Could this be right? Myths and facts about using UMAi Drybags

Could this be right? Myths and facts about using UMAi Drybags

Could this be right? Myths and facts about using UMAi Drybags 150 150 The Original Dry Bag Steak

Sometimes basic questions and misunderstandings can stand in the way of successful dry aging.  Read over this list of myths and facts to help create the ultimate dry aged steak anywhere with UMAi Dry.  For even more tips and answers to your questions, visit and participate in our online forum.

Dry aging image

Myth 1: The bags will look, feel and act like a vacuum sealer bag.

First-time customers may find that the UMAi Drybags do not act like a vacuum bag purchased for FoodSaver, for example. Understanding what the bag is and isn’t will help you eliminate potential waste and get to a delicious steak dinner faster.

The material forms a bond with the proteins on the surface of the beef allowing moisture to permeate out while blocking oxygen and off-flavors.  This means that the bag is porous and does not seal in the same way as a standard vacuum sealer.  The feel of the bag will be more flexible than a sealer bag.

It also means that a channel-type or Foodsaver-type sealer will not work with DrybagSteak material. It must be a retractable snorkel-type or chamber sealer, such as the starter kits sold on our website.

Myth 2: A porous bag will let in unwanted smells, flavors and bacteria.

Within the first few days of aging, the proteins coating the surface of the beef and the DrybagSteak material will unite forming a perfectly transparent shield that both protects your beautifully aging steak and enables it to release moisture in the surrounding environment.

Make sure that your refrigerator maintains temperature between 34-38 F to ensure proper aging and prevent spoilage. Ensure that the DrybagSteak material is in contact with the beef and there are no air pockets inside the bag.

Myth 3: Dry aging beef with UMAi Dry is expensive.close up

“Vacuum-packaged aging of beef typically implies “wet aging”. With much greater than normal moisture permeability, the vacuum-packaged bags in this study may be used to dry-age beef to increase yields, limit microbial contamination, and provide business management efficiencies without affecting product quality….” researchers at Kansas State University concluded after their study to compare traditional dry aging techniques with UMAi Dry bags.  Click here to read more.

A range of packages and bag sizes are available to meet any budget.  Find them on our website.

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