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Weston is a fine product but it is made to create a vacuum with plastic bags. The UMAi Dry® bag is a material that breaths so that the moisture from the aging meat can be released.
Here’s what I would suggest. You don’t even need a sealer as a perfect vacuum is not necessary! In fact what you can do is place the moist meat into the bag and then using your hands press the bag against the meat while forcing out as much air and not leaving any air pockets. Then at the open end insert a drinking straw or a piece of tubing in and then grab the bag tightly around the straw or tubing and finish sucking out as much air as you can. When done quickly remove the straw or tubing and tightly close the end using a bread twisty.