Dry Age Bag for Beef Steak. Easily Create Delicious DIY Aged Meat. Breathable Membrane Kit, Lab Tested Safe & Effective 5pcs. 8x12 in (20x30 cm), 1-4 lb 0.5-2 kg - Artisan Meat LAB

I have used these multiple times without any issues. I have seen reviewers who have had issues but if you follow instructions it works as expected

You get what you pay for

Have not used them yet but they look great

Don't waste your money.Couldn't get them to work with the vacuum sealer.$27 dollars for a product that doesn't work and no return policy is a bad policy.The Umai bags are superior and worked the first time with the vacuum sealer.

It works, bags are difficult to seal. Needs a bigger piece of sealer helper. And the bags are narrow, only boneless meat can fit in them

It does exactly what is supposed to do

The bags did not remain vacuum sealed even after following directions closely. I would not recommend.

I was offered these dry aging bags on Vine for review, and I decided to try them. I didn't quite realize what I was getting into, but now I'm kind of excited to take the plunge.Dry aging is done to transform cuts of meat into something far more flavorful than what you would have wound up with by just one-day marinating and then cooking the meat. I've started doing research into the best cuts of beef to use for dry aging, why they are the best, and what to expect. Now I know what a sub-primal cut of beef is, and I also know that the best cuts of beef for dry aging tend to be the cheaper cuts of meat that ALSO have good fat content.It takes up to a month to properly dry age a cut of beef, so I want to ask a butcher to provide me with the best cut for my maiden voyage. As I understand it, some of the meat gets cut away post-aging, so this is not a method you'd use with already cut steaks, as I thought when I ordered these bags.I plan to sous vide some of my finished dry aged beef and grill some of it to compare how the meat does using the different cooking techniques. After investing a month of time and the money into doing the dry aging, I'll try to remember to come back and let you know how it went. But just like my brine fermentation adventures, it's kind of thrilling to plan out and watch the process. I never would have thought I'd be doing something like this, but I also didn't think I'd ever make sauerkraut or kefir or kombucha. Timing is everything in terms of getting just the right flavor you want, especially when you're depending on bacteria to do the work. All I've been able to think about since I got these bags is the reward at the end of the process.