UMAi Dry Aging Bags


just add meat dry aging bags starter kit

Use dry aging bags to craft the best steak right at home. 

Meet UMAi Dry's best-selling Dry Aging Bags: the Ribeye/Striploin Dry Aging Bags!

  • Each bag holds 12-18 lbs. of your choice cut of meat
  • Each packet contains 3 bags so you can do up to three meat projects before you reorder


You only need four things to craft the perfect steak:

  1. Untrimmed beef
  2. This dry age bags + copper wire rack bundle ($4 off)
  3. Your kitchen fridge
  4. Time (and patience)


easy steps to dry age meat at home
Now, for a little dry aging education, for the true meat geeks (and kitchen nerds) out there 

The process of dry aging steaks is very simple, but understanding the science and logistics of the process will improve your experience. Let's talk about the four things you need to dry age meat in more detail:

12-18 lbs. of untrimmed beef. Untrimmed, untouched beef produces optimal Dry Aging results. We recommend selecting a well-marbled sub-primal cut of beef (full ribeye, striploin, or sirloin). Your meat should be in the original processor packaging (the thicker plastic often stamped with USDA, not meat that has been wrapped in thin plastic wrap on a styrofoam tray) whenever possible. Why? Because the untrimmed, processor-packaged beef is covered in a gooey, moist "meat glue" which is essential for the UMAi Dry membrane to bond with the surface of the UMAi Dry bag.

UMAi Dry Original Dry Aging Bags. UMAi Dry age bags for meat are essentially a breathable membrane that creates the perfect dry-aging environment for your steak. The bags are designed to age whole sub-primal cuts of beef in your fridge for 28, 35, 45 days or more. During the aging period, the meat is protected from mold, bacteria, and odors. The Dry aging process has two parts:

  1. Moisture evaporates from the meat, thereby concentrating and intensifying the beef flavor
  2. Natural enzymes in the meat break down the connective tissue thereby tenderizing the meat and imparting a distinct dry aged flavor

Your home kitchen fridge. Once sealed in the UMAi Dry bag, your meat should be placed in a modern, full size refrigerator, one that effectively controls the humidity to draw the moisture out of the inner environment of the refrigerator. What does that mean? It means that the beer fridge in the garage, or the wine fridge in the basement are not optimal environments for your meat project. This is because the compressor on the fridge doesn't run on those fridges like it does on your kitchen fridge. Basically, you should be using your best fridge for your this project. Also, you will need to place the meat on a metal rack to facilitate air flow into the UMAi Dry age bag. Check out this Copper-plated Grid Rack, a best seller and customer favorite!

Copper wire rack. You'll need a wire rack for proper air flow around the meat while it ages in your fridge and you're on your way to delicious homemade steak.

12-45 days (and patience). Fun Fact: the moisture evaporation stage lasts for about 7-10 days. The tenderization and flavor development stage lasts as long as the meat is being dry aged. We recommend dry aging steak for 21-45 days in your UMAi Dry bag. However, some customers dry age their beef for up to 100 days in UMAi Dry bags! The longer the steak ages, the more the flavor develops. Some people really like this, others prefer a shorter drying duration for their steak.

day by day dry aging meat


How to use dry age bags

Remove your meat from the processor packaging, but do not wash the meat or otherwise clean the meat. Transfer the meat into the UMAi Dry bag using the clean transfer process (outlined in the induced instruction packet). Once in the UMAi Dry bag, seal the bag using one of three methods: vacuum sealing, immersion method or netting method. All sealing methods are outlined in the instructions for dry aging beef and this tutorial on how to dry age steak at home.

Do I need a vacuum sealer to dry age beef?

UMAi Dry does not require a vacuum seal to make dry aged steak at home. You can use one of these non-vacuum sealer methods such as the immersion method or the netting method. If you choose to vacuum seal your meat, there is an important differentiation between vacuum sealing and sealing UMAi Dry with a vacuum sealer -- the purpose of sealing UMAi Dry with a vacuum sealer is not to keep bacteria out; it's simply to bring the bag in contact with the meat surface. With traditional vacuum sealing, users need to be concerned with contamination and bacteria which is why "air pockets" can be dangerous. With UMAi Dry, air pockets pose no problem. When sealing your steak in the UMAi Dry bag, you only need to adhere 70-80% of the meat surface to the bag.

About UMAi Dry

Founded in 2007, UMAi Dry is the original dry aging steak bag company. Don't be fooled by other cheaper brands. UMAi Dry is the best because of our superior support. Dry aging meat can be expensive so having real meat geeks you can contact for help when you have questions is important. Access product support directly through whenever you need it (even pre-sales questions are answered by a real human!)

UMAi Dry also offers customers access to an exclusive Facebook group so you can crowd-source anything from tips and tricks, to recipes and recommendations. Help crafting the best steak ever is never more than a click away.

DrybagSteak has been in the dry age meat business for over 15 years, and our dry aging bags for beef are the best on the market. Whether you want to explore the finer flavors of traditional meat preparation or are looking to impress guests at your next holiday gathering, it's easy to get great results dry aging your own beef at home.