UMAi Dry Aging Bags for Steaks — 3-Pack (Up to 18 lb) • No Vacuum Sealer Needed

Unlock the Flavor of Dry-Aged Steaks at Home

UMAi Dry has built a reputation as a pioneer in dry aging meat, combining over 15 years of experience with award-winning craftsmanship. Our dry age bags blend traditional know-how with modern technology, helping you create delicious, restaurant-quality steaks in the comfort of your kitchen.

The 12" x 24" bags are purpose-built for ribeye and striploin, packing enough space for a sizable cut—up to 18 pounds. The breathable membrane fosters a controlled aging environment while preserving moisture, so you can expect a distinct, layered flavor with every slice.

Key advantages at a glance

• 15+ years of expertise and multiple awards back the UMAi Dry approach.
• Large 12" x 24" bags hold ribeye, striploin, and sirloin up to 18 lbs.
• Breathable, moisture- and oxygen-permeable membrane supports safe, consistent aging.
• No vacuum sealer required; use the simple immersion method to seal.
• Less trim loss compared with open-air aging, helping you get more meat ready to grill.

Designed for ribeye and striploin lovers

• Ideal for ribeye and striploin steaks, delivering a tender, juicy, buttery texture after aging.
• Perfect for sharing at home gatherings or as a thoughtful gift for meat crafters.

Three simple steps to great steak

• 1) Select your meat and trim as desired.
• 2) Seal in the breathable dry age bag and refrigerate.
• 3) After 28–45 days, trim away the bark and grill to your preferred doneness.

What you’ll notice is a gradual aroma and a crusty bark that forms around the surface, followed by a more concentrated beef flavor when you slice through. UMAi Dry aims to help you achieve consistent aging results while keeping trimming waste low.

In the box

• Three 12" x 24" dry age bags, designed for cuts up to 18 lbs each.
• Clear step-by-step instructions, plus recipes and video guidance from professional meat crafters.

With UMAi Dry, you can explore home aging with confidence, enjoying potential flavor development, while keeping the process straightforward and budget-friendly.