I purchased the brisket bags. I spent $30 to get the three bags. I broke the first two bags just trying to get the brisket that vacuum seal. I did the corner seal thing. Then double sealed. Even tried the trick where I cut up a regular vacuum seal bag as a buffer between the umai bags and the sealing element. The umai bags are extremely thin. The seal refuses to seal and stay sealed. Since the brisket is 15lbs, every time I tried to pick up the brisket to put it on the rack, the seal would open. I the. Bought a NEW, recommended by umai, vacuum sealer, and still had the same issue. I did get the brisket sealed. And on the rack. But I ruined 2 bags trying to get there. I’m sure the smaller bags that do smaller stuff is fine. But putting a 15lb prime brisket into an Umai bag was tough. As I picked up the brisket, the sheer weight of the brisket kept moving and breaking the seal. But, it’s sealed and in the fridge. If the meat comes out great, I’ll up it to 3 stars. But there’s no way I’d give the bags 4 stars or even 5 stars. These are difficult to use with the larger cuts of meat that don’t hold their shape. And a good brisket, should fold in half.

Haven't got eat anything aged yet. The customer service and communication has been great!

The delivery time was excessive considering I paid more for delivery than the cost of the product.
Being in Spain is a big disadvantage for delivery cost and time to deliver.
It is early days for to comment on the product as I have only just prepared and stored two
large pieces of Ribeye and a piece of fillet. I will report to you in 60 days which is the time I will store the meats prior to consumption.

I spent 3 days resealing/vacuuming one of the bags. Nothing seems to have worked and I'm out of bags so I hope this still works. The other two sealed/vacuumed fine. I guess I'll update this as things progress.

There is a wealth of information on the website and blogs to make you very comfortable about this dry age process. I have done three 16-18lb boneless rib eyes and the flavor and texture is amazing.

Bags are hard to use

So far so good..one week in

Works great. Very difficult to seal with newer style foodsavers where you need to slide the corners of the bag into the vacuum slot.

A bit of a pain in the ass to get sealed correctly, but it looks like it worked properly. I’ll be back to update if they actually dry aged my meats.

Have mettwurst in refrig for two and half weeks-had to try it-awesome

Works as advertised.Great instructions.Comprehensive video tutorials.

I honestly don't know yet. You have to be patient. Your bags are for DRY AGING. Aging takes a bit of time. If you are selling dry aging bags, then why don't you wait until a sufficient amount of time has passed before dogging the hell out of your customers.

It's a good product

After 4 days bag seal opened and air came into bag, I had to re pack everything. And yes, It was sealed 3X

Everything is working great so far. Waiting to see the final result after 35 days.

hello good morning, my experience so far very well, now I am waiting for my product to come to enjoy!

My husband loves it, & he is so happy! He has made a Lomo, lanzino & sporaseta and two different salami's. All delicious! Now he is dry aging beef for steaks.

So far everything going good. 16 days of 35 have passed on my first attempt. Aging a 14 lbs ribeue loin. Color great. No growth on loin. Intend to start a strip loin next week. Bag and mouse easy to use.

Awesome product

Looks good