UMAi Dry Sampler Dry Aging Bags - Dry Aging At Home! $34.99 versus $57.00 at Official UMAi site

I just sealed my first ribeye roast last week. Picking this up!

How are these different from standard vacuum seal bags?
*watched video, apparently bag is thinner membrane that allows moisture to get out

Quote from sarcasmogratis : How are these different from standard vacuum seal bags? *watched video, apparently bag is thinner membrane that allows moisture to get out

Here is a quick excerpt from the UMAi Official Website.

UMAi Dry® system is based on a unique breatheable membrane technology that provides a perfect safe environment for each piece of meat and allows it to develop that special dry aged taste and texture that people crave.

Always dry age whole subprimal cuts (not individual steaks)

Good cuts for dry aging are:

Ribeye, Entrecote in Europe (Scotch filet in Australia),

NY Strip (Striploin)

Sirloin

You can dry age Tenderloin (filet mignon) but only for short period of time 4-5 days as not to loose expensive tender meat to trim

Dry aging process has two parts:

First the moisture evaporates from the meat, thereby concentrating and intensifying the beef flavor

Second the natural enzymes in the meat break down the connective tissue thereby tenderizing the meat and imparting a distinct dry aged flavor

Moisture evaporation stage lasts for about 7-10 days

Tenderization and flavor development stage lasts as long as the meat is being dry aged. We have customers who dry age for up to 100 days in UMAi Dry®

Check Alton Brown's "Good Eats" S01E01 about steaks.

He gives a very simple technique for dry aging in your fridge using a basic rack and paper towel... I tried at home, works great !

Quote from sarcasmogratis : How are these different from standard vacuum seal bags? *watched video, apparently bag is thinner membrane that allows moisture to get out

Yeah these bags are breathable one way. Moister can escape. There are a ton of YouTube videos showing how it works.