(713)748-5552
Amazonsnacks@yahoo.com
9999 Bellaire Blvd, Houston, TX 77036, USA
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B086L6F9NQ |
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MAECENAS IACULIS
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Covesalt –
Perfect for dry-aging in the fridge. Sealed so it didn’t make the fridge stinky. Very happy with the quality. A little pricy but worth it for special occasions
al ex –
I’ve been aging meat using the Umai bags for a couple of years now and they really work fantastic. Easy and fun.
Buddy –
Used for the first time on aa strip steak roast. Followed instructions..DID NOT USE VACUUM SEALER!!! Man did this come out great! Wife was leary…she could not believe how good it was. Gave one steak to my grilling buddy….he could not believe how rich, tender and juicy it was!! Next stop….PRIME RIB!!! Thanks!
Onerka –
It is hard to vacuum seal a whole New York strip or prime rib but that’s less of a problem with the bag and it’s effectiveness more of a logistical problem you have to solve yourself. I use a automotive type vacuum pump with just a little hose shoved into the bag with a few pieces of paper towel folded up into a blood filter. I wrap twine around the hose and the bag, pump for a while, slowly pull it out and then have an extra pair of hands cinch the twine tight as you’re removing the tube. I’ve done two different New Yorks one at 23 days and one at 32 with people stunning results. A way better method than trying to do it with a foodsaver type machine.
Amazon Customer –
Been buying these for years, used for ribeye, strip loin, plenty of briskets. all incredible. Using home fridge. I always set it on a rack to allow air flow underneath. I seal it as normal, most of the time the seal breaks or air/gas accumulates in the bag so it no longer has a tight seal, but this is NOT A PROBLEM. 9/10 people freak out because contact is lost. Most negative reviews here are from amateurs.
Baby-d –
Update: it’s Christmas Day and had to increase my rating. The rib was the best I’ve ever had. My prime rib was aged 36 days, lost 1# during the aging process and had to trim 1# off prior to roasting. When it comes to meat I’m not easily impressed, this is the way to go if you have the right sealer.
Update: i was able to get the bag to work using my sealer. My sealer is very common and sold at every costco so make sure you call to make sure yours works with these bags. The food saver requires bags that have a grain on the inside that allows for even vacuum. I used a strip of food saver bag and when placed properly you can get proper vacuum, not touch the meat and get a seal above the scrap piece, see picture. Now to wait until christmas to check for quality.
I tried using my Costco 4800 series food saver to seal the bag and wasnt able to get it to vacuum without getting tricky. It sealed fine but my sealer was having a hard time registering the bag was in the machine. I used a scrap piece of food saver bag to slide inside and trip the sensor and pull it out quickly to trigger the vacuum with the umai still inserted. I was able to get the vacuum to start but it wouldnt pull out the air no matter how i placed the included white fabric pieces or positioned the bag. I ended up putting a foodsaver bag i cut up inside the Umai bag to allow the vacuum to work. unfortunately after an hour or so the umai bag separated from the food saver bag and the seal failed.
If i find a sealer that works and I dont waste my christmas dinner in November ill update my review.
Michael Strader –
It’s a good bag. I’ve used these bags (they come in different sizes) for a few years now. While the flavor profile doesn’t change as dramatically as a proper dry age, the final product is always significantly more tender. If you’re curious about dry aging this is a great, reasonably priced, way for you to give it a trial.
Amazon Customer –
I have tried these, and your bags dont seal. There is no mention of that before purchase, then when it doesnt work right you tell people that there is a good chance it wont seal. Thank you, but i will not be using the umai products going forward. The biggest problem was the cavalier attitude i received for asking about the sealing issues. It was just ki d of like “well yeah, we know. They arent vac seal bags”. I feel like you pull a bait and switch and then expect people to know that your product doesnt work as advertised. It is very dishonest and wont be buying umai bags or products again. Just for reference, i ordered two packs, and out if 6 bags, 2 sealed. 1 or thise two started to leak at the seal so half way through the dry age i had to cut it open rewet the ribeye roast then use the bucket and ziptie method. I ended up wasting over half of the bags i ordered from you because they just didnt work correctly. So out of 6 bags, i dry aged 2 items. Not worth my time or money, and at $60 to get 2 usable membranes, its a joke!
Etrain –
First off, this is the first review I have ever taken the time to write. I start with this because it speaks to the level of frustration required for me to write a review… So if you are seeking a user friendly product, with a high success rate, and great customer support, this is not for you.
My impression of the company is that it is a poorly run, social media driven garage business, which uses fake reviews (powered by a marketing scam tool, TrustSpot) to sell a product which is marginal at best. I say this because I have had the displeasure of speaking with the sole customer service agent three times since last November. Every time it is the same lady, with the same don’t care attitude. After two unsuccessful attempts at using promotional codes obtained directly from the Umai site, and receiving zero help from customer support, I decided to simply purchase through an Amazon seller. (Strike 1)
I bagged two identical Prime rib roasts on the same day. One worked, the other did not. I followed the very specific instructions exactly, but despite my best efforts, I was unable to attain a seal on the second roast which did not fail within 24 hours. The bags are plenty big, so I cut off the end, cleaned and inspected the bag, and re-vac-sealed it. Each time I was able to pull a good vacuum and produce a clear seal with physical integrity. Despite my apparent success, the next day it looked like I had haphazardly shoved the roast into a clear garbage bag and simply folded over the top.
After careful investigation, I found a wet spot on the surface of the bag near the bottom which was the source of the leak. So the bag could never have sealed properly making it impossible to attain the 80% surface coverage required per the instructions. Naturally, I contacted customer service. The product was defective and I did not want to ruin this large expensive cut of meat, with a leaky bag which likely cost them 50 cents.
Same customer service lady as before. Same don’t care attitude. Here are her denials, and suggestions.
1) It is user error. (Strike 2)
2) The bags are supposed to be leaky (hmm… why does the other one work)
3) Put a piece of tape over the leaky spot. (After sealing it twice, there is not enough room to re-seal the bag)
4) It does not matter, it will be fine. (Then why have such specific instructions? Strike 3.)
Considering the expense of the bags, I expect that they would back up their product. How cheap and easy is it to ship out a single bag so that I could try again? This was not an option. My guess is that they receive so many calls about the difficulty in making the product work that they simply do not consider that the bag could actually be damaged. Either way, zero support.
Any dry aged beef is going to taste good, but don’t fool yourself if you think these expensive “membrane” bags are going to make your life easier. Go ahead, take a gamble…
gunnnut –
I just had my first ribeye from a roast aged twenty eight days. It was the juiciest most flavorful steak I have ever had. As stated the flavor changed some and I’m not sure that I would go much past twenty eight days, but that’s just me. I have an auto-feed Foodsaver so I went straight to the kitchen sink method and it worked fine without any issues. Just put a brisket in the refrigerator yesterday!! Highly recommend this product.