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I want to dry age some beef at home - which I know is not ideal. I've heard that the UMAi bags are a good way to dry age at home. However, I keep seeing mixed reviews with no clear conclusion.

So, are UMAi bags a good endeavor for dry aged steaks?

Any past experiences would be helpful. I do not know what I cut will be using but I am looking to age the meat between 45 - 90 days.

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It is not a substitute for standard dry aging technique according to this: The UMAi dry bags are not Oxygen permeable, which is a critical part of the dry-aging process. Depending on your goals, it may or may not be appropriate.

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