Is it really dry-aging?

[Thea]

Actually, UMAi Dry is not a vacuum bag. The only purpose of the vacuum sealing is to draw the membrane tight against the moist proteins on the surface of the meat.
UMAi Dry is sufficiently oxygen permeable that no significant and aerobic bacterial growth is found should there be any air pockets inside the bag.

Therefore, the enzymes are able to break down the structure of the meat, the fat oxidizes, and you develop and authentic dry aged flavor as a result.