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The Sausage Maker - DrySteak Wraps for Dry Aging Meat at Home, Dry Age Sirloin, Ribeye and Short Loin
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The Sausage Maker - DrySteak Wraps for Dry Aging Meat at Home, Dry Age Sirloin, Ribeye and Short Loin
Create Mouth-Watering, Dry Aged Steaks in Your Refrigerator
The Sausage Maker - DrySteak Wraps for Dry Aging Meat at Home, Dry Age Sirloin, Ribeye and Short Loin
Item #: 13357832

The Sausage Maker - DrySteak Wraps for Dry Aging Meat at Home, Dry Age Sirloin, Ribeye and Short Loin

Item #: 13357832
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Create Mouth-Watering, Dry Aged Steaks in Your Refrigerator
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Product Details

Shop online for DrySteak Wraps and age your own sirloin, ribeye, and short loin at home with ease. Get the best quality from Ubuy Montserrat.
  • Innovative plant-based, breathable film designed for dry aging steaks at home
  • Create mouth-watering, dry-aged steaks in your refrigerator
  • No extra equipment required, simply wrap the meat with the DrySteak Wraps
  • Prevents overly dry bark/crust and absorption of smells from other foods in the fridge
  • Comes with 3 DrySteak Wraps, elastic steak netting, and easy-to-understand instructions
  • Develops enzyme-enhanced depth of flavor in approximately 4 weeks
Package Weight1 Pound

Product Description

The Sausage Maker - DrySteak Wraps for Dry Aging Meat at Home, Dry Age Sirloin, Ribeye and Short Loin

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Customer Questions & Answers

  • Question: What is DrySteak Wraps?

    Answer: DrySteak Wraps is an innovative plant-based, breathable film that is used to dry age meat in your refrigerator.
  • Question: What kind of meat can I use with DrySteak Wraps?

    Answer: You can use it with sirloin roast, ribeye, and other beef cuts.
  • Question: Do I need other equipment to use DrySteak Wraps?

    Answer: No, you do not need any other equipment. Just add the meat to the wrap and put it in the refrigerator.
  • Question: How long can you age the meat for?

    Answer: The meat can be aged for longer than 30 days. However, it is recommended to not use a refrigerator that is regularly used due to frequent temperature changes. The meat should be trimmed once it has been aged.
  • Question: What is the size of the netting, how wide is it?

    Answer: The netting can stretch out to about 12-14 inches wide.
  • Question: I tore the plastic when I was putting on the netting, did I ruin the process?

    Answer: If you tear a hole in the wrap, wet the damaged area with water and patch it with a small amount of an unused wrap. Let it sit inside the refrigerator for a day or two until it firms up, then re-net.
  • Question: Is there a facing side for wrap the meat?

    Answer: No, you can wrap the meat from any direction.
  • Question: Do you have to use the netting? Had to do a couple patches and am afraid to re-net without tearing more.

    Answer: It is recommended to use the netting, but if the meat is too large to slide into the netting, cut the netting and tie it together with kitchen string.
  • Question: Should you remove the silver skin before wrapping? Also, does the meat have to be thawed, if frozen, before wrapping?

    Answer: Do not trim anything before applying the wrap. The meat has to be thawed before applying the wrap, as it will not stick to a frozen surface.
  • Question: What size netting comes with this kit?

    Answer: The netting is approximately 12-14 inches wide and 2 feet long.
  • Question: How many bags come in this purchase?

    Answer: There are no bags included in the purchase, only 3 wraps.
  • Question: Hello, I’m 1 week under the process, but I notice just now that the bag is broken.

    Answer: Once the air is out, put a little scotch tape over the hole. If it is a big tear, it is recommended to use another bag.
  • Question: Do you trim the dry bark/crust off before cooking?

    Answer: Yes.

TheSausageMaker Meat & Seafood Editorial Review

The Dry Aging Roast film is easy to use for anyone wishing to dry age meat at home. It comes with clear instructions and can be used in any direction to wrap the meat. The meat can be aged beyond 30 days, which is the average time for aging, but it should not be in a refrigerator that is regularly used. Users can wet any damaged area with water and patch it with an unused wrap. The meat needs to be thawed before applying the wrap. The netting is not mandatory, but it is recommended for better adherence. The film can tear easily over bony areas, leaving air pockets. Users can cut the netting and then tie it up with kitchen string for better netting control. The meat will need to be trimmed once aged, and the film should be removed with caution.

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Pros

  • Comes with clear instructions
  • Easy to use
  • Allows users to dry age meat at home
  • Can be aged beyond 30 days

Cons

  • Film tears easily over bony areas

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Mohammad
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“Excellent quality and original too,when ubuy send original things I will appreciate that ,I very satisfied thank you”

23 July 2026 · via Trustpilot
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“Was my first time buying a product from Ubuy, but I found it so helpful. This is reliable. Gonna place a new order!”

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Features & Benefits

  • Innovative Plant-Based, Breathable Film for Dry Aging Roast
  • Use with Sirloin Roast, Ribeye and Other Beef Cuts!
  • No Other Equipment Required
  • Just Add the Meat!
  • Creates the best dry aged steaks in your refrigerator
  • The Sausage Maker - DrySteak Wraps is the perfect choice if you want to have a tender and flavorful steak.

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