The bags are not cheap and really adds to the cost of the meat, especially if you use two bags. The trim will make excellent addition to burgers or cheaper cuts which will benefit from the aged fat and meat. I have a ribeye in the fridge, for my birthday later this week. It is already looking good in the fridge.
Bags aren’t cheap, but they do a great job and are a TON cheaper than buying a whole dry age setup. Good luck with your ribeye! I’m sure it’s going to come out great. Thanks for checking out the video!
First off, I love your shirt! I’m a Lakers fan but I agree on the equation on your shirt! Thank you for the educational video as I’ve been wondering how the process of dry aging steak is. Thank you for being candid and even admitting the mistakes you made so we don’t have to make the mistakes! Thank you so much!
Lol!! Thanks for the feedback! I hope you enjoy the dry aging bags as much as I do. It’s really a good time and some quality food. Thank you!! MJ is the 🐐!! Cheers!!
Wow! A whole new dimension of something that I might not be doing in the near future, but thank you for the informative video as always! That looks incredible , thank you again in case I decide to start experimenting with such a procedure. Cheers!
@@RaceviceSmokehouse nice. They definitely look it. Glad you tried it first. Before I dropped 200-300 on that piece. Lol. Looking forward to seeing the cook👊🏻🍺🤟🏻
I'm going to try this for sure. Thanks for the video. My only concern is that it seems to chew up the cap, which is my favorite part of the cow. I've been butchering whole costco rib eyes into separate eye steaks, caps, burger meat (rib/complexus), and render the fat for tallow. I love the process and result. This looks like another great experiment.
I hear ya. I found this at the local store and the cap wasn’t much. Would like to do another with a larger cap for sure! Good luck with the process, let me know how it goes! Cheers!
Bone in and 45 days is the way to go. Bones help protect at least half of it. 35 days isn’t enough with the bags for me. And a bunch of people agreed when we won’t to knife in Dallas.
Thanks for the video. I just purchased "Dry Aging Bags" and am researching what to do. I am also going to do a video, but of course it will be about 2 months before I post. I just bought my meat and am ready to start. One thing different is I have a tabletop commercial vacuum sealer, so it will be interesting to see what difference that makes. Good job!!
Looking forward to seeing how it comes out!! Thanks for checking out the video. I’m sure your sealer will work better than the one I had. I’ve since upgraded but definitely not one like you. So I’m definitely looking forward to your results.
I have been making dry age for over 4 years now and did a nice trick for the opening to keep it dry. The trick is to fold the opening end over about 3cm and then put the meat in and then unfold. This trick will save you time and not waste paper towels on wiping.
I did this last year and had the same experience needing to use a 2nd bag. The meat looked just like yours did, but I did not experience that dry-aged flavor even at 35 days. I was really disappointed.
Those UMAi bags aren't super cheap so I hate to tell you that the first one still was fine. As you mentioned, they work like a membrane on the meat. Though it is best to use a vacuum sealer, you can actually just dunk the bag in water with the opening still above water (like in the bath tub) which pushes the air out and then tie it off. But that's okay. Point is that it doesn't have to be perfect. However, before you put the meat in the bag, you need to thoroughly wash the original bag from the store so you aren't transferring any germs or bacteria into the sterile UMAi bag. 35 days is a fair amount of time but for me, 50 days is optimal. I feel like you need a little extra time for that funk to kind of set in. Great video!
You’re absolutely right. I should’ve saved the original bag. I wasn’t thinking. Lol. Could have used it for a smaller cut. I did another video where I aged a cut for 100 days. That definitely was more tender and with more “funky” flavor to it. I really enjoyed both, but I think you’re right, somewhere in between is the sweet spot .
Still haven’t had the guts to put the trim into anything. I am going to try grinding it and incorporating it into ground brisket or chuck for burgers. I think that may work. Still trying to make sure it’s safe first.
Actually, I haven’t figured it out yet. What I think I’m going to do is grind it in with a chuck roast and make some burger Patty’s out of it. Thanks for the question, now I’m motivated to get it done!
That’s a great question that I don’t have a real answer for. I’m thinking a nice beef tallow slather would work great. Not sure a meat wrap would be a good idea. May get some trapped moisture that could lead to something spoiling. I’ve seen meats dry aged in butter which is why I think the tallow would work. May have to give this a try!!! Not sure how the bag would deal with all that fat in there?? May have to apply tallow, put in the fridge to “harden” overnight and then bag?? Thanks for the thought!
@@RaceviceSmokehouse Maybe not so much the fat with an Umai bag. It wouldn't really breathe through the vegetable membrane. But I can't see any problems with a meat layer. It would kind of be incorporated with the ribeye or whatever else you are using. Can't wait to watch your video on in!
@@RaceviceSmokehouse I just bought all the ingredients today to get started with this idea. I'll let you know how it turns out. I got mechanically tenderized round steaks for the ends and I want to cover the "Ribeye cap" as well. The cap is the tastiest part and I hate to see it turn to pellicule. I'm covering these areas about 1/4" thick. Tomorrow is the day! So, please say a prayer for me. It's not everyday I have money to throw out the window!
I can’t really answer that. I’ve never used a chamber to deal with. I have to assume the bag will hold up though. There isn’t a true seal since the bag is somewhat porous and the goal is to get the bag to stick to the meat. Definitely something I would try if I had one.
I recently saw another video where a vacuum chamber was used. It did not work well. There was a pellicle but air is necessary for the process to work. It was essentially preserved and the actual breakdown never happened.
@@darrelllee2107 I’m interested in why the chamber would be too much. Essentially the bag is a membrane and isn’t an actual vacuum bag. So air can some in but moisture is released. Could you let me know which video that was? I would love to watch it.
@@darrelllee2107 That's a different type of vacuum chamber, the type I am referring to is one used to seal bags but in a chamber, when the air is let back in the chamber the bag instantly seals around it. it's fast and kinda violent(in terms of vacuuming) so wondered if it would tear a dry age bag as they are a lot thinner then a vacuum bag. Turns out no, it's perfectly fine.
I actually have no idea about that. I would have to think no though. Since the membrane is supposed to be in contact with the meat I don’t think having anything else in the bag is healthy. It would probably lead to things growing in there that shouldn’t be. I’d probably have to contact uMai to find out definitely.
I think UMAi bags are still considered dry aging because inside the bag/membrane the environment is dry. The bag has a porous design that lets moisture out, and no moisture in. So as long as there is plenty of contact between the bag and meat surface all surface moisture should be drawn out.
Too much waste. Too much cost. Umai bags..expensive.. Trimmings not good for any thing. Skip this entire process and buy top quality meat and aging is not necessary. This stuff is a fad and will go away......the sooner the better!
Dry age steaks have been around for a very long time. Not sure that’s going away any time soon. When looking at the overall cost of dry aging, the uMai bags are a lot more reasonable than setting up an actual dry age fridge or chamber. I really enjoyed my experience with these bags and the outcome and will be using them again. I’m always looking for new and fun ways to cook/prepare food. It’s not for everyone though, and that’s great too. Thanks for swinging by and checking out the video.
Great video pal, love how you learned from your mistake and did the community a plus by including it so we can all benefit. Cheers
Thank you my friend!! I appreciate the kind words. Hope you have a great weekend! Cheers
The bags are not cheap and really adds to the cost of the meat, especially if you use two bags. The trim will make excellent addition to burgers or cheaper cuts which will benefit from the aged fat and meat. I have a ribeye in the fridge, for my birthday later this week. It is already looking good in the fridge.
Bags aren’t cheap, but they do a great job and are a TON cheaper than buying a whole dry age setup. Good luck with your ribeye! I’m sure it’s going to come out great. Thanks for checking out the video!
First off, I love your shirt! I’m a Lakers fan but I agree on the equation on your shirt!
Thank you for the educational video as I’ve been wondering how the process of dry aging steak is. Thank you for being candid and even admitting the mistakes you made so we don’t have to make the mistakes! Thank you so much!
Lol!! Thanks for the feedback! I hope you enjoy the dry aging bags as much as I do. It’s really a good time and some quality food.
Thank you!! MJ is the 🐐!! Cheers!!
Great video! Can’t wait for the next one!
Thank you for sharing with errors and all.
Thank you for checking it out!! The cook video just came out this morning!! Check it out when you have time! Cheers!
Wow! A whole new dimension of something that I might not be doing in the near future, but thank you for the informative video as always! That looks incredible , thank you again in case I decide to start experimenting with such a procedure. Cheers!
They were incredible!! Cheers!!
these Umai bags are bad ass.. great job brother
You got that right! I’ve done a few things with them and it’s all turned out great!! Cheers!!
Something that has been on my to do list. Wow bro! Looks great. Can’t wait to see the cook🤟🏻🍺
Thank you! I highly recommend it! I’m telling you these were amazing.
@@RaceviceSmokehouse nice. They definitely look it. Glad you tried it first. Before I dropped 200-300 on that piece. Lol. Looking forward to seeing the cook👊🏻🍺🤟🏻
I was lucky to find it on sale. It was about $150 total. I wouldn’t have done $200-300. That so expensive. Lol. Hopefully you find a good sale too!
@@RaceviceSmokehouse nice. Going to Costco either this week or next. Based on work schedule.I’ll see what they want.. thanks bro
@Chris Hansen BBQ dont know if you have a kroger near you or one of its sister stores, but they're on sale right now for 3.97 a pound
That looks amazing
So good! Video of me grilling them comes out tomorrow!
I'm going to try this for sure. Thanks for the video. My only concern is that it seems to chew up the cap, which is my favorite part of the cow. I've been butchering whole costco rib eyes into separate eye steaks, caps, burger meat (rib/complexus), and render the fat for tallow. I love the process and result. This looks like another great experiment.
I hear ya. I found this at the local store and the cap wasn’t much. Would like to do another with a larger cap for sure! Good luck with the process, let me know how it goes! Cheers!
Read my comment above Bro! This may solve your problem!
That looks amazing dude.
Thanks! Video of me cooking them is coming out on Thursday. So dang good!
Thanks! Video of me cooking them is coming out on Thursday. So dang good!
Love the 23 shirt
Amen! Lol
Bone in and 45 days is the way to go. Bones help protect at least half of it. 35 days isn’t enough with the bags for me. And a bunch of people agreed when we won’t to knife in Dallas.
I’ve also done 100 days. That was fun to do too!
Thanks for the video. I just purchased "Dry Aging Bags" and am researching what to do. I am also going to do a video, but of course it will be about 2 months before I post. I just bought my meat and am ready to start. One thing different is I have a tabletop commercial vacuum sealer, so it will be interesting to see what difference that makes. Good job!!
Looking forward to seeing how it comes out!! Thanks for checking out the video. I’m sure your sealer will work better than the one I had. I’ve since upgraded but definitely not one like you. So I’m definitely looking forward to your results.
Those steaks look great. Might have to pickup some umai bags.
I recommend them my friend! I’ve done some
Up to 100 days in these. Quality stuff! Cheers!
I have been making dry age for over 4 years now and did a nice trick for the opening to keep it dry.
The trick is to fold the opening end over about 3cm and then put the meat in and then unfold. This trick will save you time and not waste paper towels on wiping.
Love it. Great idea!!
Love the shirt!
🙏 Thank you!
I did this last year and had the same experience needing to use a 2nd bag. The meat looked just like yours did, but I did not experience that dry-aged flavor even at 35 days. I was really disappointed.
I enjoyed the flavor. I also did 100 days. That definitely had more of a flavor of dry aged.
Those steaks look great. I bet they taste fantastic.
They were the best steaks I’ve ever cooked. So amazing and tender.
Those UMAi bags aren't super cheap so I hate to tell you that the first one still was fine. As you mentioned, they work like a membrane on the meat. Though it is best to use a vacuum sealer, you can actually just dunk the bag in water with the opening still above water (like in the bath tub) which pushes the air out and then tie it off. But that's okay. Point is that it doesn't have to be perfect. However, before you put the meat in the bag, you need to thoroughly wash the original bag from the store so you aren't transferring any germs or bacteria into the sterile UMAi bag.
35 days is a fair amount of time but for me, 50 days is optimal. I feel like you need a little extra time for that funk to kind of set in.
Great video!
You’re absolutely right. I should’ve saved the original bag. I wasn’t thinking. Lol. Could have used it for a smaller cut.
I did another video where I aged a cut for 100 days. That definitely was more tender and with more “funky” flavor to it.
I really enjoyed both, but I think you’re right, somewhere in between is the sweet spot .
Did you find out what to do with the trim cutts?
Still haven’t had the guts to put the trim into anything. I am going to try grinding it and incorporating it into ground brisket or chuck for burgers. I think that may work. Still trying to make sure it’s safe first.
What did u ended up doing with parts u trimmed?
Tomorrow is my day 45. I used the methodology u used for dry age
Actually, I haven’t figured it out yet. What I think I’m going to do is grind it in with a chuck roast and make some burger Patty’s out of it. Thanks for the question, now I’m motivated to get it done!
@@RaceviceSmokehouse thank u so much for taking the time to respond. I'll also freeze mine and waitto see how urs turned out. I just subscribed
@@DarElBarka Cheers my friend!! Thank you so much!! Give me a week or two to figure it out and I will get a video made!!
Use it in a stew.
That’s sounds like a great idea!! Have you done that before?
Can you wrap it a thin piece of fat or a cheap meat before dry aging? So, the outside turns to pellicle. Saving some of the meat?
That’s a great question that I don’t have a real answer for. I’m thinking a nice beef tallow slather would work great. Not sure a meat wrap would be a good idea. May get some trapped moisture that could lead to something spoiling. I’ve seen meats dry aged in butter which is why I think the tallow would work. May have to give this a try!!! Not sure how the bag would deal with all that fat in there?? May have to apply tallow, put in the fridge to “harden” overnight and then bag??
Thanks for the thought!
@@RaceviceSmokehouse Maybe not so much the fat with an Umai bag. It wouldn't really breathe through the vegetable membrane. But I can't see any problems with a meat layer. It would kind of be incorporated with the ribeye or whatever else you are using. Can't wait to watch your video on in!
@@bryanadams256 Cheers!! Great ideas!!
@@RaceviceSmokehouse I just bought all the ingredients today to get started with this idea. I'll let you know how it turns out. I got mechanically tenderized round steaks for the ends and I want to cover the "Ribeye cap" as well. The cap is the tastiest part and I hate to see it turn to pellicule. I'm covering these areas about 1/4" thick. Tomorrow is the day! So, please say a prayer for me. It's not everyday I have money to throw out the window!
@@bryanadams256 🙏 Yes!!! Im excited to see this message!! How many days are you going to go? And I agree the cap is the best!!
Is a vacuum chamber to strong for a dry age bag?
I can’t really answer that. I’ve never used a chamber to deal with. I have to assume the bag will hold up though. There isn’t a true seal since the bag is somewhat porous and the goal is to get the bag to stick to the meat. Definitely something I would try if I had one.
I recently saw another video where a vacuum chamber was used. It did not work well. There was a pellicle but air is necessary for the process to work. It was essentially preserved and the actual breakdown never happened.
@@darrelllee2107 I’m interested in why the chamber would be too much. Essentially the bag is a membrane and isn’t an actual vacuum bag. So air can some in but moisture is released. Could you let me know which video that was? I would love to watch it.
@@darrelllee2107 That's a different type of vacuum chamber, the type I am referring to is one used to seal bags but in a chamber, when the air is let back in the chamber the bag instantly seals around it. it's fast and kinda violent(in terms of vacuuming) so wondered if it would tear a dry age bag as they are a lot thinner then a vacuum bag. Turns out no, it's perfectly fine.
@@RaceviceSmokehouse check out Nate from the internet, he tried dry aging in a vacuum chamber.
Did u put in fridge or what?
Yes. It was in my fridge the whole time.
Could you put an oxygen absorber in there?
I actually have no idea about that. I would have to think no though. Since the membrane is supposed to be in contact with the meat I don’t think having anything else in the bag is healthy. It would probably lead to things growing in there that shouldn’t be. I’d probably have to contact uMai to find out definitely.
Isn’t this wet aging?
I think UMAi bags are still considered dry aging because inside the bag/membrane the environment is dry. The bag has a porous design that lets moisture out, and no moisture in. So as long as there is plenty of contact between the bag and meat surface all surface moisture should be drawn out.
You cut too much out. You should only trim the hard shell around the meat. The best dry age flavour is just below it and you cut it out :(
Thanks for the feedback. I tried to trim only pellicle and probably had some meat attached, but it’s ok. They still tasted amazing!
Too much waste. Too much cost. Umai bags..expensive.. Trimmings not good for any thing. Skip this entire process and buy top quality meat and aging is not necessary. This stuff is a fad and will go away......the sooner the better!
Dry age steaks have been around for a very long time. Not sure that’s going away any time soon. When looking at the overall cost of dry aging, the uMai bags are a lot more reasonable than setting up an actual dry age fridge or chamber.
I really enjoyed my experience with these bags and the outcome and will be using them again. I’m always looking for new and fun ways to cook/prepare food.
It’s not for everyone though, and that’s great too.
Thanks for swinging by and checking out the video.
This prime or choice?
I believe this was prime. Will try to find out for sure though!