & ate it)
Dry Aging Bags™
I'm from São Paulo, Brazil and i started making 2 large bags with a entire loin. One with the ny strip and the other with the ribeye piece. Almost 10kg the entire loin.
The ny strip we did 35 days and the texture was awsome, the smell was clear and great. The ribeye we'll leave more 25 days to complete 60 days.With the trimmings i grinded with a wet aged flank steak and made burgers.
I pretend to buy more bags to do some rumpcaps, briskets and other cuts with bones. In Brazil we have diferent cuts and also we have some beef hump a different part what only exists in Brazilian animals. Can you send to me your email? I have photos of the ny strip and i can to do periodical reviews of your product. I'll do a video with the ribeye as you proposed. I also want to try age some lamb and veal.
If you want to start to sell your products in Brazil we can negociate. The dryaged market in São Paulo is growing too much in last couple years. Already have big supermarkets aging beefs and the people start to meet the process. I work in retail and i can put your product in some places.
I pretend to buy 1 big large pack soon. So we need to combine the voucher discount. You'll do something to black friday?
Tks and i expect we can start a partnership.
Rafael Coelho Passos
I only buy dry aged steaks from my butcher but throughout the pandemic, prices have kept going up and up so I decided to try the DryAgingBags. I received them very quickly (so quick I did not have the beef yet!) I purchased two 5.5 pound pieces of Argentinian ribeye. I sealed the two bags and waited. I opened the first one at day 30 and while I was extremely pleased with the overall result. I then proceeded to open the second bag at day 55 and WOW ! Incredible flavour, just like I'm used to from my butcher. After shrinking and trimming, I was left with 3.2 pounds of ribeye steaks. I am now experimenting with a full tenderloin. All I can say is that the bags work amazingly and I highly recommend them. The only caveat is that once you add the cost of the bags, your original beef cost, the shrinkage and trimming, the net cost is pretty much the same as the butcher's. The positive end result of this overall activity is priceless during this pandemic and I believe it will become a hobby of mine as I try to avoid in-person shopping.
The bags were easy to use, and the results were top notch!!
I had my first Ribeye the bone it was Fantastic thank you
Dry aged a rib of beef. Steaks turned out amazing.
I would honestly recommend to everyone...
Work as they claim!
Good bags , a little small according to me , but does a great job ! 👍👍
These bag worked as described and the steaks were delicious and tender.
came in good packaging