Or Disaster, only time will tell. Someone recommended these in the groceries thread and my birthday is coming up so I figured, Treat yo Self.


1 bone in Rib roast and a New York striploin. Used the immersion method as I didn’t have vacuum sealer handy and had never done this before. The New York was first, little awkward but figured it out, had a few spots of air I didn’t get out. Once I figured it out the rib roast was almost perfect seal wise.

They will age till around the 30th of Jan my bday depending on when I’m off shift. Used our overflow fridge crisping drawers with racks. I will make an effort to open fridge a couple times a day. Will post back with periodic updates.

Following this one. Thanks for the thread and look forward to the results.

Hell yeah! I’m liking forward to the results!

I've used the bags before, and they work great. Even with a vacuum sealer you can't get all the air out. It always takes me a few tires to get as much air out of as many larger spaces as I can before a final seal. Meat contact with the bag membrane is important. I would recommend not having them in those drawers though. Having good air circulation is key. To do something like that is a commitment and dedication of fridge space for sure. I'm lucky to have a garage fridge that I can clear off a shelf and use for this.

If you don't have a vacuum sealer you can put the bag inside a garbage bag, and dunk it in water. The water pressure will help push the air out. I don't know if the Umi bags can go in the water, which is why the trash bag rain coat suggestion.

how many days are you in?



I've got a brisket going trying to push 200 days, no pic out of town. my last rib eye was 102 days. /viewtopic.php?f=121&t=96884&hilit=dry+aged&start=990

Good lord man, that’s dedication to the process. I started them yesterday and was only planning 45ish days, maybe I’ll let the New York go longer. But the ribeyes I want for my own bday/celebration dinner.

If the project turns out good I will definitely try again and use a vacuum sealer. Honestly was lazy and didn’t wanna go get our family shared one that day because I’m on nights lol.

I used a giant stock pot in the sink to push all the air out. It worked just a pain messing with those zip ties.
I read a few blogs/how to and a few people used the drawers and it worked for them. It’s shared/common fridge with pet food and lots of hands grabbing beer, so this was my protection from people messing with it. Maybe I’ll rearrange to be safe….

Have you fired the lower priced bags? I was torn.

Wow you are adventurous. I've seen a few videos of people dry aging for longer than 120 days, and it gets mixed reviews. Your set up and quality of beef you start with play a big part in this. Especially going for so long. Good luck on your adventure with that.

Very busy this week and had totally forgot to even look at these dang things.

The rib roast doesn’t look promising but it doesn’t smell yet, so I got that going for me. It was pre trimmed at the store when I bought it, so I wonder if that has something do with it.

The New York strip loin definitely looks more like the videos and other pictures I have seen of this process. It came vacuum packed straight from the distributor/butcher like the instructions suggested.

Lol that side pic sucked. I’m tired, I’ll do another update next week.

glad you brought this up again got home the other day. WIL. next time get one with fat cap on, you have to trim anyways so less meat going. If you do a 45 day for you bday I will say get another and double it, you will see and taste a difference.

ok so we got 133 days in. no stink and starting to get the "tenderizing"

Just to add to the post, I found some photos from two years back when I dry aged with the Umi Bags. I forgot to write down the pre-weight. I took the trim and ran it through a grinder to make burger. I was disappointed when I made burger patties, but I think my fat to lean ratio was off. They were fatty, and the dry age cooks way faster than fresh beef. So it had some uneven cooking to it. I think if I had a better ratio, and a finer grind would have helped. It was good if you needed burger for something like Helper or soup. I did a 35 day age. Steaks were fantastic though.

Those steaks look good, it doesn't seem like you lost an awful lot to the pellicle.

well 165 days no scale so I cant weight it. the hardest part was cutting the pellicle off, about 45 min.
Kept it simple just honey mustard salt and pepper




I can barely cut it, just falls apart and juicy.

Man after much ado, I also completed this evolution as well and I’m not 100% I’d do it again. I think the Strip loin turned out good but the rib roast was questionable. The strip loin had a woodsy nutty smell. The meat had a nice deep red color and tasted great. I ate one, vacuum sealed the rest and froze them to be Sous Vided once I buy one.

Now onto the disheartening part of the evolution. This rib roast smelt like the back kitchen of the small questionable taqueria. You know the one you ate at once, you were ok but your buddy got sick at even though you ate the same thing.

Most of the meat had that deep red color but there were some grey/brown spots that I questioned and cut as much away as I could. The smell was similar to the New York’s but had that off smell to it as well. After cutting so much of the top layer off, I felt like I cut away more then what was left over. I haven’t tried one the ribeye yet because I had to work the last 12 days and didn’t wanna chance it.