UMAi Dry Aging Bags - Ribeye/Striploin

Create restaurant-quality dry aged beef at home with UMAi Dry Ageing Bags for Ribeye & Striploin. Designed for whole subprimal cuts including striploin, boneless ribeye, sirloin and Scotch fillet, these innovative dry ageing bags allow you to safely dry age premium beef in a standard frost-free refrigerator without the need for a dedicated dry ageing cabinet.

Unlike ordinary vacuum bags, UMAi Dry uses a unique breathable membrane that bonds to the surface of the meat. This creates the ideal environment for dry ageing while allowing moisture to escape, helping develop the rich flavour, tender texture and distinctive crust that dry aged beef is famous for.

Simply pair the bags with your vacuum sealer, place your beef in a frost-free refrigerator, and allow time to do the rest. Age for 28, 35, 45 days or longer to achieve exceptional flavour and tenderness from the comfort of your own home.

Suitable For:

• Whole striploin
• Boneless ribeye
• Scotch fillet
• Whole sirloin
• Beef cuts approximately 5.5 kg to 8 kg

FEATURES

• Create professional-quality dry aged beef at home
• Breathable UMAi Dry membrane allows moisture to escape while protecting the meat
• Suitable for use in a standard frost-free household refrigerator
• No dedicated dry ageing cabinet required
• Produces rich flavour and exceptional tenderness
• Compatible with most channel-style vacuum sealers using the included VacMouse® strips
• Ideal for ageing premium whole beef cuts

DRY AGING GUIDE

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 colour 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 colour, and almost firm enough to “knock” on. There may be softer and firmer spots. Small white dots may be salts, fat or mould, which is OK. Grey, blue, green, or black mould 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.

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.

Complete step-by-step instructions are included with every pack.

WHATS INCLUDED

• 3 × UMAi Dry Ribeye/Striploin Bags (300 × 600 mm)
• 5 × UMAi VacMouse® adapter strips
• Dry ageing time labels to record your start and target finish dates