---
product_id: 137000653
title: "3 Dry Age Bags For Meat, Plant-Based Dry Aging Steak Wraps 24x24\", With Netting Roll, 16 Lbs Tender Ribeye, Sirloin, Short Loin In 4 Weeks Using Home Refrigerators, No Sealer Needed"
brand: "the sausage maker"
price: "¥10156"
currency: JPY
in_stock: true
reviews_count: 7
category: "The Sausage Maker"
url: https://www.desertcart.jp/products/137000653-3-dry-age-bags-for-meat-plant-based-dry-aging
store_origin: JP
region: Japan
---

# Plant-based breathable membrane 16 lbs max meat capacity Works in standard home refrigerators 3 Dry Age Bags For Meat, Plant-Based Dry Aging Steak Wraps 24x24", With Netting Roll, 16 Lbs Tender Ribeye, Sirloin, Short Loin In 4 Weeks Using Home Refrigerators, No Sealer Needed

**Brand:** the sausage maker
**Price:** ¥10156
**Availability:** ✅ In Stock

## Summary

> 🥩 Elevate your steak game—dry age like a pro, right in your fridge!

## Quick Answers

- **What is this?** 3 Dry Age Bags For Meat, Plant-Based Dry Aging Steak Wraps 24x24", With Netting Roll, 16 Lbs Tender Ribeye, Sirloin, Short Loin In 4 Weeks Using Home Refrigerators, No Sealer Needed by the sausage maker
- **How much does it cost?** ¥10156 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.jp](https://www.desertcart.jp/products/137000653-3-dry-age-bags-for-meat-plant-based-dry-aging)

## Best For

- the sausage maker enthusiasts

## Why This Product

- Trusted the sausage maker brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Plant-Powered Perfection:** GMO-free, breathable bags that nurture authentic steakhouse flavors naturally.
- • **Beginner-Friendly Mastery:** No expertise required—wrap, net, refrigerate, and impress in just 4 weeks.
- • **Versatile Cut Compatibility:** Perfectly ages ribeye, sirloin, short loin, and more for that melt-in-your-mouth tenderness.
- • **Effortless Gourmet Dry Aging:** Transform your fridge into a premium dry aging chamber—no vacuum sealer needed.
- • **Cost-Effective Culinary Upgrade:** Skip expensive dry agers and still achieve professional-grade results at home.

## Overview

The Sausage Maker® 3 Dry Age Bags kit lets you dry age up to 16 lbs of premium beef cuts at home using your regular refrigerator. Made from plant-based, GMO-free breathable material, these bags create the ideal environment for safe, flavorful dry aging without vacuum sealers or special equipment. Perfect for beginners and enthusiasts alike, the kit includes netting to secure your meat and delivers tender, steakhouse-quality results in just 4 weeks.

## Description

desertcart.com: The Sausage Maker® 3 Dry Age Bags For Meat, Plant-Based Dry Aging Steak Wraps 24x24", With Netting Roll, 16 Lbs Tender Ribeye, Sirloin, Short Loin In 4 Weeks Using Home Refrigerators, No Sealer Needed : Grocery & Gourmet Food

Review: Easier and Better Flavor than Umai - This product is much easier to use than the vacuum sealed Umai bags and in my opinion yields a much better end product. I dry aged a 15lb USDA prime boneless ribeye roast for 50 days with this and the results were out of this world. There was no mold/spoilage but rather a wonderful nutty slightly cheesy smell and flavor that is characteristic of dry aging. I'd previously tried something similar with Umai but the meat shrank to almost nothing and the flavor, while good, didn't really taste dry aged. Some claim the Umai bags don't allow for the good microbes, which provide the dry age flavor, to enter the meat so it's not the same as open air dry aging. I don't know if this product does that or not, but there was definitely a flavor difference and this was much closer to, if not indistinguishable from open air aging. Plus, the Umai bags are notoriously difficult to seal properly; on average I would waste one Umai bag per dry aging attempt because of a bad seal. This product avoids the sealing issue and allows you to just wrap the meat like a Christmas present. If one whole wrap doesn't completely cover your meat you can just cut additional pieces of the plastic and apply where needed. Provided the meat is wet, the plastic sticks easily right away. The only negative was the net that keeps everything in place, and maintains the meat's shape during the aging. I found it much too tight and difficult to apply without tearing the plastic that I'd so carefully wrapped the meat in. Next time I'll just use butchers twine which is a perfectly fine option. Otherwise this is a fantastic alternative to an expensive dry aging rig and I think much better than its closest competitor.
Review: Pricey - Perform as described. A good product. I will say you could save money by using collagen sheets or even rice paper spring roll wraps which do the same thing for pennies on the dollar. With shipping these cost me $10.00/ sheet. My capacolas were small so the elastic netting was a bit loose but still worked on my largest one. I bought a roll of size 18 netting which was tight. Going to try the egg roll wraps next time I saw them use on 2 guys & a cooler video (use 2 layers).

## Features

- COMPLETE DRY AGING KIT FOR HOME USE — Transform your regular refrigerator into a dry aging chamber with our 3 Dry Age Bags for Meat (23.5x23.5 inches) and included netting roll. These bags can hold up to 16 lbs of ribeye, sirloin, or short loin cuts, allowing you to craft melt-in-the-mouth dry-aged beef without the need for a vacuum sealer or expensive equipment.
- ENHANCED BREATHABLE MEMBRANE TECHNOLOGY — Crafted from a plant-based, GMO-free material, these dry aging bags feature a breathable membrane that creates the ideal environment for meat to age safely. Say goodbye to artificial materials and hello to The Sausage Maker's Dry Steak Wraps for flavorful, tender, dry aged meat that rivals premium steakhouse quality.
- BEGINNER-FRIENDLY DRY AGING PROCESS — No expertise required—simply place your meat into the Dry Age Bag, secure it with the netting roll, and let your refrigerator work its magic for four weeks. The easy-to-use dry age wraps are perfect for beginners and seasoned meat enthusiasts looking for restaurant-quality results at home.
- VERSATILE FOR RIBEYE, SHORT LOIN, AND MORE — These professional-grade dry ager bags accommodate a variety of premium cuts, including ribeye steaks, sirloin, and short loin. Dry aging intensifies the flavor while tenderizing the meat, delivering an unmatched beef steak experience every time.
- PREMIUM RESULTS WITHOUT SPECIAL EQUIPMENT — No need for a dry ager refrigerator for meat or a vacuum sealer—your dry aging steak wraps are designed for your standard home fridge. Enjoy tender, perfectly aged ribeye, sirloin, or steaks that boast professional results for a fraction of the cost.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN  | B07SKCDSVV |
| Best Sellers Rank | #50,014 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #713 in Meat & Seafood |
| Customer Reviews | 4.5 4.5 out of 5 stars (931) |
| Manufacturer  | The Sausage Maker |
| Product Dimensions  | 10 x 8 x 0.5 inches; 5.26 ounces |
| UPC  | 015913116304 |
| Units  | 16 Ounce |

## Product Details

- **Brand:** The Sausage Maker
- **Flavor:** Beef
- **Package Weight:** 0.15 Kilograms
- **Size:** 16 Pound (Pack of 1)
- **Specialty:** Plant Based

## Images

![3 Dry Age Bags For Meat, Plant-Based Dry Aging Steak Wraps 24x24", With Netting Roll, 16 Lbs Tender Ribeye, Sirloin, Short Loin In 4 Weeks Using Home Refrigerators, No Sealer Needed - Image 1](https://m.media-amazon.com/images/I/71TG5qLzrhL.jpg)

## Questions & Answers

**Q: How long can you age the meat for?**
A: I only had it in my garage refrigerator for 30 days. I don't believe that it would be a good idea to have it in a refrigerator that is regularly used due to the frequent temperature change. You can age the meat longer. 30 days was fairly decent. The meat will have to be trimmed once it has been aged. I tried making beef sausage out of the trimmings but did not care for the sausage at all.

**Q: What is the size of the netting, how wide is it?**
A: It will stretch out to maybe 12-14inches

**Q: I tore the plastic when I was putting on the netting, did I ruin the process?**
A: If you tear a hole in the process, you can wet the damaged area with water, then patch it with a small portion of an unused wrap. Let it sit inside the fridge to dry for a day or two until the wrap firms up, then re-net.

**Q: Is there a facing side for wrap the meat?**
A: No you just wrap from any direction you can.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Easier and Better Flavor than Umai
*by P***R on December 26, 2021*

This product is much easier to use than the vacuum sealed Umai bags and in my opinion yields a much better end product. I dry aged a 15lb USDA prime boneless ribeye roast for 50 days with this and the results were out of this world. There was no mold/spoilage but rather a wonderful nutty slightly cheesy smell and flavor that is characteristic of dry aging. I'd previously tried something similar with Umai but the meat shrank to almost nothing and the flavor, while good, didn't really taste dry aged. Some claim the Umai bags don't allow for the good microbes, which provide the dry age flavor, to enter the meat so it's not the same as open air dry aging. I don't know if this product does that or not, but there was definitely a flavor difference and this was much closer to, if not indistinguishable from open air aging. Plus, the Umai bags are notoriously difficult to seal properly; on average I would waste one Umai bag per dry aging attempt because of a bad seal. This product avoids the sealing issue and allows you to just wrap the meat like a Christmas present. If one whole wrap doesn't completely cover your meat you can just cut additional pieces of the plastic and apply where needed. Provided the meat is wet, the plastic sticks easily right away. The only negative was the net that keeps everything in place, and maintains the meat's shape during the aging. I found it much too tight and difficult to apply without tearing the plastic that I'd so carefully wrapped the meat in. Next time I'll just use butchers twine which is a perfectly fine option. Otherwise this is a fantastic alternative to an expensive dry aging rig and I think much better than its closest competitor.

### ⭐⭐⭐⭐⭐ Pricey
*by J***O on December 16, 2025*

Perform as described. A good product. I will say you could save money by using collagen sheets or even rice paper spring roll wraps which do the same thing for pennies on the dollar. With shipping these cost me $10.00/ sheet. My capacolas were small so the elastic netting was a bit loose but still worked on my largest one. I bought a roll of size 18 netting which was tight. Going to try the egg roll wraps next time I saw them use on 2 guys & a cooler video (use 2 layers).

### ⭐⭐⭐⭐⭐ Great way to enjoy a dry aged steak at home!
*by K***S on September 24, 2025*

Worked really well! I love dry aged steaks and always wanted to try doing it myself. Obviously purchasing a dedicated refrigerator for dry aging isn't cheap and requires space in your home. This is the ideal solution! I purchased a $200 rib roast and cut it in half. I aged one half for 35days and the other half for 60days. The wraps were easy to apply and prevented the meat from going bad during the aging process. The 35day age came out great, but tasted younger that a true 35day age. The 60day age was a little too long for me... The flavor was nice and rich, but the texture was too dry. I plan to use my 3rd wrap to try a 45day age next!

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- The Sausage Maker® 3 Dry Age Bags For Meat, Plant-Based Dry Aging Steak Wraps 24x24", With Netting Roll, 16 Lbs Tender Ribeye, Sirloin, Short Loin In 4 Weeks Using Home Refrigerators, No Sealer Needed
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*Product available on Desertcart Japan*
*Store origin: JP*
*Last updated: 2026-01-28*