UMAi Dry® Dry Aging Bags Brisket/Bone-in
Price: $ 18.99
4.9(714)
quot;Create Dry Aged Steak in your refrigerator with UMAi Dry®. Dry aged brisket bags and bone-in bags is what makes this technique built for anything. The unique UMAi Dry breathable membrane creates a perfect dry aging environment. Use your fridge to age whole sub-primal cuts of beef with no mess, no odors. The result is delicious dry aged steak that will impress your friends and family. Once you've tried UMAi Dry aged steak, you will know true gourmet steaks. Suitable for: Bone-in ribeye, short loin, sirloin or brisket. Holds approximately 16-20 lbs. of beef. Packet includes: 3 UMAi Dry Brisket / Bone-in / Short Loin size: 16x28in / 400x700mm 5 UMAi VacMouse channel vacuum adapter strips for channel-type sealers Vacuum sealer recommended: Wondering which to buy, or whether yours works? Here's a guide to manual lid-and-latch vacuum sealers for the application of UMAi Dry.".
Create Dry Aged Steak in your refrigerator with UMAi Dry®. The unique UMAi Dry breathable membrane creates a perfect dry aging environment. Use your fridge to age whole subprimal cuts of beef with no mess, no odors. The result is delicious dry aged steak that will impress your friends and family. Once you've tried UMAi Dry aged steak, you will know true gourmet steaks.
Packet includes:
3 UMAi Dry Brisket / Bone-in / Short Loin size: 16x28in / 400x700mm
5 UMAi VacMouse channel vacuum adapter strips for channel-type sealers
Suitable for:
Bone-in ribeye, short loin, sirloin or brisket.
Holds approximately 14-20 lbs. of beef.
With UMAi Dry® Brisket/Bone-in bags, you can dry age a delicious bone-in ribeye, brisket or large sirloin subprimal at home. Craft restaurant-quality dry-aged beef roast within your own fridge, with no mess, and no odor. The unique UMAi Dry breathable membrane creates the perfect dry-aging environment for the ultimate rib roast. Unlike the plastic vacuum storage bags, you’re used to, UMAi Dry is a moisture- and oxygen-permeable membrane that bonds with the meat surface, creating a protected dry-aging environment while preventing odors and cross-contamination.
Master the art of dry aging at home without expensive supplies. All you need is an UMAi dry aging bag, a modern frost-free fridge, a whole subprimal steak cut of beef, and the patience to wait 28 to 45 days. Control the aging time and cost of your dry-aged roast process in the comfort of your own home fridge.
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