Dry Age Bags for Meat Easily Create DIY Dry Aging Meat at Home, No Vacuum Sealer Required. Breathable Membrane Kit for Dry Aged Beef 4pcs. 10x20 in (25x50 cm) 2-12 lb 1-5 kg - Artisan Meat LAB

For dry ageing meat. I've used it before with excellent results!

I will update this review in a month, but for now, nice Costco beef, these bags, I can't wait!!!The instructions are very straight forward, so the steps did not take long, I probably took more time reading the instruction guide and doing research on the method cuts of meat and preparation steps.I used a vacuum sealer, which was very useful. I looked at the non-vacuum seal methods and they seem more difficult. I definitely will be sous-viding this piece of meat, so a vacuum sealer is normal for our household.I also recommend going to a dollar store nearby and buying a cabinet wire rack for dishes, and this allows multiple levels of storing these dry aging pieces with a plate at the bottom.

Wasn't sure if I liked this product when I first tried to use. I have lots of vac packing experience but I couldn't get a proper seal on the bag. Went to the "Archemedes technique" and it worked much better. massaged all the air bubbles out, twisted off the bag and applied 3 zap straps all while immersed in water. Bag stayed snug to the meat and formed a "bond" within a day or two. Started two 3 kg striploins at same time.Trimmed one up after 20 days and it got thumbs up all round for tenderness and flavour . No "funk" yet , which may be good or bad. the trim wasn't gross or mouldy so I made stock with some of and the rest of meaty bits got dehydrated into dog treats . Plan to try the next one at around 40 days. will advise

If you haven't ever done this before Go to your local grocery meat department and ask them to cut you 2" thick serloins just to learn one time. Once you cut off the crust the first time you'll get it then do a couple of porterhouses and your life will be changed. I am just a dude on the internet so you don't need to believe that I am a top-tier brisket smoker, but that is true. I would never have thought that I would find a way to easily outdo my 10 years of painstaking trial and error on brisket. Then I dry aged one.Quick Edit note: it is true that a vac sealer is not needed and you shouldn't buy one if you are just trying it out for the first time. But once you've been converted, it does help. I am not sponsored by anyone so you can go anywhere but umamidry . Com is where I got mine.

Maybe it was the way I did it, but it did not go well. Not really sealed properly, so the meat went bad. I have more bags so I will try again.