We would first recommend finding a satisfactory way to apply UMAi DrybagSteak before exploring netting. We have had some commercial meat suppliers use netting when they had little control over the handling of the meat prior to bond, but it has several downsides:
1) No netting size or style will adequately press against all surfaces of a strip loin or boneless rib eye.
2) Netting can cause either indentations that result in greater trim loss after aging OR can be so fine that it can compromise air flow around the meat.
Bottom line: netting is only a solution for the direst of handling situations.
Ultimately, you want to find the best way to apply UMAi Dry to a good, moist, well protein-coated surface with the cleanest transfer past the opening of the bag. Then you want a vacuum sealer (either a chamber vacuum sealer, well-operating retractable snorkel sealer or a channel sealer adapted with VacMouse) to pull the UMAI Dry material into the best possible contact with the full surface of the meat and seal through thoroughly. Once sealed, gentle handing into the fridge onto an open wire rack meat side down for the first 5 to 7 days will ensure an adequate bond can form. Form there, getting good, consistent, satisfying results is only a matter of time and patience.
We hope this explanation helps.