Artisan Meat Kit Steak and Charcuterie (120v)

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UMAi Dry brings together the best of old world artisan meat tradition with sophisticated modern technology making it easy for you to craft authentic dry aged steak, charcuterie and salumi in the comfort of your own refrigerator.

The original Dry Aging Bag Over 3000 Reviews Add Big Flavor to Meat Professional Quality at Home Satisfaction Guaranteed

Craft authentic mouth-watering dry aged steak as well as traditional capicola, pancetta, lonza, bresaola, prosciutto, guanciale, and more.

Artisan Meat Kit Includes: 

  • 1­ Ribeye/Striploin pack (for three 12­-16 lb Ribeye, Striploin or Sirloin cuts)
  • 1­ Charcuterie Kit (for five dry curing projects, up to 30 lb of meat)
  • Recipes and Illustrated Instructions
  • FoodSaver 2000-series advanced design channel vacuum sealer

Sealer features: 

  • New Technology Minimizes Bag Material Used, 40% less than traditional FoodSaver units
  • Moist/Dry Food Settings - for better sealing control
  • Roll Storage with Roll Cutter
  • Space-saving Vertical Design, Perfect for Countertop or Easy Storage
  • FoodSaver-brand Laminated Vacuum Storage Bags
  • 3-Quart Bags, 2-Gallon Bags, & 1-11" x 10' Roll  
  • Accessory Hose

120V for use in North America and Japan
220v regions require a converter/transformer
We suggest sourcing a simple manual lid-and-latch channel vacuum sealer locally in the correct voltage

With UMAi Dry® Ribeye/Striploin bags, you can dry age a delicious boneless ribeye, striploin or 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. 


Includes complete instructions and video links for both dry aging steak and making home charcuterie.

UMAi Dry Application Basics:
STEP 1: Transfer moist meat into UMAi Dry membrane bags.
STEP 2: Follow instructions for either vacuum sealer or immersion sealing method.
STEP 3: Rest on open wire rack in a regularly used modern frost free kitchen refrigerator located in a room temperature environment for 4-6 weeks (dry aging) or until 35-40% weight loss is achieved (charcuterie).

Important Note: UMAi Dry provides a customized dry aging environment- . Not a vacuum bag, but a moisture and oxygen permeable membrane, air pockets pose no risk. Never fear. Even when loose--the membrane is still protecting your dry aging treasure


UMAi Dry is a special membrane, not a vacuum bag.

Breathes and allows meat to dry age
Protects meat while aging
Prevents exchange of odors
No mess, no mold, no off­-flavors


Need help? Head over to our Help Center for support from the pros!

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Artisan Meat Kit Steak and Charcuterie, vacuum sealer (120v) Umai Dry
Artisan Meat Kit Steak and Charcuterie, vacuum sealer (120v) Umai Dry
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Artisan Meat Kit Steak and Charcuterie, vacuum sealer (120v) Umai Dry
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UMAi Dry membrane for dry aging steak