Just to add to Ron’s response, different plastics have different properties. Laminated vacuum bags have multiple layers to most effective block oxygen, this is why they are called “barrier” bags. Household plastic bags, provide less of a barrier. Plastic wrap, even less still. Though they can modify the environment within the trayed meat with gas to “bloom” and hold the color, the plastic is quite premeable. Also, if meat has been removed from the processor packaging to be trayed, it has been handled and the surface is also too dry for UMAi Dry® to bond effectively.
If your question was “Should be dry age this meat?” The answer is “Probably not.”
If your question was, “Is this trayed meat vacuum sealed?” The answer is “Yes, and no.” It is sealed, but not to be stored for more than a few days.
If your question was, “Is this like UMAi Dry®?” The answer is most emphatically, “No.” UMAi Dry® is not a vacuum bag. It is designed to allow both moisture AND oxygen to go through the membrane to allow meat the dry age authentically within a protected environment.
Hope this adds to Ron’s response and provides all the information you need.