DryAgePro® Dry Age Bags for Meat, 12” x 24” Bags for Ribeye and Striploin up to 18 lbs, Pack of 5, No Vacuum Sealer Needed, Easy-to-Use Steak Aging Kit

Large enough to hold half a boneless rib eye side from Costco. Evacuate air in a bar sink or bucket, so no vacu-sealer required. I was a little nervous about meat sitting in my fridge for 6 weeks (turn every couple weeks), but with careful handling, drainage, and transfer form vacumn pack to dry-age bag, this DOES produce an improved steak—especially for sous-vie. After drying it is stiffer, so difficult to judge meat temperature by feel, and I overcooked on grill.

I was able to fit 5 bone in ribeye steaks in just 2 bags. After 2 weeks in the bags the steaks were perfectly aged and ready to grill.

These bag does not work. Doesn’t seal all the way, zip ties don’t help. Waste of money

Really works beatifully. I followed directions carefully. 10 perfectly aged steaks as a result.

First time dry aging. First bag leaked a little air so it didn’t dry out properly. But still moist on bottom side but meat was excellent after about 30 days. Second bag will get opened after 60 days. no leaks in second bag, can’t wait

I found that it was relatively easy to seal them with a vacuum sealer simply by using a 4 layer thick 1 in wide fusible bonding web for fabrics such as stitch witchery.I will update after the one to 2 month drying period is over to evaluate further, but I suspect results will be identical to UMAI.I was also able to create smaller bags out of the large ones simply cutting down to size and by sealing open edges. Thus making this very low price even more economical. Even the simplest version of the Foodsaver Vacuum sealer worked beautifully.

Disappointed to say the least

these work as advertised.