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 Boneless Roast or Bone-In Rib Roast Cuts - Dry aging bags specially designed for boneless or bone-in rib roast cuts. Each dry age bag has a convenient size of 10” x 20” and holds a generous portion of roast meat weighing up to 10 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 & 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.

The Original UMAi Dry Age Bags Get professional results with unbeatable taste from the first time you try! Our Story UMAi Dry ("ooh-my dry") is a unique, scientifically proven, chef-tested technology that allows anyone to craft custom dry aged steak, charcuterie or slow-fermented dry sausage at home. Starting back in 2007, we have been pioneers in the industry and are backed by loyal customers and awards to prove it! Since winning the 2011 Product Innovation Award from National Restaurant Association, we’ve been the go-to dry aging product for at-home meat crafters.

Do I need any special equipment besides a fridge?

UMAi Dry is not a plastic vacuum bag—it’s a moisture- and oxygen-permeable membrane that does not require vacuum sealing before dry aging. Best of all, you only need a regularly used, modern frost-free kitchen refrigerator to dry age successfully with UMAi Dry bags. No specialized equipment required!

Is the aging process safe and hygienic?

Yes! UMAi Dry creates a protected environment that protects the meat while allowing for natural dry aging. The air pockets inside the bag pose no risk, making the process simple, safe, and absolutely delicious.

How To Use Your Steak Aging Kit:

1. Choose your meat: Select a sub-primal cut of beef (never dry age individual steaks).
2. Seal, Rack & Wait: Seal the meat and place it on a rack in the fridge for 28–45 days. Oxygen enters the meat, moisture leaves, and incredible flavor develops.
3. Trim Steak & Grill: After aging, peel away the outer bark to reveal juicy, red dry aged beef. Portion your steak cuts, grill to perfection, or freeze for future use.

What’s Included?

- 3 x UMAi Dry Roast Steak Ager Bags (10x20 in) — holds approx. 8–10 lbs of beef
- Dry aging time labels to record your start and target end dates
- 5 x UMAi VacMouse adapter strips (for optional use with vacuum sealers; not required)
- Step-by-step instructions plus links to video tutorials, expert recipes, and our interactive Help Center

Grab your steak knife, steak seasoning, and steak sauce—get ready for a mouthwatering feast with The Original UMAi Dry Age Bags!