Aging Bag for Steaks, Pack of 3, Dry Age Bags for Meat, Ribeye & Striploin Steak up to 12-18 Lbs, Home Steak Ager Refrigerator Bags, No Vacuum Sealer Needed, Tender Aged Beef in 28-45 Days
Description
| Item model number | AX-AY-ABHI-56461 |
| Closure Type | No Flap/Open |
| Capacity | 18 Pounds |
| Number of Items | 3 |
| Color | Clear |
| Is Discontinued By Manufacturer | No |
| Product Dimensions | 12"W x 24"H |
| Material | Plastic |
| Item Weight | 0.11 Kilograms |
| Shape | Rectangular |
| Units | 3 Count |
| Special Feature | Moisture Filter |
- Pioneers in Dry Aging Meat - With over 15 years of experience and expertise, plus multiple award wins, UMAi Dry are the pioneering leader of dry age bags for meat. We combine old-world artisan traditions with modern technology so you can make exceptional steak meat at home in just 3 easy steps.
- For Ribeye & Striploin Steaks - Dry aging bags specially designed for striploin or ribeye steak. Each dry age bag has a conveniently large size of 12” x 24” and holds a generous portion of strip loin, boneless ribeye (scotch fillet), and sirloin weighing up to 18 lbs. They make a great steak gift for all at-home meat crafters.
- Create Family Traditions - Transform your home into the ultimate steakhouse with UMAi’s dry ager bags and wow your friends and family with melt-in-the-mouth dry age beef – without blowing your budget! Serve up steaks that are tender, juicy and buttery in texture while creating memories that will last a lifetime.
- 3 Simple Steps to Perfect Steak - Dry aging beef at home made easy and possible without specialized dry-aging equipment. Simply select your meat, seal it in the breathable dry age steak bag, and store it in the fridge. After 28-45 days, trim away the bark and grill your dry aged beef to perfection. Each kit includes step-by-step instructions, recipes and links to video guidance from professional meat crafters. UMAi Dry Technology results in less trim loss than open air ‘commando’-style dry aging.
- No Vacuum Sealer? No Problem! - UMAi’s steak bags are not vacuum bags and do not require a vacuum sealer. Instead, seal using the immersion method. When the bag is in contact with 80% of your meat’s surface, tie off the opening. The UMAi bags moisture and oxygen-permeable membrane create the perfect dry-aging environment that protects the meat and allow safe, delicious dry aging.
Product description
Head to the butchers and select your steak! These UMAi dry age bags for meat have a conveniently large size designed for subprimal cuts of striploin, sirloin and ribeye steak weighing up to 18 lbs. Never dry individual steaks.
Place your steak cut in the dry age bag and seal using the immersion method or a vacuum sealer. To create an optimal dry aging environment, it’s important that at least 80% of the meat is in contact with the UMAi bags.
Store the UMAi dry aging bags on a rack in the refrigerator for 28-45 days. During this time, the dry aging beef will be exposed to oxygen, and moisture will escape, all while retaining the meat's natural flavor.
Peel away the dry age steak bag, shave off the mahogany bark and cut the dry age beef into steaks. Throw them straight on the grill, or store in the freezer for later use. The results? Beautifully dry aged beef that is tender, flavorful, and sure to impress.
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