I broke down a Chuck Primal and dry aged the under blade and eye roll for 35 days. I now have a roast, Chuck eye steaks, and Denver steaks all aged to perfection and it couldn’t have been simpler. Now for the real fun.... dry aged ground beef from all the trim and pellicle! Amazing product! Five stars
I bought these bags with a lot of healthy skepticism! I did some digging and watched some related videos....I had very little faith in how well they would work. I used an empty fridge and also included a tray of trimmings from a actual dry age room...38 day later (for the first two primals) I reverse seared the meat and it was DELICIOUS!! The bags definitely worked as advertised!
I’m more then satisfied using the Dry Aging Bags to age my meat. It works and result is perfect!
Tried my first batch on grass-fed ribeye. The aging process moves quickly and the flavor is intense enough for me after 25 days. Next time I will try more fatty meat (not grass fed), but overall they work great!
Absolutely incredible!! Best steak I have ever had!!! This Steak was nutty and oh my god was it tender!!!! Can’t wait to try a Ribeye!!! Thank you dryagebags!
I tried it with a blade steak bought at Costco and had it aged for 35 days in the fridge at ca. 2-7 ℃. Served it to my guests and everyone loved it. Will definitely try out with a better and bigger meat chunk next time since these bags are accountable.
I tried these with a single steak. I didn't read the directions saying I'd need a full piece of meat from the butcher. Need to further test this out.
Just saved a ton of $$$ doing the dry aging myself, so thank you!!
P.S. No pics b/c we ate them, will do on round two.
Super simple to do. I don’t know why I haven’t tried this sooner.
The bags feel great, durable. I like the moisture strips. I'm 2.5 weeks into dry the ageing process and the meat is looking great. It's staying dry. My issue tho is the vacuum sealer does not extract air from these bags. I tried may different positions and adjustments but it did not remove the air, it does however seal very well and air is not getting in. Some air thankfully has escaped thru the one way permeable membrane.
so after forgetting I ordered these receive them in the mail have not got the taste anything yet because of the 45-day waiting period . but have a ribeye with 7 days to go a 13 lb brisket with 28 days to go and a 14 lb sirloin that just got bagged a week ago. bags couldn't be easier to use I use them with my old ass vacuum machine from FoodSaver.
Recently completed a 52-day aged ribeye roast (boneless) and have another going until 75 days. The bags held up very well, no breaches, and the results have been delicious. Nutty, bleu cheesey funk ... we saved the excess fat from the ribeye and rendered them down to make some awesome tallow to cook with. Cheers!
Aged 35 day prime ribeye, results were excellent. In fact I believe the trim loss was better than with the UMAI dry bags. There was no difference in flavor profile of the steak between the two. And I would give the edge to Dryage Bags for the sealing process. It seems to seal better than UMAI allowing the moisture of the meat to adhere and bond to the bag before loosing its vacuum. I would say better than 95% of the bag stayed adhered. Packaged a prime strip loin last weekend and will run it out to 35 days. So far I am very impressed with these bags and would recommend over UMAI based on the value and performance. The only caveat I would have is that shipping is from Europe, so it takes about a week to 10 days after they receive your order.
I just finished my second attempt at Dry Aging with your bags! I will never eat a regular steak again! My next order will be the XL package most likely! I have pictures that I would love to share.
Finished product picture later. Thanks!
I’m now using these in place of the previous, and very good process I had been employing. I age many pounds annually since raise 100 head of Angus a year. So we age for ourselves and the extended family. Great product, thanks.