What’s a “Good” Refrigerator for Dry Aging?

What’s a “Good” Refrigerator for Dry Aging?

We have designed the UMAi Dry application to be compatible with everyone’s kitchen fridge, which is VERY different advice to most dry aging advice or curing chambers. With UMAi Dry, all you need is a regularly used modern frost free kitchen refrigerator located in a room temperature environment, an open wire rack and a gooey moist untouched, untrimmed subprimal cut of meat (boneless ribeye, stripling, sirloin).
There are three simple rules for a UMAi Dry-appropriate refrigerator choice:

1) Consistent temperature between 1-4C (34-38F), or safe to hold milk for 7-10 days.

2) Integrated frost free freezer to manage the massive moisture loss of the meat.

3) Regularly use: opening and closing kicks off the compressor, maintains the optimal temperature and (most important) cycles the air and moisture management.

The addition of an elevated rack (see image below) allows the 360-degree airflow necessary for dry aging steak properly. We sell a high quality stackable rack on our web site - but many folks have a baking or cooling rack that can work as well. You can even use the rack from your oven lifted up with beer bottles under each corner.

What you DON'T want to us is an old beer fridge in the garage, a dorm fridge, a wine fridge, the drawer of a fancy fridge or that old drink cooler or converted freezer. Those might be find for "commando" aging open air without the safety of UMAi Dry.  Also, don't use a fridge that lives in your garage in the heat of summer and the cool of winter. This video helps explain why.

 Into the fridge!