UMAi Dry Aging Bags for Meat — 16" x 28" for Brisket & Bone-In Beef, Pack of 3, Breathable Membrane for 14–20 lb Cuts

UMAi Dry Aging Bags for Meat are specially sized, breathable bags that let you dry-age whole briskets and bone-in beef at home, producing richer flavor and improved tenderness in 28–45 days.

These UMAi Dry bags are designed for larger primal and bone-in cuts — each bag measures 16" x 28" and accommodates brisket, bone-in ribeyes, or short loins up to about 20 pounds. The bags use a moisture- and oxygen-permeable membrane developed from UMAi’s years of dry-aging experience so home cooks can recreate steakhouse-style dry-aged beef in a standard refrigerator. No vacuum sealer is required; the simple immersion sealing method protects meat from outside odors while allowing controlled drying.

How do these bags work to dry-age brisket and bone-in steaks?

The UMAi membrane balances moisture loss and air exchange so the meat develops concentrated flavor without spoiling. As the surface dries, natural enzymes act to tenderize muscle fibers and concentrate taste; the bag prevents outside contaminants while permitting that controlled exchange.

• Breathable polymer membrane regulates humidity and oxygen flow.
• Immersion sealing method creates an effective barrier without a vacuum sealer.
• Designed to produce stable aging conditions inside a household fridge.
• Clear instructions and recipes included for consistent results.

What sizes and cuts are these bags best suited for?

The 16" x 28" UMAi bags are sized for larger, bone-in or whole-primal pieces — ideal for brisket, bone-in ribeyes, short loins and similar cuts. Each bag safely holds up to roughly 14–20 pounds, giving you flexibility for full primals or large roasts.

• A single bag fits a trimmed brisket or bone-in ribeye roast up to 20 lb.
• Generous length accommodates long short loins and whole subprimals.
• Pack of three allows you to age several cuts or stagger batches.

Do I need special equipment or a vacuum sealer to use them?

No additional machinery is required: UMAi designed the bags to work with the simple immersion sealing technique. Place the meat inside, submerge the bag mouth in water to push air out, then tie or clip the opening; the bag’s membrane creates the dry-aging environment.

• Immersion sealing replaces the need for a vacuum sealer.
• Use an open wire refrigerator rack to allow airflow around the bagged meat.
• Follow UMAi’s time and trimming guidance for best results (usually 28–45 days).

How do I finish and serve dry-aged beef from these bags?

After the selected aging period, remove the meat, trim the dried outer bark, and portion steaks as you normally would. The trimmed interior is ready for seasoning and high-heat searing or grilling to highlight the concentrated flavors and improved texture.

• Trim away hardened exterior bark before cooking.
• Slice steaks to desired thickness and season simply to showcase the aging.
• Use reverse sear or high-heat grill for best crust and juiciness.

Who is this for: UMAi Dry Aging Bags for Meat are aimed at home cooks, barbecue enthusiasts, and small-scale butchers who want to produce restaurant-quality dry-aged brisket and bone-in steaks without investing in commercial equipment. They suit anyone who enjoys experimenting with aging times, gifting specialty protein, or creating memorable meals with concentrated, tender beef.