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Umai steak aging bags

Posted on 8/14/16 at 4:59 pm
Posted by hugo
CenLa
Member since Sep 2007
1081 posts
Posted on 8/14/16 at 4:59 pm
Anyone used the umai steak aging bags. Have seen the website. Interested in doing a whole ribeye.
Posted by Charlie Arglist
Wichita, Kansas
Member since Nov 2012
5550 posts
Posted on 8/14/16 at 6:48 pm to

I've used them on several whole rib roasts and they all turned out great!

I highly recommend Umai bags.
Posted by hugo
CenLa
Member since Sep 2007
1081 posts
Posted on 8/14/16 at 10:06 pm to
How long did you age it?
Posted by The Last Coco
On the water
Member since Mar 2009
6840 posts
Posted on 8/15/16 at 12:59 pm to
quote:

Interested in doing a whole ribeye.

Just stick it in the fridge on a cooling rack. Should be fine. I've done some research that indicates the aging bags provide no benefit over just aging in the open air in your fridge.

ETA: The Food Lab's Complete Guide to Dry Aging Beef at Home

TLDR: In a fridge with a fan for a minimum of 21 days. Keep it on a rack, don't need to wrap, and the bigger the piece of meat you start with, the less you'll lose % wise. Also, the longer you wait, the more the flavors change.
This post was edited on 8/15/16 at 1:04 pm
Posted by fatboydave
Fat boy land
Member since Aug 2004
17979 posts
Posted on 8/15/16 at 2:45 pm to
quote:

Just stick it in the fridge on a cooling rack. Should be fine


How long before the pick of the black ribeyes and that crooked tow surface?

Scared to do it in fridge uncovered. Will look into these bags though!
Posted by Cajunate
Louisiana
Member since Aug 2012
3335 posts
Posted on 8/15/16 at 4:03 pm to
For the last two years I have organized a BBQ event for Broil King Keg owners that was held in north Alabama. Last year we had the owner/owners of Umai Dry Bag join us and do a demonstration. Below are a few pictures of the demo that I took.

Igor explaining the process with a primal cut that was aged for I forget how long but something like 49 days.



Showing us the trimming process.



Trimmed and cut steaks ready for the grill.



You see how dense the meat is after the drying and trimming.



Not a great job happening on the grilling and this was the rep. from Broil King doing the grilling. I wanted to slap him, take the tongs from him, heat up the grill a LOT more and do those steaks right!



Overall, it's a great product(Dry Bags)and they have some for doing home process charduterie. If done exactly how the instructions say to you get a great piece of meat. BTW, if you do buy the bags and use them IF you run into a problem don't hesitate to call Thea or Igor for help. If you would you might drop my name so they know I appreciate their coming to Kegtoberfest 2015. I hope this helps a little.
Posted by hugo
CenLa
Member since Sep 2007
1081 posts
Posted on 8/16/16 at 5:57 am to
Thanks for the replies. I had already ordered them before I started the thread. Will try and take pics and start thread for the process and the results.
Posted by Charlie Arglist
Wichita, Kansas
Member since Nov 2012
5550 posts
Posted on 8/20/16 at 1:04 pm to
quote:

How long did you age it?


50 days is the longest I've gone with a rib roast.

A lot of reading has indicated that anything beyond 28 days is overkill.
Posted by TigerstuckinMS
Member since Nov 2005
33687 posts
Posted on 8/20/16 at 5:56 pm to
Just put them in your fridge till they turn greenish black.
This post was edited on 8/20/16 at 6:00 pm
Posted by SuwMwf
Member since Jul 2012
947 posts
Posted on 8/21/16 at 12:14 am to
So if I have a vacuum sealer (not fancy it's from academy) can I order these for husbands bday? Anyone have experience with a tenderloin? Are there instructions for the trimming process? I don't wanna die.
Posted by Cajunate
Louisiana
Member since Aug 2012
3335 posts
Posted on 8/21/16 at 8:12 am to
Yes, you can use them with a regular vacuum sealer. Email Thea and or Igor and talk to them first if you'd like. Tell them Cajunate from the Kegtoberfest 2015 referred you. LINK / They're good people!
This post was edited on 8/21/16 at 8:35 am
Posted by hugo
CenLa
Member since Sep 2007
1081 posts
Posted on 8/21/16 at 8:32 am to
Just a quick update. Friday afternoon I cut the ribs off the ribeye and sealed it in the umai bag. I plan on starting a thread when I have a few extra moments. Thinking I'm going to age for 28-30 days.
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