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I like to cook, in fact I cook 95% of the meals for my family. I stumbled on Umai Drysteak bags and had to try aging my own beef at home. It's super easy to do, the hardest part is the wait. I just completed a 42 day aged ribeye and want to share with yall. (not the actual steaks, the idea and my experience )

Uami dry steak bags is the key, it's a specially designed bag similar to a foodsaver bag but it lets the moisture escape and allows oxygen to enter but no bacteria and such, and makes it safe to do in your refrigerator. I already have a foodsaver machine so the only thing I purchased were the bags for $20.50, you get 3 bags in the pack...http://www.drybagsteak.com/

The tenderness and flavor is unbelievable, a plain, Jane, store bought steak compared to this is like taking a sip of water and then taking a sip of beef broth, the intense flavor is amazing. I purchased a ribeye roast for $9.19 per pound (cheap one) and ended up with the equivalent to $56-$62 per steak cuts by doing this myself. If you price 45 and 50 day dry aged beef, you'll see it's not cheap and in restaurants, you're easily looking at a $75-$100 plate of food. Total investment $189, equal outcome of price around $650, satisfaction is priceless.

Here are the pictures from day one until the day cut, you can see the "bark" develop as time progresses.

Day 1

Day 11

Day 25

Day 40

Day 42, decided to cut.

I cut each at 1.5" thick and netted 18-20 ounces a piece.

Seared for 2 minutes per side and finished on the grill.

Yes! I haven't had some good aged beef in a long time! Perfect for breakfast. Or lunch. Or whenever really!

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It's absolutely remarkable. I'm going to do a strip loin next for new york strips and try some venison com e deer season.

Amazing. This I want to try. Thank you for the fantastic detail too.

Damn I just tried to bite my computer screen. Looks delicious!!!!! But waiting 45 days would be torture. Does it drip alot or at all in the fridge?

I ran across these on a forum called Kamado Guru. I read alot of good comments about them. I haven't had the opportunity to try them, but I believe I will in the near future.

Thanks for the pics!

Does not drip at all, does not smell. It's in a sealed bag, the moisture leaves on a molecular level, you need to place it on a wire rack so air can move under it if you have glass shelves.

NUM NUM NUM NUM

Started another 16# rib roast today, going 60 days this round.

Oh, man! You're making me hungry again!

How is your beef coming along?

Doing great, I flipped it after a week and this was Sunday (20 days in) ...

This was at 40 days

This was at 40 days

What is the preferred # of days to dry age ?

28 is the most common for typical restaurants, however 45 is quite common for high end but I'm rolling this one out to 60 days. Some places go as far as 120 days. Of course the longer, the more it costs. They can easily go for $75 per pound is bought already aged.

65 days on the cheapest choice cut in the store.

I changed the color here to show the marble better

soooo want to eat...

Once you cut them, do you freeze? Or are you eating these all at once, for like a party? If you are freezing, how does the freeze and thaw change the meat?

Vacuum seal and freeze, barely a difference. Drying removed water and breaks down the fibers so freezing doesn't do as much to these as a fresh cut.

just got the bags in the mail. probably start dry aging meat after Memorial weekend. will report back in 45 days!

mike