I’m a satisfied customer of your bags, nothing like true dry aged beef. I looked into the dry aging fridge, 1200.00 vs. 40.00, with the same results! You got me sold, I’ve been using them religiously. Thank you for this spectacular product.
Cheese cloth does the same exact thing, and the best steakhouses use that method. The bag is just a fancy new gimmick, people been dry aging meat since the beginning of time without this bag lol
I appreciate your honesty. You've made it clear that it is for those who like the cheesy flavor in their steaks. When it comes to dry aged steaks, I prefer aged three to four weeks before the funky flavor develops. I get the dry aged texture without the blue cheese flavor. Great video captain.
Cool and informative video. Some others recommend pan instead of grill for the flavor of dry-aged steaks, so I guess I'll have to do both and see how they go. I'll be trying dry-aging for the first time very soon. The best steak I've ever had was from a local brewery's kitchen here in Minneapolis, a while back when we hosted the Super Bowl. They dry-aged those things 120 days, insane. It was unfortunately a one-time thing, so my goal is to eventually get something close to that.
So I am looking into splitting a whole cow with a couple of my neighbors and would like to dry age some of the cuts. Since it likely will not be delivered in a sealed bag, do you advise against trying to dry age it?
Thank you for the video. I do have 1 question regarding the meater thermometer. Can I stick it in the steak while cooking on the cast iron pan? Would it damage the thermometer? Thanks
Just found your channel when I was searching for UMAi Dry Aging Bag and I love your video. BTW WHat is the name of the small grill you used and what brand and where can I get one. See I'm a recent widower and I don't need a huge grill. Great Job
Would it be ok to use meat purchased straight from a local butcher? They process all of their meat, but I am unsure how it is stored and how much it has been handled.
Probably a dumb question but we get our roasts online and they are frozen. Do you thaw before putting it in the dry-age bag or can you start it frozen.
I e been using these for years. Like @tarmac1697 said fold over the bag to keep the bag clean. I also cut the bag so there is no large end flapping around. The roast when placed in the fridge should be placed on a rack so the air can flow around the entire roast. I also turn the bag over every couple of days to make sure I get even air flow. Nice job Ron👍
I’m a satisfied customer of your bags, nothing like true dry aged beef. I looked into the dry aging fridge, 1200.00 vs. 40.00, with the same results! You got me sold, I’ve been using them religiously. Thank you for this spectacular product.
Glad to hear you’re getting great results!
Cheese cloth does the same exact thing, and the best steakhouses use that method. The bag is just a fancy new gimmick, people been dry aging meat since the beginning of time without this bag lol
Thyere is way more to it than that, those are dried in a controlled environment where humidity etc is extremely important
@@FOGOcharcoalintroduce a fan, humidity thermometer and some water if necessary and you got your environment...
To keep bag clean you should roll the top of the bag down then the meat doesn’t touch the inside of the bag. Then you get a much better seal.
That is a GREAT tip!
I appreciate your honesty. You've made it clear that it is for those who like the cheesy flavor in their steaks. When it comes to dry aged steaks, I prefer aged three to four weeks before the funky flavor develops. I get the dry aged texture without the blue cheese flavor. Great video captain.
Thanks Jay, I hear you about the funk.
I’ve never had dry aged , and steak is my favorite food . I need to try this , it’s crazy how much more marbling it has .
Cool and informative video. Some others recommend pan instead of grill for the flavor of dry-aged steaks, so I guess I'll have to do both and see how they go. I'll be trying dry-aging for the first time very soon. The best steak I've ever had was from a local brewery's kitchen here in Minneapolis, a while back when we hosted the Super Bowl. They dry-aged those things 120 days, insane. It was unfortunately a one-time thing, so my goal is to eventually get something close to that.
Very cool, I am curious about the pan idea now....
Those bags are magical. I did a beef tenderloin with it before. Very happy with the end result.
Yes sir Russ, they sure are
So I am looking into splitting a whole cow with a couple of my neighbors and would like to dry age some of the cuts. Since it likely will not be delivered in a sealed bag, do you advise against trying to dry age it?
I honestly do not know the answer to that question. Sorry,
Thank you for the video. I do have 1 question regarding the meater thermometer. Can I stick it in the steak while cooking on the cast iron pan? Would it damage the thermometer? Thanks
You can absolutely use it while cooking n a cast iron pan. No problem at all.
Thank you for sharing, your Video is very helpful
What temperature should I set on my fridge? Thank you
I did not have to adjust my refrigerator at all
Just found your channel when I was searching for UMAi Dry Aging Bag and I love your video. BTW WHat is the name of the small grill you used and what brand and where can I get one. See I'm a recent widower and I don't need a huge grill.
Great Job
It is a BIg Green Egg Minimax. See our video that we just released to learn all about it
Is the foam piece necessary to use? Thanks for the video.
Yes, it is, as far as I know. It comes with it and says to use it so I would say yes.
What company could i buy the meet originally packaged? And where doni get thos bags from
There is a link to the bags in the video description.
Would it be ok to use meat purchased straight from a local butcher? They process all of their meat, but I am unsure how it is stored and how much it has been handled.
Yes, that'd be fine
amazing!! just a regular refrigerator? what is the ideal refrigerator temp?
Yes! These will work in a regular old refrigerator. Normal fridge settings will work fine
Awesome! Is it safe to leave those burgundy skin on? Or should I trim it completely? It looks really yummy like jamon
You probably could but I would not recommend it.
Probably a dumb question but we get our roasts online and they are frozen. Do you thaw before putting it in the dry-age bag or can you start it frozen.
Great question Ken. I would defrost it, then start the process
@@FOGOcharcoal Thanks for the quick reply!!
You had me at the opening pub 👏
Gotcha
😮 Do you let them rest after searing ?
Hi Jihn, great question. I do not rest them after searing. They already had the chance to rest while heating up the grill for searing.
Thanks Cap'n! I've been wanting to dry age my own meat. I'll have to try this
Yes! It is so easy and delicious
I e been using these for years. Like @tarmac1697 said fold over the bag to keep the bag clean. I also cut the bag so there is no large end flapping around. The roast when placed in the fridge should be placed on a rack so the air can flow around the entire roast. I also turn the bag over every couple of days to make sure I get even air flow. Nice job Ron👍
That is exactly the way to do it John!
How do I buy the meat from the producers
You'll usually have to find a retailer or maybe their on line shop
Can explaon with knowledge , how is posiible let mositirw out wiout letting in?
Physics dont math
am not sure I understand your question
love the channel but whats with the soppy gloves
Thanks Phil! I don't know what soppy gloves means....
Nutty Nutty Nutty - didn’t get the reaction I wanted for the dry aged
Hmmm, sorry to hear that
Guys got more green eggs than a barn yard hen.
lol, I’m a collector…🤣🤣
I couldn't quite put my finger on where I have seen you before. Ohh that's right... Mom never told me I had an identical twin out there :)
No thank you ,cheesy 🤔 no I like the real taste of beef 🥩 fresh no podrida 😂
It is not for everybody
12 minutes? next
Thanks for tuning in
Tic tok attention span
@@TheRealMinuteMarket not on tik tok.
I just calibrated my thong... Wait, what?
For added comfort...