DryAgingBags™ Ribeye/Striploin

This is my 3rd. First 2 were great. 30 & 40 days. cut, vacuum sealed and in the freezer. Still great after 2 months in the freezer. Fast forward. First 2 were grass fed 1/2 roasts cryo-vacced at 9lbs+/-. This one was 21.59 lbs CHOICE. could not fit into strip/sirloin bag. Trimmed 2.61 lbs fat off. 2 roasts.
10.024 lbs & 8.737 in the bags.
Here are numbers for 10 pounder
45 days - 7.742 lbs
7 steaks - 4.653 lbs

Did a tasting on the trimmings and flavor/tenderness was a 10! going to 60 days or more on the other one.

I did a choice 5 lb ribeye 34 days with an awesome outcome!

I used my first bag to age a 10lb Ribeye roast! I aged it 29 days. I couldn’t wait any longer to try it. It was delicious and tender. I cooked it over hickory wood and the flavor was incredible.

I did a 8 lb prime rib roast for 28 days. The results were amazing!!

I always recommend for someone just start to age steak. The aged bag is simple to use and give very good quality of steak.

First time trying to dry age and it came out fabulous. Wish I would have gotten the larger bags but was able to cut the whole NY strip in half and use 2 separate bags. Dry ages half for 25 days and the second half for 35.

Who would've expected that, right? I takes quite an effort to properly vacuum the bag though. The bag is much softer than regular vacuum bags and my vacuum packer is a slot type, not clamshell, so you have to push the bag with the yellow strip into the slot for the machine to pick it up. And it's a challenge. I finally managed to do that with the yellow strip going along the bag (less recommended way). But 3 weeks later I have a slab of a perfectly aged meat.

The DryAgingBags process makes curing meats simple and fool proof. My latest batch was done drying yesterday, so we gave it a try and it was perfect as usual. I'm never going back to the old way of hanging the meat in my wine cellar at the "right time of the year", hoping it dries at the correct rate and doesn't develop mold spots inside it. I recall too many times where the end product did not turn out as I had hoped. Now I make batches whenever we're about to run out in the convenience of our basement fridge. Thank you DryAgingBags!

Muy satisfactorio y con una extraordinaria relación costo-benefició.
El proceso de alejamiento se realiza solo y con excelentes resultados

The photos speak for themselves.
The flavour intensity and tenderness was unbelievable, I have already started the 7/8 week aging process on a short rib and pork belly. Be prepared to use a bag or two while learning. Adding a couple more vacuum sealer strips strips would really be helpful.