UMAi Dry

Dry Aging Bags Roast

  • Save $-20!
  • Regular price $20.00
Shipping calculated at checkout.

Satisfaction Guarantee! Phone Support! The Original Dry Aging Kit! Over 2200 Reviews!

With UMAi Dry® Roast bags, you can dry age a delicious 2- or 3-bone rib roast at home. Craft restaurant quality dry aged beef roast within your own fridge, 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.

Learn the art of dry aging--and master the rib roast 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. 

  • Perfect size for a boneless roast or 2 or 3 bone-in rib roast
  • Suitable for about 6-10 lbs


Packet includes:

  • 3 UMAi Dry Roast (Small) size: 10x20in / 250x500mm
  • 5 UMAi VacMouse® adapter strips for channel-type sealers

Dry age your rib roast at home with professional results and maximum flavor with UMAi Dry, the first experts in dry aging roast bags.

    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.

    Instructions

    Dry Aged Steak and What to Expect

    STEP 1: CLEAN TRANSFER MEAT INTO ROAST BAGS

    Aim for a clean transfer from the original packaging to UMAi Dry®. Try not to touch the meat. 

    1. Scrub the exterior processor packaging with soap and water. Wipe dry.
    2. Cut open packaging on the wider end of the meat, and drain off excess purge. Make sure opening is wide enough for the meat to slide through easily.
    3. Fold back a 2-3 inch cuff of the UMAi Dry opening to keep it clear of purge or fat.

    Important Note:  Since the Roast-sized bags won't hold a full-sized subprimal, you may need to cut the meat in half with a clean knife on a clean surface before placing in UMAi Dry.

    FOR BONELESS CUTS:

    1. Keep meat covered in its original packaging.
    2. Slide UMAi Dry over meat and original packaging.
    3. Flip meat end over end.
    4. Pull out and discard the original packaging.

    FOR BONE-IN CUTS:

    1. Prepare clean surface using kitchen parchment or foil. Slide meat out of packaging and rest on clean surface.
    2. Do not dry meat. The gooey coating is the ONLY way your UMAi Dry bag sticks to the boneshell and fat cap.
    3. To prevent sharp bone ends from piercing the UMAi Dry membrane, place a thin strip of parchment paper or folded damp paper towel along the bone tips.
    4. Slide meat into the UMAi Dry bag; be careful not to snag the bones. Preserve as much “meat glue” as possible.

    Important Note: UMAi Dry provides a customized dry aging environment- even when loose. During the first 24 hours after bagging, UMAi Dry will relax. Don’t worry! This is normal as the membrane takes up moisture from the meat. After it bonds and the meat shrinks by week 3 or 4, the UMAi Dry membrane may even release. Never fear. It’s still protecting your dry aging treasure.

     

    Expectations


    THE DRY AGING PROCESS: WHAT TO EXPECT

    DAY 1 At least 75% of the meat surface is in contact with the UMAi Dry membrane. And your kitchen might be a mess.

    DAY 2 UMAi Dry will relax, and may appear loose as it takes up moisture from the meat. There may be moisture pooling in the corners; let time and your fridge take care of that.

    DAY 4-5 Bond begins to form; you may notice color change.

    DAY 10 The meat should begin to turn mahogany brown. You may begin to catch an earthy, blue-cheesy, nutty scent.

    DAY 21 The bark is firm and dark, mostly even in color, and almost firm enough to “knock” on. There may be softer and firmer spots. Small white dots may be salts, fat or mold, which is OK. Grey, blue, green, or black mold is bad news.

    DAY 28-45 The meat is firm and dark, and may begin to pull away from the UMAi Dry membrane. Separation is normal— the meat is still protected in its “custom dry aging space.”

    Customer Reviews