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.

Holy hell.....that looks absolutely delicious!

Those look awesome Will! Ive done a 21 day age with cheesecloth and it was incredible the amount of flavor the steaks had. The hard part like you say is waiting having to look at those steaks every time I open the fridge lol! Those bags are what everybody that's done it says they use from now on only problem is I need a new foodsaver. The cheesecloth works but its aggravating cause you have to change them like bandages every week and make damn sure the temp stays pretty consistent in the fridge.

Man that looks awesome. I dry age duck goose and deer but not to that extent. About 10 days in the fridge and there is a definite improvement to the flavor.

I figured to two biggest sobs on here would respond first.

Yeah, the bags make it too easy. I never touched it for 42 days. Placed it in the bottom of the spare fridge on a rack, I would have to get down to see it. Somehow, without setting a reminder I remembered every 5 days exactly to take a picture. With the first one out of the way, it will be easier to wait on others. I'll probably keep one going now. Planning to do a strip loin next for new york strips at 50 days and going to try venison come deer season.

If you get a foodsaver, get the cheap one where you can manually vacuum it how ever long you want and tell it when to seal. I had to trick mine to make sure the air was out and could have done a little better but I don't think it's that critical now anyway.

Man dem look tastey

I have do it just leaving the meat in the package it comes in, aging makes a huge difference. U should try it with certified grass fed beef. My buddy has the only certified grass fed beef in Mississippi.

There's a difference in wet aging and dry aging. Dry aging allows you to go way beyond the limits of wet aging.

I age my steaks long enough for them to thaw from the freezer.

Those are some nice loocking ribeyes. I love me some ribeyes.

Does it smell aweful when you are trimming it? Need a separate fridge to get a rotation going, put one in per week, then then it won't be so bad when there's one a week ready to use!

No smell, when you open the bag, it kind of smells like beef jerky but faint. You have to get close to it to smell it. The bag is the trick, only lets moisture out and oxygen in, in a molecular form. The natural enzymes do the work, no bacteria involved to produce gases.

Damn Will,,

By the post, I was waiting for a "But Wait,,,There's More"!!!!! Comment!!

Take my money!!! haha

Haha

Is it possible to freeze after the aging and then thaw later and still have a good product

So if I understand correctly all that is needed are the bags, the meat, a vacuum sealer, and a wire rack? Seems like a simple process I may have to give it a try. The best steak I have ever had was dry aged so I am very interested.

Good God almighty [FLUSHED FACE]

Gonna have to try this for sure


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I did a strip loin as well for 45 days, 2" thick New York strips. I smoked some New York strips and Ribeyes for 30 minutes and finished them on the searer to temp, was liked smoked butter...

Looks great. Owen told me about these bags or some like them.

Ribeye racks are on sale at my local supermarket for 6.99 a pound this weekend.

those look great. I bet grass fed beef is to die for when it is done this way.

So what else can you do? Can you put all meats in those bags, like ribs or would you want too.

So what do you use the excess fat for? There must be some use for it.

Thanks for posting WILL,

My bags are ordered...

I couldn't take it anymore!

Sealed this one up last night. It will be served for my family's Christmas gathering. Planning to do a second one next week; it'll be for my wife's family Christmas.

They didn't have a whole choice roast ($9.99/lb), only halves. So I asked about prime which would usually be $13/lb. The only difference is better marbling; I have no idea how one knows what the marbling is like on a whole roast but oh well. They sold it to me for $11.20/lb since it wasn't what I was looking for. Since it's aged so long, I don't know that it will improve on the cut significantly.

Nice, you'll be amazed. Did you flip it after the first week? If not, go ahead and do so and let it roll.

I did not and had no idea I was supposed to, but it occurred to me just from watching it that I might should. Thanks!

I didnt either the first time but i actaully read the instructions the second time haha

Just a little update...

Day 8




Day 13

Thanks Will, I'm going to do this! Can't beat a good dry aged steak!

I've got to do this! Thanks Will

Definitely going to try this

Looking great Smoke!

Mine will have been aged 40 days this Saturday, I can't wait. If I knew how to post pictures I would.

Here's a beef tenderloin (fillet mignon) at 32 days today.IMG_20151202_190854346-1280x720.jpg

42 days on the tenderloin, cut 7-8oz filet mignons
IMG_20151212_185627-1280x720-1024x576.jpgIMG_20151212_173119292-1280x720.jpgIMG_20151212_173141035-1024x1820-768x1365.jpg

IMG_20151212_173125717-1280x720.jpg

Photos got mixed up but you can cut it with a fork