Dry Age Bags for Meat, Easily Create DIY Aging at Home, No Vacuum Sealer Required. Breathable Membrane Kit for Beef 4pcs. 10x20 in (25x50 cm) 2-12 lb 1-5 kg - Artisan Meat LAB

For dry ageing meat. I've used it before with excellent results!

Products works good price is kind of high, but they still really well

Aged prime ribeye in this. It barely fit a 5.5lb piece of meat. Other than size being a little too small it worked like a charm. I don't see why all meat isn't dry aged.

First time aging steak in this type of bag. Have completed the process previously using plastic bag. Bags arrived on time and were large enough to fit a 11 lb loin. It has been in the frig for 5 days now. It is turning a nice dark color. We will see.

They are too thin to use a vacuum sealer to suck out the air. Not very good for the price

Product adheres to meat after 10 days as described. The sealing process didn't work with my generic food saver. I couldn't get it to evacuate the air. Had to use alternate method.Haven't used on larger chunk of meat yet.

I bought these to save a few bucks because I think $11 a bag is kind of expensive. I don’t try to vacuum seal my steak because I don’t have a vacuum sealer. I put rubber bands around mine, and it holds the plastic tight to the steak with a little bit of air. This does not seem to be a problem. This dried out my steak faster than the big name brands. I think this must be a superior membrane. Also, if I wanted to reuse this bag, I could because it did not have to be torn apart to be removed from the steak. The Umai bags tend to flake and break apart, this one maintained its integrity. I actually over dried my steak a little bit, and next time I’ll probably wrap it in a non-permeable food wrap at about 20 days so that it doesn’t lose so much water but continues to gather flavor. I’ll definitely buy these again.

If you haven't ever done this before Go to your local grocery meat department and ask them to cut you 2" thick serloins just to learn one time. Once you cut off the crust the first time you'll get it then do a couple of porterhouses and your life will be changed. I am just a dude on the internet so you don't need to believe that I am a top-tier brisket smoker, but that is true. I would never have thought that I would find a way to easily outdo my 10 years of painstaking trial and error on brisket. Then I dry aged one.Quick Edit note: it is true that a vac sealer is not needed and you shouldn't buy one if you are just trying it out for the first time. But once you've been converted, it does help. I am not sponsored by anyone so you can go anywhere but umamidry . Com is where I got mine.

It does the job as required

I have tried the product on salmon. I use it to dry age salmon for 10 and 16 days respectively. The bags worked great. There was no fishy smell after the 16 days of aging. I used it for sashimi and tasted great although I removed the pellicule that the aging created.

Product was used to cure meat and the result was great. It was my first time using it

Maybe it was the way I did it, but it did not go well. Not really sealed properly, so the meat went bad. I have more bags so I will try again.

this stuff isn't cheap but it works great so I don't mind paying for it.... if you don't want to buy a dry ager just buy these bags and it will work great for you...