UMAi Bags (Dry Aging)

[Bigshooter]

Started an 11 plus pound NY loin today.  If you love steak you should really try doing this.  My GF is a huge fan of steak and she doesn't like anything that isn't dry aged now.

[callturner]

Not sure I understand. You vacuum pack it and let it rot in the fridge for a month? Then trim the rot off the outside and eat the decaying meat? Of coarse its gonna be tender. I age beef for 18 days then butcher. Never seen that done before

[Stein]

Dry aging can be much longer than two weeks, some Italian hams are dried for over a year.  Some good steakhouses have their own drying room so they can do it themselves as much of the supply chain has gone to wet aging (cryovac) bags.

[meathunter]

I did this and it turn out awesome! you'll want to go a t minimum 28 days.

[Bigshooter]

Not sure I understand. You vacuum pack it and let it rot in the fridge for a month? Then trim the rot off the outside and eat the decaying meat? Of coarse its gonna be tender. I age beef for 18 days then butcher. Never seen that done before

It's not a vacuum bag, yeah you pretty much got it right except the outer part isn't rotten.  It's just dried out.  I kept the black outer crust on my last one and ground it up with the dry aged fat and some cheap beef roast.   And it's the best tasting hamburger you will ever eat.

[callturner]

Didn't get the meat until today.  I will end up cutting it up in 35 days.  I also wasn't able to get bone in.  All they had was boneless.  It is 18 pounds.  It took the biggest bag I have.  Which I think is the biggest bag they make. 

From a lot of reviews alot of people talked about how hard it was to vacuum the air and seal it but I didn't have any problems.

What is the bag made of? The way I understand this is you vacuum the air out and seal it. I understand dry aging Ham or sausage . But they normally have a cure to kill the bacteria.

[Bigshooter]

Didn't get the meat until today.  I will end up cutting it up in 35 days.  I also wasn't able to get bone in.  All they had was boneless.  It is 18 pounds.  It took the biggest bag I have.  Which I think is the biggest bag they make. 

From a lot of reviews alot of people talked about how hard it was to vacuum the air and seal it but I didn't have any problems.

What is the bag made of? The way I understand this is you vacuum the air out and seal it. I understand dry aging Ham or sausage . But they normally have a cure to kill the bacteria.

Plastic I guess.  It feels and looks like any vacuum bag but they say these are different.

[Bigshooter]

Didn't get the meat until today.  I will end up cutting it up in 35 days.  I also wasn't able to get bone in.  All they had was boneless.  It is 18 pounds.  It took the biggest bag I have.  Which I think is the biggest bag they make. 

From a lot of reviews alot of people talked about how hard it was to vacuum the air and seal it but I didn't have any problems.

What is the bag made of? The way I understand this is you vacuum the air out and seal it. I understand dry aging Ham or sausage . But they normally have a cure to kill the bacteria.

Go to youtube and search for Umai bags.  Lotsa good info on there.

[Stein]

They are designed to slow down the drying process because the small cuts would dry out too fast as the surface area/weight is much higher than hanging a side of beef or even a quarter.  So, it's like a breathable vac bag with a Japanese name.

[callturner]

Ahhsoo! Learn sumpthin new every day!

[MtnMuley]

The last one I did was around a 10# NY loin. After trimming, they finished  pretty thin up and down. Taste was great at 30 days, but I'd rather have a rib.