---
product_id: 168084813
title: "Dry Aged Bags for Meat, 11 x 24 Inches, Sized for Ribeye and Short Loin, Includes Zip Ties, No Vacuum Sealer Needed, Easy at Home Dry Aging, Pack of 5"
brand: "dryagingwraps"
price: "R$423"
currency: BRL
in_stock: true
reviews_count: 8
category: "Dry Aging Wraps"
url: https://www.desertcart.com.br/products/168084813-dry-aged-bags-for-meat-11-x-24-inches-sized
store_origin: BR
region: Brazil
---

# 14-45 days flavor maturation No vacuum sealer needed Ages up to 18 lb meat cuts Dry Aged Bags for Meat, 11 x 24 Inches, Sized for Ribeye and Short Loin, Includes Zip Ties, No Vacuum Sealer Needed, Easy at Home Dry Aging, Pack of 5

**Brand:** dryagingwraps
**Price:** R$423
**Availability:** ✅ In Stock

## Summary

> 🥩 Elevate your home grill game with pro-level dry-aged steak magic!

## Quick Answers

- **What is this?** Dry Aged Bags for Meat, 11 x 24 Inches, Sized for Ribeye and Short Loin, Includes Zip Ties, No Vacuum Sealer Needed, Easy at Home Dry Aging, Pack of 5 by dryagingwraps
- **How much does it cost?** R$423 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.com.br](https://www.desertcart.com.br/products/168084813-dry-aged-bags-for-meat-11-x-24-inches-sized)

## Best For

- dryagingwraps enthusiasts

## Why This Product

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

## Key Features

- • **Effortless Dry Aging:** Dip ’n zip sealing—no vacuum sealer or special tools required.
- • **Steakhouse Flavor at Home:** Unlock rich, tender dry-aged beef without expensive equipment.
- • **Consistent Artisan Quality:** Breathable membrane optimizes airflow and humidity for flawless aging.
- • **Perfect Size for Prime Cuts:** Sized 11x24 inches, ideal for ribeye and short loin steaks.
- • **Value-Packed & Beginner Friendly:** Under $4 per bag with simple fridge aging—impress your guests with gourmet results.

## Overview

DryAgingWraps are innovative, breathable dry-aging bags sized for ribeye and short loin cuts, enabling home cooks to achieve authentic steakhouse-quality dry-aged beef. Designed for easy use without a vacuum sealer, these bags create the perfect environment for 14 to 45 days of aging, enhancing flavor and tenderness while preventing unwanted odors and excessive drying.

## Description

Dry Aging Wraps let you satisfy your craving for the perfect steak in the comfort of your home and the safety of your refrigerator. Dry Aging Wraps are the secret to adding intense flavor and natural enzyme tenderness at a fraction of the cost.DryAgingWraps naturally stick to the meat — no vacuum sealer required! All you need is a whole butcher sirloin, strip loin, or boneless ribeye; a tub or bucket deep enough to dip the bagged meat; and a rack to store in your refrigerator that stays between 33–40°F. Just dip and zip!This innovative, breathable bag aids traditional dry aging by optimizing humidity and temperature allowing consistent, unlimited air flow. It prevents an overly dry “bark” from forming and keeps smells away from your other groceries.How long does aging process typically take?Wait only 2–4 weeks for your meat to develop mouth-watering texture and depth of flavor.Directions: Move the meat from its plastic butcher pack into a DryAgingWrap. Fill a tub or bucket with water deep enough to dip the bagged meat. Follow instructions for the dip-and-zip water immersion sealing method. While holding the open end above water level, zip tie the bag. Lay it on an elevated rack in your fridge and let your DryAgingWrap age for 14–24 days. Peel, trim, and grill your perfect steaks.

Review: Bring Back the Extra Large Bags! Love Them - I'm no stranger to dry aging and love these bag's. But be sure to turn your meats daily. As this redistributes the moisture evenly throughout the dry aging process. Resulting in less weight loss thru evaporation. First timers do not get paranoid at 7-15 days into the dry aging process. The sweet smell some describe this as rotten meat. Obviously you've never really smelt decomposition in real life. There's a huge difference in smell. This sweet period is normal. As this smell is released from the beneficial enzymes that both Preserve and lessen the moisture loss in your meat. This strong odor will soon disappear your meat is in transition to becoming delicious. Ive also noticed complaints of weight loss, its part of Dry Aging as the meat does dry out from 10-15% of expected weight loss. But your return is better meat than what you started with. It's a very fair trade off of quality over quantity. For optimum flavor drying time should be 30-45 day's. After which the meat develops a slightly cheesy taste. Some find this to be a turn off. But the longer the aging period the higher the weight loss will be. My first time using these bags of course the transition smell had me paranoid. In that I thought for sure I had destroyed my meat. And wasted $195 on a rib roast. But after the hard crust formed which is known as its bark,, the smell is fine and you won't even smell your meat aging any more. The longer the againg the thicker the bark. When cutting your steaks from the roast trim this dried bark off. I also leave all of the fat on my cuts. As this is Magically transformed into a delicious tasting treat. The trimed bark is ideal drog treats or for making a delicious au juice reduction, with the more bark the better. Most of all be patient in this process. Relax like the meat is learning to relax in the preservation of this meat. I do love these reusable bag's. I used to throw them away. When availability of the extra large bags were being marketed. But have since recycled my one extra large bag now with its 10th roast dry aging. Wash and rinse with a mild soap and water, rinse then a vinegar water rinse & dry to recycle. I used to throw Ex-Large bags away. But found these large bags as unusable for the roast that I purchase as They're Too Small. And when it's all done on the clock, enjoy your $40lb dry aged rib eye steak, or what ever you aged. If there's any mold. It's going to be trimmed off during the de-barking. Also this white mold is actually a beneficial mold. No worries! Please be a patient & relax like the meat your aging. And by the way you can dry age without the need of bag's & extracting all of the air is not at all critical. Relax like your meat fellow carnivores Enjoy your delicious dry aged steak. Once tasted there's no return to a normal cut of retail steaks.
Review: Awesome Bags - We did a 4 lb. brisket and it was amazing , the flavor and texture was perfect . With the instructions the process was very simple and instead of 14 days , I let mine set for another week (21 days) . I've got 2 T-bones aging now . The bags work just like advertised . 😀

## Features

- GREAT VALUE: Achieve dry-aged steak perfection for under $4 per bag, with no need for a vacuum sealer— leave to dry age for at least 14 to 45 days for intense flavor and tenderness.
- BEGINNER-FRIENDLY: Effortlessly dry-age steaks at home using your refrigerator; simple, safe, and satisfying results. Lay meat on a rack in the fridge and let the bag stick. After aging, trim the meat and grill mouth-watering steaks.
- TIME-PROVEN MEAT DRY-AGING TECHNIQUE: Master the distinctive dry-aged flavor featured by steakhouses, butchers, and high-end meat purveyors. DryAgeWraps make it possible to create traditional artisan meat craft within the perfected special breathable membrane environment. Bite after beefy bite. It doesn’t get better than this.
- BE CONFIDENT DRY-AGING BEEF AT HOME: dry age melt-in-your-mouth strip steaks, buttery ribeyes, or intensely-flavored brisket. Create second-to-none dry-aged meat flavor and texture in your own kitchen or restaurant.
- DRY AGE STEAK WITH PRIDE AND EASE: American-made DryAgeWrap dry age bags. NO SEALER IS NEEDED: Just “dip ’n zip” ideal for dry aging boneless steak cuts of beef of up to 18 lb per bag.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN  | B07ZW9BS6K |
| Best Sellers Rank | #58,464 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #538 in Jerky |
| Customer Reviews | 4.1 4.1 out of 5 stars (329) |
| Manufacturer  | DryAgingWraps |
| Product Dimensions  | 24 x 24 x 11 inches; 4.16 ounces |
| Units  | 1.00 Count |

## Product Details

- **Brand:** DryAgingWraps
- **Capacity:** 18 Pounds
- **Closure Type:** Zipper
- **Material:** Plastic
- **Model Name:** Dry Aged Bags for Meat
- **Number of Items:** 5
- **Number of Pieces:** 5
- **Product Dimensions:** 24"W x 11"H
- **Shape:** Rectangular
- **Size:** 11 x 24 Inches

## Images

![Dry Aged Bags for Meat, 11 x 24 Inches, Sized for Ribeye and Short Loin, Includes Zip Ties, No Vacuum Sealer Needed, Easy at Home Dry Aging, Pack of 5 - Image 1](https://m.media-amazon.com/images/I/31HOP2aBlBL.jpg)
![Dry Aged Bags for Meat, 11 x 24 Inches, Sized for Ribeye and Short Loin, Includes Zip Ties, No Vacuum Sealer Needed, Easy at Home Dry Aging, Pack of 5 - Image 2](https://m.media-amazon.com/images/I/41Cfk711xYL.jpg)
![Dry Aged Bags for Meat, 11 x 24 Inches, Sized for Ribeye and Short Loin, Includes Zip Ties, No Vacuum Sealer Needed, Easy at Home Dry Aging, Pack of 5 - Image 3](https://m.media-amazon.com/images/I/41ew0EKyerL.jpg)
![Dry Aged Bags for Meat, 11 x 24 Inches, Sized for Ribeye and Short Loin, Includes Zip Ties, No Vacuum Sealer Needed, Easy at Home Dry Aging, Pack of 5 - Image 4](https://m.media-amazon.com/images/I/51EAyCWIJ7L.jpg)
![Dry Aged Bags for Meat, 11 x 24 Inches, Sized for Ribeye and Short Loin, Includes Zip Ties, No Vacuum Sealer Needed, Easy at Home Dry Aging, Pack of 5 - Image 5](https://m.media-amazon.com/images/I/51H7dmgRuVL.jpg)

## Questions & Answers

**Q: Can these bags be sealed with a vacuum sealer?**
A: No

**Q: How many bags per order?**
A: As it says in the Product Description: 5. Five.

**Q: Is the membrane supposed to stick to the meat the whole time? Mine isn't sticking after a week and looks like there's air inside?**
A: Not to worry! The material sticks to the meat surface while it is moist. As the meat surface dries and shrinks, it is not unusual for the material to release. Since it is not a vacuum packaging material, air pockets are not a problem. There is just a little extra space the moisture has to travel to release. Best case, you want to handle the meat as little as possible so that the material remains stuck to the meat for most efficient drying. Does this information reassure you?

**Q: Do you have a video on how to use this bag?**
A: No sorry

## Customer Reviews

### ⭐⭐⭐⭐⭐ Bring Back the Extra Large Bags! Love Them
*by A***R on March 15, 2021*

I'm no stranger to dry aging and love these bag's. But be sure to turn your meats daily. As this redistributes the moisture evenly throughout the dry aging process. Resulting in less weight loss thru evaporation. First timers do not get paranoid at 7-15 days into the dry aging process. The sweet smell some describe this as rotten meat. Obviously you've never really smelt decomposition in real life. There's a huge difference in smell. This sweet period is normal. As this smell is released from the beneficial enzymes that both Preserve and lessen the moisture loss in your meat. This strong odor will soon disappear your meat is in transition to becoming delicious. Ive also noticed complaints of weight loss, its part of Dry Aging as the meat does dry out from 10-15% of expected weight loss. But your return is better meat than what you started with. It's a very fair trade off of quality over quantity. For optimum flavor drying time should be 30-45 day's. After which the meat develops a slightly cheesy taste. Some find this to be a turn off. But the longer the aging period the higher the weight loss will be. My first time using these bags of course the transition smell had me paranoid. In that I thought for sure I had destroyed my meat. And wasted $195 on a rib roast. But after the hard crust formed which is known as its bark,, the smell is fine and you won't even smell your meat aging any more. The longer the againg the thicker the bark. When cutting your steaks from the roast trim this dried bark off. I also leave all of the fat on my cuts. As this is Magically transformed into a delicious tasting treat. The trimed bark is ideal drog treats or for making a delicious au juice reduction, with the more bark the better. Most of all be patient in this process. Relax like the meat is learning to relax in the preservation of this meat. I do love these reusable bag's. I used to throw them away. When availability of the extra large bags were being marketed. But have since recycled my one extra large bag now with its 10th roast dry aging. Wash and rinse with a mild soap and water, rinse then a vinegar water rinse & dry to recycle. I used to throw Ex-Large bags away. But found these large bags as unusable for the roast that I purchase as They're Too Small. And when it's all done on the clock, enjoy your $40lb dry aged rib eye steak, or what ever you aged. If there's any mold. It's going to be trimmed off during the de-barking. Also this white mold is actually a beneficial mold. No worries! Please be a patient & relax like the meat your aging. And by the way you can dry age without the need of bag's & extracting all of the air is not at all critical. Relax like your meat fellow carnivores Enjoy your delicious dry aged steak. Once tasted there's no return to a normal cut of retail steaks.

### ⭐⭐⭐⭐⭐ Awesome Bags
*by K***S on June 26, 2021*

We did a 4 lb. brisket and it was amazing , the flavor and texture was perfect . With the instructions the process was very simple and instead of 14 days , I let mine set for another week (21 days) . I've got 2 T-bones aging now . The bags work just like advertised . 😀

### ⭐⭐⭐⭐ Good product
*by J***O on September 10, 2025*

Did not stick, maybe I did not soak long enough, advise

## Frequently Bought Together

- DryAgingWraps Dry Aged Bags for Meat, 11 x 24 Inches, Sized for Ribeye and Short Loin, Includes Zip Ties, No Vacuum Sealer Needed, Easy at Home Dry Aging, Pack of 5
- UMAi Dry Aging Bag for Steaks, Pack of 3, Dry Age Bags for Meat, Ribeye & Striploin Steak up to 12-18 lbs, Home Steak Ager Refrigerator Bags, No Vacuum Sealer Needed, Tender Aged Beef in 28-45 Days
- DryAgePro® Dry Age Bags for Meat, 12” x 24” Bags for Ribeye and Striploin up to 18 lbs, Pack of 5, No Vacuum Sealer Needed, Easy-to-Use Steak Aging Kit

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*Product available on Desertcart Brazil*
*Store origin: BR*
*Last updated: 2026-01-28*